eCook Meal
Fancy Fishcake Feast
with honey carrots & pistachios
A smear of gorgeous garlic pea pureé, golden crumbed salmon fishcakes, a pile of honey-glazed baby carrots dotted with pistachios and feta, and buttery baby potatoes. Sprinkled with picked mint and served with lemony cucumber ribbons for a hit of freshness, this dish is nothing short of spectacular!
Serving guide
Choose your portion size.
Honey CARROTS
Preheat the oven to 200°C. Spread out the halved carrots on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes, shifting halfway. In the final 3-5 minutes, remove the tray from the oven and toss the Honey through the carrots. Return to the oven to roast for the remaining time. On completion, the carrots should be cooked through and crisping up.
BUTTERY BABY POTS
While the carrots are roasting, place the quartered baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until cooked through and soft. Drain on completion and return to the pot. Add a knob of butter to the pot, replace the lid, and shake the pot until the butter is melted and the potatoes are coated. Season to taste and cover to keep warm.
Pea PUR-YAY!
Place a nonstick pan over a medium heat with a knob of butter and a drizzle of oil. When hot, add the grated Garlic and the peas and sauté for 2-3 minutes until fragrant, shifting occasionally. Pour in the cream and leave to simmer for 1-2 minutes until the cream is heated through. On completion, place the mixture in a blender along with ½ the picked mint, the lemon zest, and seasoning. Pulse until smooth. Add water in 10ml increments if it’s too thick for your liking. Cover to keep warm and set aside.
CRISPY & GOLDEN
Return the pan, wiped down if necessary, to a medium heat with enough oil to cover the base. When hot, add the fishcakes and fry for 2-3 minutes per side until golden and crisp (don’t worry they are precooked!). Remove from the pan on completion, season, and drain on some paper towel.
SALAD STATION
When the carrots are done, place in a bowl. Add the chopped pistachios, a squeeze of Lemon juice, and seasoning. Crumble in the drained feta and toss until fully combined. In a separate bowl, toss the Cucumber ribbons with some lemon juice and a pinch of salt.
LET THEM EAT FISHCAKES!
Smear the Pea purée on the plate and top with the golden fishcakes. Side with loaded carrots, the buttery potatoes, and the Cucumber ribbons. Sprinkle over the remaining picked mint and garnish with any remaining lemon wedges. Well done, Chef!
Honey CARROTS
Preheat the oven to 200°C. Spread out the halved carrots on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes, shifting halfway. In the final 3-5 minutes, remove the tray from the oven and toss the Honey through the carrots. Return to the oven to roast for the remaining time. On completion, the carrots should be cooked through and crisping up.
BUTTERY BABY POTS
While the carrots are roasting, place the quartered baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until cooked through and soft. Drain on completion and return to the pot. Add a knob of butter to the pot, replace the lid, and shake the pot until the butter is melted and the potatoes are coated. Season to taste and cover to keep warm.
Pea PUR-YAY!
Place a nonstick pan over a medium heat with a knob of butter and a drizzle of oil. When hot, add the grated Garlic and the peas and sauté for 2-3 minutes until fragrant, shifting occasionally. Pour in the cream and leave to simmer for 1-2 minutes until the cream is heated through. On completion, place the mixture in a blender along with ½ the picked mint, the lemon zest, and seasoning. Pulse until smooth. Add water in 10ml increments if it’s too thick for your liking. Cover to keep warm and set aside.
CRISPY & GOLDEN
Return the pan, wiped down if necessary, to a medium heat with enough oil to cover the base. When hot, add the fishcakes and fry for 2-3 minutes per side until golden and crisp (don’t worry they are precooked!). Remove from the pan on completion, season, and drain on some paper towel.
SALAD STATION
When the carrots are done, place in a bowl. Add the chopped pistachios, a squeeze of Lemon juice, and seasoning. Crumble in the drained feta and toss until fully combined. In a separate bowl, toss the Cucumber ribbons with some lemon juice and a pinch of salt.
LET THEM EAT FISHCAKES!
