A divine, dairy-free coconut milk potato bake served with succulent trout fishcakes, drizzled with pesto and sided with fresh cucumber and salad leaves. What are you waiting for?
Fishcakes & Dairy-free Potato Bake
Fishcakes & Dairy-free Potato Bake
with a fresh salad & a pesto drizzle
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Coconut Milk
- Cucumber
- Fish
- Garlic Clove
- Garlic Cloves
- Lemon
- Lemons
- Onion
- Onions
- Pesto Princess Basil & Lemon Pesto
- Potato
- Salad Leaves
- Smoked Trout Fishcakes
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
POTATOES GONNA POTATE
Preheat the oven to 200°C. Place the sliced potatoes, Coconut Milk, sliced Onion, grated garlic (to taste), veg stock, some seasoning, and 40ml of water in a bowl. Mix until the potatoes and Onions are fully coated. Lightly grease a small roasting tray and layer the sliced Potato and onion mixture on the tray. Pour over any remaining cream mixture. Place in the hot oven and roast for 35-40 minutes until cooked through and golden.
SAUCY SALAD
In a salad bowl, add the rinsed Salad Leaves, Cucumber half-moons, a drizzle of olive oil, a squeeze of Lemon juice, and seasoning. Toss until fully combined. In a separate bowl, add the pesto, 1 tbsp of olive oil, some lemon zest (to taste), and some seasoning. Mix until fully combined.
FAB FISHCAKES
When the Potato bake has 5 minutes remaining, pat the fishcakes dry with some paper towel. Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the fishcakes for about 2 minutes per side until golden and heated through (they’re precooked, so only need to be heated up). Remove from the pan on completion.
QUICK STICKS DINNER!
Serve up a generous helping of the Potato bake. Side with the succulent fishcakes drizzled with the zesty pesto. Serve with the leafy salad and garnish with a Lemon wedge. Tuck in!
Potato - 200g
Coconut Milk - 100ml
Onion - 1
Garlic Clove - 1
Vegetable Stock - 5ml
Salad Leaves - 40g
Cucumber - 50g
Lemon - 1
Pesto Princess Basil & Lemon Pesto - 15ml
Fish/" title="View all our recipes with Fish at eCook">Fish/smoked-trout-fishcakes/" title="View all our recipes with Smoked Trout Fishcakes at eCook">Smoked Trout Fishcakes - 2
POTATOES GONNA POTATE
Preheat the oven to 200°C. Place the sliced potatoes, Coconut Milk, sliced Onion, grated garlic (to taste), veg stock, some seasoning and 80ml of water in a bowl. Mix until the potatoes and Onions are fully coated. Lightly grease a small roasting tray and layer the sliced Potato and onion mixture on the tray. Pour over any remaining cream mixture. Place in the hot oven and roast for 35-40 minutes until cooked through and golden.
SAUCY SALAD
In a salad bowl, add the rinsed Salad Leaves, Cucumber half-moons, a drizzle of olive oil, a squeeze of Lemon juice and seasoning. Toss until fully combined. In a separate bowl, add the pesto, 2 tbsp of olive oil, some lemon zest (to taste) and some seasoning. Mix until fully combined.
FAB FISHCAKES
When the Potato bake has 5 minutes remaining, pat the fishcakes dry with some paper towel. Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the fishcakes for about 2 minutes per side until golden and heated through (they’re precooked, so only need to be heated up). Remove from the pan on completion.
QUICK STICKS DINNER!
Serve up a generous helping of the Potato bake. Side with the succulent fishcakes drizzled with the zesty pesto. Serve with the leafy salad and garnish with a Lemon wedge. Tuck in!
Potato - 400g
Coconut Milk - 200ml
Onion - 1
Garlic Clove - 1
Vegetable Stock - 10ml
Salad Leaves - 80g
Cucumber - 100g
Lemon - 1
Pesto Princess Basil & Lemon Pesto - 30ml
Fish/" title="View all our recipes with Fish at eCook">Fish/smoked-trout-fishcakes/" title="View all our recipes with Smoked Trout Fishcakes at eCook">Smoked Trout Fishcakes - 4
POTATOES GONNA POTATE
Preheat the oven to 200°C. Place the sliced potatoes, Coconut Milk, sliced Onion, grated garlic (to taste), veg stock, some seasoning and 120ml of water in a bowl. Mix until the potatoes and Onions are fully coated. Lightly grease a roasting tray and layer the sliced Potato and onion mixture on the tray. Pour over any remaining cream mixture. Place in the hot oven and roast for 40-45 minutes until cooked through and golden.
SAUCY SALAD
In a salad bowl, add the rinsed Salad Leaves, Cucumber half-moons, a drizzle of olive oil, a squeeze of Lemon juice and seasoning. Toss until fully combined. In a separate bowl, add the pesto, 3 tbsp of olive oil, some lemon zest (to taste) and some seasoning. Mix until fully combined.
FAB FISHCAKES
When the Potato bake has 5 minutes remaining, pat the fishcakes dry with some paper towel. Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the fishcakes for about 2 minutes per side until golden and heated through (they’re precooked, so only need to be heated up). Remove from the pan on completion.
QUICK STICKS DINNER!
Serve up a generous helping of the Potato bake. Side with the succulent fishcakes drizzled with the zesty pesto. Serve with the leafy salad and garnish with a Lemon wedge. Tuck in!
