eCook Meal
Homemade Hake Fishcakes
with rustic tartare & a fresh green salad
Dig into our classic homemade butternut and hake fishcakes served with a tartare sauce of gherkins, capers, yoghurt, and lemon juice. Sided with a cucumber & radish salad. A scrumptious dinner awaits!
Serving guide
Choose your portion size.
GET MASHING
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place into a bowl and smash with a fork until rustic mash texture. Set aside.
FISHCAKE FEAST
Boil the kettle. Place a pot over medium-high heat. Add water and bring it back to a boil. Reduce the heat to a gentle simmer and carefully place the hake fillet into the water. Poach the Fish until the flesh is opaque, 10-12 minutes. Remove from the pot, and gently flake the flesh with a fork, discarding any bones. Add to the bowl with the mashed Butternut, and combine with ½ the chopped dill, the NOMU rub, seasoning, and the Dijon mustard. Roll the hake and butternut mixture into 2-3 fishcakes. Set aside in the fridge to chill, at least 15 minutes.
TARTARE TIME
In a bowl, combine the Yoghurt, the chopped capers, the chopped Gherkins, the lemon juice, and seasoning. Set aside.
BAKE THE CAKES
Place the fishcakes on a baking tray and coat in oil. Bake in the hot oven, 15-20 minutes. In the final 5 minutes, turn the oven to grill or the highest setting, and grill until golden brown and cooked through.
MAKE THE SALAD
In a salad bowl, toss together the rinsed salad leaves, the Radish rounds, the Cucumber half-moons, a drizzle of olive oil, and seasoning. Set aside.
DISH UP
Serve your baked hake & Butternut fishcakes with a dollop of homemade tartare and the fresh salad on the side. Sprinkle over the remaining dill. Dig in, Chef!
GET MASHING
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place into a bowl and smash with a fork until rustic mash texture. Set aside.
FISHCAKE FEAST
Boil the kettle. Place a pot over medium-high heat. Add water and bring it back to a boil. Reduce the heat to a gentle simmer and carefully place the hake fillets into the water. Poach the Fish until the flesh is opaque, 10-12 minutes. Remove from the pot, and gently flake the flesh with a fork, discarding any bones. Add to the bowl with the mashed Butternut, and combine with ½ the chopped dill, the NOMU rub, seasoning, and the Dijon mustard. Roll the hake and butternut mixture into 4-5 fishcakes. Set aside in the fridge to chill, at least 15 minutes.
TARTARE TIME
In a bowl, combine the Yoghurt, the chopped capers, the chopped Gherkins, the lemon juice, and seasoning. Set aside.
BAKE THE CAKES
Place the fishcakes on a baking tray and coat in oil. Bake in the hot oven, 15-20 minutes. In the final 5 minutes, turn the oven to grill or the highest setting, and grill until golden brown and cooked through.
MAKE THE SALAD
In a salad bowl, toss together the rinsed salad leaves, the Radish rounds, the Cucumber half-moons, a drizzle of olive oil, and seasoning. Set aside.
DISH UP
Serve your baked hake & Butternut fishcakes with a dollop of homemade tartare and the fresh salad on the side. Sprinkle over the remaining dill. Dig in, Chef!
GET MASHING
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place into a bowl and smash with a fork until rustic mash texture. Set aside.
FISHCAKE FEAST
Boil the kettle. Place a pot over medium-high heat. Add water and bring it back to a boil. Reduce the heat to a gentle simmer and carefully place the hake fillets into the water. Poach the Fish until the flesh is opaque, 10-12 minutes. Remove from the pot, and gently flake the flesh with a fork, discarding any bones. Add to the bowl with the mashed Butternut, and combine with ½ the chopped dill, the NOMU rub, seasoning, and the Dijon mustard. Roll the hake and butternut mixture into 6-7 fishcakes. Set aside in the fridge to chill, at least 15 minutes.
TARTARE TIME
In a bowl, combine the Yoghurt, the chopped capers, the chopped Gherkins, the lemon juice, and seasoning. Set aside.
BAKE THE CAKES
Place the fishcakes on a baking tray and coat in oil. Bake in the hot oven, 15-20 minutes. In the final 5 minutes, turn the oven to grill or the highest setting, and grill until golden brown and cooked through.
MAKE THE SALAD
In a salad bowl, toss together the rinsed salad leaves, the Radish rounds, the Cucumber half-moons, a drizzle of olive oil, and seasoning. Set aside.
DISH UP
Serve your baked hake & Butternut fishcakes with a dollop of homemade tartare and the fresh salad on the side. Sprinkle over the remaining dill. Dig in, Chef!
GET MASHING
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place into a bowl and smash with a fork until rustic mash texture. Set aside.
