eCook Meal
Fishcakes & Cheat’s Hollandaise
with crispy sweet potato & a pea and kale salad
Beautifully crumbed hake & salmon fishcakes are smothered in a creamy cheat Hollandaise sauce made from Dijon mustard, vinegar, butter, dill and crème fraîche. Served with roasted sweet potato and a pea & kale dressed salad. All the skill with none of the fuss!
Serving guide
Choose your portion size.
ROASTED GOODNESS
Boil a kettle. Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray. Coat in oil, the provençal rub and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
NUTS
Place the slivered almonds in a nonstick pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
PREP
In a salad bowl, add ½ the mustard vinegar, 15ml of olive oil, and ½ a tsp of a sweetener of choice. Mix to combine and season. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and add to the bowl with the salad dressing.
FRY
Place the shredded Kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated in oil. Return the pan to a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl. Cover with a plate and keep warm. Return the pan to a high heat with enough oil to cover the base. When hot, add the fishcakes and fry for 2-3 minutes per side until golden and heated through (they’re precooked, so only need to be heated up). Remove from the pan and drain on paper towel.
HOLLANDAISE
Wipe down the pan and return to a low-medium heat. Add in the crème frâiche, the remaining mustard vinegar, ½ the chopped Dill and 30ml of warm water. Gently simmer for 2-3 minutes, stirring occasionally. Remove from the heat and whisk in 15g of butter. If needed, loosen with warm water in 5ml increments. Season and set aside. Add the kale to the salad bowl with the peas and salad dressing, and toss to combine.
PLATE IT UP
Dish up the golden fishcakes and pour over the creamy Hollandaise sauce. Serve with the crispy sweet potato chunks and the Kale & pea salad. Garnish with the toasted almonds and remaining Dill. Perfection, Chef!
ROASTED GOODNESS
Boil a kettle. Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray. Coat in oil, the provençal rub and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
NUTS
Place the slivered almonds in a nonstick pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
PREP
In a salad bowl, add ½ the mustard vinegar, 25ml of olive oil, and 1 tsp of a sweetener of choice. Mix to combine and season. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and add to the bowl with the salad dressing.
FRY
Place the shredded Kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated in oil. Return the pan to a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl. Cover with a plate and keep warm. Return the pan to a high heat with enough oil to cover the base. When hot, add the fishcakes and fry for 2-3 minutes per side until golden and heated through (they’re precooked, so only need to be heated up). Remove from the pan and drain on paper towel.
HOLLANDAISE
Wipe down the pan and return to a low-medium heat. Add in the crème frâiche, the remaining mustard vinegar, ½ the chopped Dill and 50ml of warm water. Gently simmer for 2-3 minutes, stirring occasionally. Remove from the heat and whisk in 30g of butter. If needed, loosen with warm water in 5ml increments. Season and set aside. Add the kale to the salad bowl with the peas and salad dressing, and toss to combine.
PLATE IT UP
Dish up the golden fishcakes and pour over the creamy Hollandaise sauce. Serve with the crispy sweet potato chunks and the Kale & pea salad. Garnish with the toasted almonds and remaining Dill. Perfection, Chef!
ROASTED GOODNESS
Boil a kettle. Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray. Coat in oil, the provençal rub and some seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
NUTS
Place the slivered almonds in a nonstick pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
PREP
In a salad bowl, add ½ the mustard vinegar, 30ml of olive oil, and 1½ tsp of a sweetener of choice. Mix to combine and season. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and add to the bowl with the salad dressing.
FRY
Place the shredded Kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated in oil. Return the pan to a medium heat. When hot, sauté the kale for 3-5 minutes until wilted. Remove from the pan and return to the bowl. Cover with a plate and keep warm. Return the pan to a high heat with enough oil to cover the base. When hot, add the fishcakes and fry for 2-3 minutes per side until golden and heated through (they’re precooked, so only need to be heated up). Remove from the pan and drain on paper towel.
HOLLANDAISE
Wipe down the pan and return to a low-medium heat. Add in the crème frâiche, the remaining mustard vinegar, ½ the chopped Dill and 80ml of warm water. Gently simmer for 2-3 minutes, stirring occasionally. Remove from the heat and whisk in 45g of butter. If needed, loosen with warm water in 5ml increments. Season and set aside. Add the kale to the salad bowl with the peas and salad dressing, and toss to combine.
PLATE IT UP
Dish up the golden fishcakes and pour over the creamy Hollandaise sauce. Serve with the crispy sweet potato chunks and the Kale & pea salad. Garnish with the toasted almonds and remaining Dill. Perfection, Chef!