Potato - 600g
Coconut Milk - 300ml
Onions - 2
Garlic Cloves - 2
Vegetable Stock - 15ml
Salad Leaves - 120g
Cucumber - 150g
Lemons - 2
Pesto Princess Basil & Lemon Pesto - 45ml
Fish/" title="View all our recipes with Fish at eCook">Fish/smoked-trout-fishcakes/" title="View all our recipes with Smoked Trout Fishcakes at eCook">Smoked Trout Fishcakes - 6
POTATOES GONNA POTATE
Preheat the oven to 200°C. Place the sliced potatoes, Coconut Milk, sliced Onion, grated garlic (to taste), veg stock, some seasoning and 180ml of water in a bowl. Mix until the potatoes and Onions are fully coated. Lightly grease a roasting tray and layer the sliced Potato and onion mixture on the tray. Pour over any remaining cream mixture. Place in the hot oven and roast for 40-45 minutes until cooked through and golden.
SAUCY SALAD
In a salad bowl, add the rinsed Salad Leaves, Cucumber half-moons, a drizzle of olive oil, a squeeze of Lemon juice and seasoning. Toss until fully combined. In a separate bowl, add the pesto, 4 tbsp of olive oil, some lemon zest (to taste) and some seasoning. Mix until fully combined.
FAB FISHCAKES
When the Potato bake has 5 minutes remaining, pat the fishcakes dry with some paper towel. Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the fishcakes for about 2 minutes per side until golden and heated through (they’re precooked, so only need to be heated up). Remove from the pan on completion.
QUICK STICKS DINNER!
Serve up a generous helping of the Potato bake. Side with the succulent fishcakes drizzled with the zesty pesto. Serve with the leafy salad and garnish with a Lemon wedge. Tuck in!
Potato - 800g
Coconut Milk - 400ml
Onions - 2
Garlic Cloves - 2
Vegetable Stock - 20ml
Salad Leaves - 160g
Cucumber - 200g
Lemons - 2
Pesto Princess Basil & Lemon Pesto - 60ml
Fish/" title="View all our recipes with Fish at eCook">Fish/smoked-trout-fishcakes/" title="View all our recipes with Smoked Trout Fishcakes at eCook">Smoked Trout Fishcakes - 8
Frequently Asked Questions
What is the preparation time for Fishcakes & Dairy-free Potato Bake?
The preparation time for Fishcakes & Dairy-free Potato Bake with a fresh salad & a pesto drizzle is between 25 and 40 minutes.
What is the total time required to make Fishcakes & Dairy-free Potato Bake with a fresh salad & a pesto drizzle?
The total time required to make Fishcakes & Dairy-free Potato Bake with a fresh salad & a pesto drizzle is between 45 and 60 minutes.
How many servings does Fishcakes & Dairy-free Potato Bake provide?
4 servings
What are the main ingredients in Fishcakes & Dairy-free Potato Bake?
Coconut Milk, Cucumber, Fish, Garlic Clove, Garlic Cloves, Lemon, Lemons, Onion, Onions, Pesto Princess Basil & Lemon Pesto, Potato, Salad Leaves, Smoked Trout Fishcakes, Vegetable Stock
What is the nutritional information of Fishcakes & Dairy-free Potato Bake?
Calories: 687, Carbs: 84 grams, Fat: grams, Protein: 17.3 grams, Sugar: 10.4 grams, Salt: 768 grams
How do I prepare Fishcakes & Dairy-free Potato Bake?
POTATOES GONNA POTATE: Preheat the oven to 200°C. Place the sliced potatoes, coconut milk, sliced onion, grated garlic (to taste), veg stock, some seasoning and 80ml of water in a bowl. Mix until the potatoes and onions are fully coated. Lightly grease a small roasting tray and layer the sliced potato and onion mixture on the tray. Pour over any remaining cream mixture. Place in the hot oven and roast for 35-40 minutes until cooked through and golden. QUICK STICKS DINNER!: Serve up a generous helping of the potato bake. Side with the succulent fishcakes drizzled with the zesty pesto. Serve with the leafy salad and garnish with a lemon wedge. Tuck in! SAUCY SALAD: In a salad bowl, add the rinsed salad leaves, cucumber half-moons, a drizzle of olive oil, a squeeze of lemon juice and seasoning. Toss until fully combined. In a separate bowl, add the pesto, 2 tbsp of olive oil, some lemon zest (to taste) and some seasoning. Mix until fully combined. FAB FISHCAKES: When the potato bake has 5 minutes remaining, pat the fishcakes dry with some paper towel. Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the fishcakes for about 2 minutes per side until golden and heated through (they’re precooked, so only need to be heated up). Remove from the pan on completion.
What should be prepared from my kitchen to make Fishcakes & Dairy-free Potato Bake?
Coconut Milk, Cucumber, Fish, Garlic Clove, Garlic Cloves, Lemon, Lemons, Onion, Onions, Pesto Princess Basil & Lemon Pesto, Potato, Salad Leaves, Smoked Trout Fishcakes, Vegetable Stock
How many calories does Fishcakes & Dairy-free Potato Bake have?
687 calories
How much fat content does Fishcakes & Dairy-free Potato Bake have?
grams
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