eCook Meal
Fishcakes & Dairy-free Potato Bake
with a fresh salad & a pesto drizzle
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?
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R159.89
for 4 servings · R39.97 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pesto Princess Basil & Lemon Pesto needs 60 mlW.LAB 3 in 1 Anti-Bacterial Lemon Thick Bleach 750 ml 750 ml at R34.99 · 8% of packR2.80
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Salad Leaves needs 160 gBulk Chopped Spinach 400 g 400 g at R44.99 · 40% of packR18.00
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Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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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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Coconut Milk needs 400 mlCoconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
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Potato needs 800 gBulk Everyday Potatoes 3 kg 3 kg at R45.00 · 27% of packR12.00
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
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Lemons needs 2Lemons 3 pk R29.99 · whole pack (size can't be divided)R29.99
Not in the Woolies basket — source these elsewhere:
- Smoked Trout Fishcakes
- Vegetable Stock
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Lemon, Onion, 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?
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! 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.
What should be prepared from my kitchen to make Fishcakes & Dairy-free Potato Bake?
Coconut Milk, Cucumber, Fish, Garlic, Lemon, Onion, 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