Smear the Pea purée on the plate and top with the golden fishcakes. Side with loaded carrots, the buttery potatoes, and the Cucumber ribbons. Sprinkle over the remaining picked mint and garnish with any remaining lemon wedges. Well done, Chef!
Honey CARROTS
Preheat the oven to 200°C. Spread out the halved carrots on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes, shifting halfway. In the final 3-5 minutes, remove the tray from the oven and toss the Honey through the carrots. Return to the oven to roast for the remaining time. On completion, the carrots should be cooked through and crisping up.
BUTTERY BABY POTS
While the carrots are roasting, place the quartered baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until cooked through and soft. Drain on completion and return to the pot. Add a knob of butter to the pot, replace the lid, and shake the pot until the butter is melted and the potatoes are coated. Season to taste and cover to keep warm.
Pea PUR-YAY!
Place a nonstick pan over a medium heat with a knob of butter and a drizzle of oil. When hot, add the grated Garlic and the peas and sauté for 3-4 minutes until fragrant, shifting occasionally. Pour in the cream and leave to simmer for 2-3 minutes until the cream is heated through. On completion, place the mixture in a blender along with ½ the picked mint, the lemon zest, and seasoning. Pulse until smooth. Add water in 10ml increments if it’s too thick for your liking. Cover to keep warm and set aside.
CRISPY & GOLDEN
Return the pan, wiped down if necessary, to a medium heat with enough oil to cover the base. When hot, add the fishcakes and fry for 2-3 minutes per side until golden and crisp (don’t worry they are precooked!). Remove from the pan on completion, season, and drain on some paper towel.
SALAD STATION
When the carrots are done, place in a bowl. Add the chopped pistachios, a squeeze of Lemon juice, and seasoning. Crumble in the drained feta and toss until fully combined. In a separate bowl, toss the Cucumber ribbons with some lemon juice and a pinch of salt.
LET THEM EAT FISHCAKES!
Smear the Pea purée on the plate and top with the golden fishcakes. Side with loaded carrots, the buttery potatoes, and the Cucumber ribbons. Sprinkle over the remaining picked mint and garnish with any remaining lemon wedges. Well done, Chef!
Honey CARROTS
Preheat the oven to 200°C. Spread out the halved carrots on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes, shifting halfway. In the final 3-5 minutes, remove the tray from the oven and toss the Honey through the carrots. Return to the oven to roast for the remaining time. On completion, the carrots should be cooked through and crisping up.
BUTTERY BABY POTS
While the carrots are roasting, place the quartered baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until cooked through and soft. Drain on completion and return to the pot. Add a knob of butter to the pot, replace the lid, and shake the pot until the butter is melted and the potatoes are coated. Season to taste and cover to keep warm.
Pea PUR-YAY!
Place a nonstick pan over a medium heat with a knob of butter and a drizzle of oil. When hot, add the grated Garlic and the peas and sauté for 3-4 minutes until fragrant, shifting occasionally. Pour in the cream and leave to simmer for 2-3 minutes until the cream is heated through. On completion, place the mixture in a blender along with ½ the picked mint, the lemon zest, and seasoning. Pulse until smooth. Add water in 10ml increments if it’s too thick for your liking. Cover to keep warm and set aside.
CRISPY & GOLDEN
Return the pan, wiped down if necessary, to a medium heat with enough oil to cover the base. When hot, add the fishcakes and fry for 2-3 minutes per side until golden and crisp (don’t worry they are precooked!). Remove from the pan on completion, season, and drain on some paper towel.
SALAD STATION
When the carrots are done, place in a bowl. Add the chopped pistachios, a squeeze of Lemon juice, and seasoning. Crumble in the drained feta and toss until fully combined. In a separate bowl, toss the Cucumber ribbons with some lemon juice and a pinch of salt.
LET THEM EAT FISHCAKES!
