eCook Meal
Snoek Fishcakes & Herby Pea Salad
with buttery baby potatoes & Danish-style feta
In this delish dish, golden snoek fishcakes are sided with buttery baby potatoes & a herby pea salad that features rounds of radish, ribbons of refreshing cucumber, and creamy feta. It’s a classic weeknight dinner the entire fam will love.
Serving guide
Choose your portion size.
BUTTERY POTATOES
Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot with a knob of butter and seasoning. Cover and shake until the butter is melted and the potatoes are coated.
PLUMP PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
FRY THE FISHCAKES
Place a pan over medium heat with enough oil to cover the base. When hot, fry the fishcakes until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel. Season.
FRESH SALAD
In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener (to taste), seasoning, the shredded salad leaves, the plumped peas, the Cucumber ribbons, the radish rounds, and ½ the chopped dill.
WHAT A PLATE!
Plate up the fishcakes. Side with the buttery baby potatoes and the herby Pea salad. Crumble the Feta over the salad and garnish the potatoes with the remaining Dill. Cheers!
BUTTERY POTATOES
Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot with a knob of butter and seasoning. Cover and shake until the butter is melted and the potatoes are coated.
PLUMP PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
FRY THE FISHCAKES
Place a pan over medium heat with enough oil to cover the base. When hot, fry the fishcakes until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel. Season.
FRESH SALAD
In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener (to taste), seasoning, the shredded salad leaves, the plumped peas, the Cucumber ribbons, the radish rounds, and ½ the chopped dill.
WHAT A PLATE!
Plate up the fishcakes. Side with the buttery baby potatoes and the herby Pea salad. Crumble the Feta over the salad and garnish the potatoes with the remaining Dill. Cheers!
BUTTERY POTATOES
Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot with a knob of butter and seasoning. Cover and shake until the butter is melted and the potatoes are coated.
PLUMP PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
FRY THE FISHCAKES
Place a pan over medium heat with enough oil to cover the base. When hot, fry the fishcakes until golden and crispy, 2-3 minutes per side. You may need to do this in batches. Remove from the pan and drain on paper towel. Season.
FRESH SALAD
In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener (to taste), seasoning, the shredded salad leaves, the plumped peas, the Cucumber ribbons, the radish rounds, and ½ the chopped dill.
WHAT A PLATE!
Plate up the fishcakes. Side with the buttery baby potatoes and the herby Pea salad. Crumble the Feta over the salad and garnish the potatoes with the remaining Dill. Cheers!
BUTTERY POTATOES
Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot with a knob of butter and seasoning. Cover and shake until the butter is melted and the potatoes are coated.
PLUMP PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
FRY THE FISHCAKES
Place a pan over medium heat with enough oil to cover the base. When hot, fry the fishcakes until golden and crispy, 2-3 minutes per side. You may need to do this in batches. Remove from the pan and drain on paper towel. Season.
FRESH SALAD
In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener (to taste), seasoning, the shredded salad leaves, the plumped peas, the Cucumber ribbons, the radish rounds, and ½ the chopped dill.
WHAT A PLATE!
Plate up the fishcakes. Side with the buttery baby potatoes and the herby Pea salad. Crumble the Feta over the salad and garnish the potatoes with the remaining Dill. Cheers!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R114.50
for 4 servings · R28.62 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Red Wine Vinegar needs 60 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 24% of packR10.80
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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 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
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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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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Baby Potato needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
Not in the Woolies basket — source these elsewhere:
- Crumbed Snoek Fishcakes
Shopping
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Frequently Asked Questions
What is the preparation time for Snoek Fishcakes & Herby Pea Salad?
The preparation time for Snoek Fishcakes & Herby Pea Salad with buttery baby potatoes & Danish-style feta is between 20 and 25 minutes.
What is the total time required to make Snoek Fishcakes & Herby Pea Salad with buttery baby potatoes & Danish-style feta?
The total time required to make Snoek Fishcakes & Herby Pea Salad with buttery baby potatoes & Danish-style feta is between 30 and 35 minutes.
How many servings does Snoek Fishcakes & Herby Pea Salad provide?
4 servings
What are the main ingredients in Snoek Fishcakes & Herby Pea Salad?
Baby Potato, Crumbed Snoek Fishcakes, Cucumber, Dill, Feta, Pea, Radish, Red Wine Vinegar, Salad Leaves
What is the nutritional information of Snoek Fishcakes & Herby Pea Salad?
Calories: 694, Carbs: 83 grams, Fat: grams, Protein: 31.5 grams, Sugar: 12.2 grams, Salt: 1871 grams
How do I prepare Snoek Fishcakes & Herby Pea Salad?
PLUMP PEAS: Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. FRESH SALAD: In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener (to taste), seasoning, the shredded salad leaves, the plumped peas, the cucumber ribbons, the radish rounds, and ½ the chopped dill. BUTTERY POTATOES: Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot with a knob of butter and seasoning. Cover and shake until the butter is melted and the potatoes are coated. WHAT A PLATE!: Plate up the fishcakes. Side with the buttery baby potatoes and the herby pea salad. Crumble the feta over the salad and garnish the potatoes with the remaining dill. Cheers! FRY THE FISHCAKES: Place a pan over medium heat with enough oil to cover the base. When hot, fry the fishcakes until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel. Season.
What should be prepared from my kitchen to make Snoek Fishcakes & Herby Pea Salad?
Baby Potato, Crumbed Snoek Fishcakes, Cucumber, Dill, Feta, Pea, Radish, Red Wine Vinegar, Salad Leaves
How many calories does Snoek Fishcakes & Herby Pea Salad have?
694 calories
How much fat content does Snoek Fishcakes & Herby Pea Salad have?
grams