FISHCAKE FEAST
Boil the kettle. Place a pot over medium-high heat. Add water and bring it back to a boil. Reduce the heat to a gentle simmer and carefully place the hake fillets into the water. Poach the Fish until the flesh is opaque, 10-12 minutes. Remove from the pot, and gently flake the flesh with a fork, discarding any bones. Add to the bowl with the mashed Butternut, and combine with ½ the chopped dill, the NOMU rub, seasoning, and the Dijon mustard. Roll the hake and butternut mixture into 8-9 fishcakes. Set aside in the fridge to chill, at least 15 minutes.
TARTARE TIME
In a bowl, combine the Yoghurt, the chopped capers, the chopped Gherkins, the lemon juice, and seasoning. Set aside.
BAKE THE CAKES
Place the fishcakes on a baking tray and coat in oil. Bake in the hot oven, 15-20 minutes. In the final 5 minutes, turn the oven to grill or the highest setting, and grill until golden brown and cooked through.
MAKE THE SALAD
In a salad bowl, toss together the rinsed salad leaves, the Radish rounds, the Cucumber half-moons, a drizzle of olive oil, and seasoning. Set aside.
DISH UP
Serve your baked hake & Butternut fishcakes with a dollop of homemade tartare and the fresh salad on the side. Sprinkle over the remaining dill. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R98.02
for 4 servings · R24.50 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Dijon Mustard needs 30 mlHand Cooked Dijon Mustard Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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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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Low Fat Plain Yoghurt needs 125 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 42% of packR8.33
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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Capers needs 20 gNon-Pareilles Caper Berries in Vinegar 200 g 200 g at R94.99 · 10% of packR9.50
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Gherkins needs 100 gMild Dill Gherkins 780 g 780 g at R63.99 · 13% of packR8.20
Not in the Woolies basket — source these elsewhere:
- NOMU Seafood Rub
- Line-caught Hake Fillets
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Homemade Hake Fishcakes?
The preparation time for Homemade Hake Fishcakes with rustic tartare & a fresh green salad is between 30 and 50 minutes.
What is the total time required to make Homemade Hake Fishcakes with rustic tartare & a fresh green salad?
The total time required to make Homemade Hake Fishcakes with rustic tartare & a fresh green salad is between 45 and 65 minutes.
How many servings does Homemade Hake Fishcakes provide?
4 servings
What are the main ingredients in Homemade Hake Fishcakes?
Butternut, Capers, Cucumber, Dijon Mustard, Dill, Fish, Gherkins, Lemon Juice, Line-caught Hake Fillets, NOMU Seafood Rub, Radish, Salad Leaves, Yoghurt
What is the nutritional information of Homemade Hake Fishcakes?
Calories: 350, Carbs: 43 grams, Fat: grams, Protein: 31.4 grams, Sugar: 12.2 grams, Salt: 998 grams
How do I prepare Homemade Hake Fishcakes?
DISH UP: Serve your baked hake & butternut fishcakes with a dollop of homemade tartare and the fresh salad on the side. Sprinkle over the remaining dill. Dig in, Chef! TARTARE TIME: In a bowl, combine the yoghurt, the chopped capers, the chopped gherkins, the lemon juice, and seasoning. Set aside. BAKE THE CAKES: Place the fishcakes on a baking tray and coat in oil. Bake in the hot oven, 15-20 minutes. In the final 5 minutes, turn the oven to grill or the highest setting, and grill until golden brown and cooked through. MAKE THE SALAD: In a salad bowl, toss together the rinsed salad leaves, the radish rounds, the cucumber half-moons, a drizzle of olive oil, and seasoning. Set aside. FISHCAKE FEAST: Boil the kettle. Place a pot over medium-high heat. Add water and bring it back to a boil. Reduce the heat to a gentle simmer and carefully place the hake fillets into the water. Poach the fish until the flesh is opaque, 10-12 minutes. Remove from the pot, and gently flake the flesh with a fork, discarding any bones. Add to the bowl with the mashed butternut, and combine with ½ the chopped dill, the NOMU rub, seasoning, and the Dijon mustard. Roll the hake and butternut mixture into 4-5 fishcakes. Set aside in the fridge to chill, at least 15 minutes. GET MASHING: Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place into a bowl and smash with a fork until rustic mash texture. Set aside.
What should be prepared from my kitchen to make Homemade Hake Fishcakes?
Butternut, Capers, Cucumber, Dijon Mustard, Dill, Fish, Gherkins, Lemon Juice, Line-caught Hake Fillets, NOMU Seafood Rub, Radish, Salad Leaves, Yoghurt
How many calories does Homemade Hake Fishcakes have?
350 calories
How much fat content does Homemade Hake Fishcakes have?
grams