ROASTED GOODNESS
Boil a kettle. Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray. Coat in oil, the provençal rub and some seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
NUTS
Place the slivered almonds in a nonstick pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
PREP
In a salad bowl, add ½ the mustard vinegar, 45ml of olive oil, and 2 tsp of a sweetener of choice. Mix to combine and season. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and add to the bowl with the salad dressing.
FRY
Place the shredded Kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated in oil. Return the pan to a medium heat. When hot, sauté the kale for 3-5 minutes until wilted. Remove from the pan and return to the bowl. Cover with a plate and keep warm. Return the pan to a high heat with enough oil to cover the base. When hot, add the fishcakes and fry for 2-3 minutes per side until golden and heated through (they’re precooked, so only need to be heated up). Remove from the pan and drain on paper towel.
HOLLANDAISE
Wipe down the pan and return to a low-medium heat. Add in the crème frâiche, the remaining mustard vinegar, ½ the chopped Dill and 100ml of warm water. Gently simmer for 2-3 minutes, stirring occasionally. Remove from the heat and whisk in 60g of butter. If needed, loosen with warm water in 5ml increments. Season and set aside. Add the kale to the salad bowl with the peas and salad dressing, and toss to combine.
PLATE IT UP
Dish up the golden fishcakes and pour over the creamy Hollandaise sauce. Serve with the crispy sweet potato chunks and the Kale & pea salad. Garnish with the toasted almonds and remaining Dill. Perfection, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R93.71
for 4 servings · R23.43 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Crème Fraîche needs 125 mlSour Cream 250 ml 250 ml at R36.99 · 50% of packR18.50
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R63.99 · 1% of packR0.82
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Peas needs 320 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 43% of packR18.34
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
Not in the Woolies basket — source these elsewhere:
- Slivered Almonds
- NOMU Provençal Rub
- Mustard Vinegar
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Fishcakes & Cheat’s Hollandaise?
The preparation time for Fishcakes & Cheat’s Hollandaise with crispy sweet potato & a pea and kale salad is between 25 and 40 minutes.
What is the total time required to make Fishcakes & Cheat’s Hollandaise with crispy sweet potato & a pea and kale salad?
The total time required to make Fishcakes & Cheat’s Hollandaise with crispy sweet potato & a pea and kale salad is between 50 and 65 minutes.
How many servings does Fishcakes & Cheat’s Hollandaise provide?
4 servings
What are the main ingredients in Fishcakes & Cheat’s Hollandaise?
Creme Fraiche, Dill, Fish, Kale, Mustard Vinegar, NOMU Provençal Rub, Pea, Salmon & Hake Crumbed Fishcakes, Slivered Almonds, Sweet Potato
What is the nutritional information of Fishcakes & Cheat’s Hollandaise?
Calories: 886, Carbs: 98 grams, Fat: grams, Protein: 33.2 grams, Sugar: 23.8 grams, Salt: 2046 grams
How do I prepare Fishcakes & Cheat’s Hollandaise?
PREP: In a salad bowl, add ½ the mustard vinegar, 25ml of olive oil, and 1 tsp of a sweetener of choice. Mix to combine and season. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and add to the bowl with the salad dressing. NUTS: Place the slivered almonds in a nonstick pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop. PLATE IT UP: Dish up the golden fishcakes and pour over the creamy Hollandaise sauce. Serve with the crispy sweet potato chunks and the kale & pea salad. Garnish with the toasted almonds and remaining dill. Perfection, Chef! ROASTED GOODNESS: Boil a kettle. Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray. Coat in oil, the provençal rub and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. HOLLANDAISE: Wipe down the pan and return to a low-medium heat. Add in the crème frâiche, the remaining mustard vinegar, ½ the chopped dill and 50ml of warm water. Gently simmer for 2-3 minutes, stirring occasionally. Remove from the heat and whisk in 30g of butter. If needed, loosen with warm water in 5ml increments. Season and set aside. Add the kale to the salad bowl with the peas and salad dressing, and toss to combine. FRY: Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated in oil. Return the pan to a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl. Cover with a plate and keep warm. Return the pan to a high heat with enough oil to cover the base. When hot, add the fishcakes and fry for 2-3 minutes per side until golden and heated through (they’re precooked, so only need to be heated up). Remove from the pan and drain on paper towel.
What should be prepared from my kitchen to make Fishcakes & Cheat’s Hollandaise?
Creme Fraiche, Dill, Fish, Kale, Mustard Vinegar, NOMU Provençal Rub, Pea, Salmon & Hake Crumbed Fishcakes, Slivered Almonds, Sweet Potato
How many calories does Fishcakes & Cheat’s Hollandaise have?
886 calories
How much fat content does Fishcakes & Cheat’s Hollandaise have?
grams