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
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
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
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
Smoked Trout Fishcakes - 8
Woolies Products in this dish