Smear the Pea purée on the plate and top with the golden fishcakes. Side with loaded carrots, the buttery potatoes, and the Cucumber ribbons. Sprinkle over the remaining picked mint and garnish with any remaining lemon wedges. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R214.39
for 4 servings · R53.60 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
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Baby Potatoes needs 400 gBaby Potatoes 700 g 700 g at R24.99 · 57% of packR14.28
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Peas needs 400 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 53% of packR22.93
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 10% of packR3.90
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Salmon & Hake Crumbed Fishcakes needs 8Sparkling Natural Spring Water 500 ml R12.99 · whole pack (size can't be divided)R12.99
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Honey needs 40 mlOrganic Apple Cider Vinegar with Honey and Ginger 500 ml 500 ml at R139.99 · 8% of packR11.20
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Pistachio Nuts needs 40 gDry Roasted and Salted Pistachio Nuts in Shell 200 g 200 g at R126.99 · 20% of packR25.40
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Baby Carrots needs 480 gFreshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 kg 1 kg at R64.99 · 48% of packR31.20
Shopping
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Frequently Asked Questions
What is the preparation time for Fancy Fishcake Feast?
The preparation time for Fancy Fishcake Feast with honey carrots & pistachios is between 20 and 35 minutes.
What is the total time required to make Fancy Fishcake Feast with honey carrots & pistachios?
The total time required to make Fancy Fishcake Feast with honey carrots & pistachios is between 35 and 55 minutes.
How many servings does Fancy Fishcake Feast provide?
4 servings
What are the main ingredients in Fancy Fishcake Feast?
Baby Carrot, Baby Potato, Cream, Crumbed Salmon Fishcakes, Cucumber, Feta, Fish, Fresh Mint, Garlic, Honey, Lemon, Pea, Pistachio Nuts, Salmon & Hake Crumbed Fishcakes
What is the nutritional information of Fancy Fishcake Feast?
Calories: 990, Carbs: 97 grams, Fat: grams, Protein: 37 grams, Sugar: 30 grams, Salt: 1845 grams
How do I prepare Fancy Fishcake Feast?
CRISPY & GOLDEN: Return the pan, wiped down if necessary, to a medium heat with enough oil to cover the base. When hot, add the fishcakes and fry for 2-3 minutes per side until golden and crisp (don’t worry they are precooked!). Remove from the pan on completion, season, and drain on some paper towel. BUTTERY BABY POTS: While the carrots are roasting, place the quartered baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until cooked through and soft. Drain on completion and return to the pot. Add a knob of butter to the pot, replace the lid, and shake the pot until the butter is melted and the potatoes are coated. Season to taste and cover to keep warm. SALAD STATION: When the carrots are done, place in a bowl. Add the chopped pistachios, a squeeze of lemon juice, and seasoning. Crumble in the drained feta and toss until fully combined. In a separate bowl, toss the cucumber ribbons with some lemon juice and a pinch of salt. PEA PUR-YAY!: Place a nonstick pan over a medium heat with a knob of butter and a drizzle of oil. When hot, add the grated garlic and the peas and sauté for 2-3 minutes until fragrant, shifting occasionally. Pour in the cream and leave to simmer for 1-2 minutes until the cream is heated through. On completion, place the mixture in a blender along with ½ the picked mint, the lemon zest, and seasoning. Pulse until smooth. Add water in 10ml increments if it’s too thick for your liking. Cover to keep warm and set aside. HONEY CARROTS: Preheat the oven to 200°C. Spread out the halved carrots on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes, shifting halfway. In the final 3-5 minutes, remove the tray from the oven and toss the honey through the carrots. Return to the oven to roast for the remaining time. On completion, the carrots should be cooked through and crisping up. LET THEM EAT FISHCAKES!: Smear the pea purée on the plate and top with the golden fishcakes. Side with loaded carrots, the buttery potatoes, and the cucumber ribbons. Sprinkle over the remaining picked mint and garnish with any remaining lemon wedges. Well done, Chef!
What should be prepared from my kitchen to make Fancy Fishcake Feast?
Baby Carrot, Baby Potato, Cream, Crumbed Salmon Fishcakes, Cucumber, Feta, Fish, Fresh Mint, Garlic, Honey, Lemon, Pea, Pistachio Nuts, Salmon & Hake Crumbed Fishcakes
How many calories does Fancy Fishcake Feast have?
990 calories
How much fat content does Fancy Fishcake Feast have?
grams