In this delish dish, golden snoek fishcakes are sided with buttery baby potatoes & a dill-mint 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.
Snoek Fishcakes & Minty Pea Salad
Snoek Fishcakes & Minty Pea Salad
with buttery baby potatoes & Danish-style feta
Hands on Time: 20 - 25 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Baby Potato
- Baby Potatoes
- Crumbed Snoek Fishcakes
- Cucumber
- Danish-style Feta
- Fresh Dill
- Peas
- Radish
- Red Wine Vinegar
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
- Paper Towel
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.
PREP STEP
Rinse, pick, and roughly chop the mixed herbs.
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, seasoning, the shredded salad leaves, the plumped Peas, the Cucumber ribbons, the radish rounds, and ½ the chopped herbs.
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 herbs. 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.
PREP STEP
Rinse, pick, and roughly chop the mixed herbs.
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, seasoning, the shredded salad leaves, the plumped Peas, the Cucumber ribbons, the radish rounds, and ½ the chopped herbs.
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 herbs. 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.
PREP STEP
Rinse, pick, and roughly chop the mixed herbs.
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, seasoning, the shredded salad leaves, the plumped Peas, the Cucumber ribbons, the radish rounds, and ½ the chopped herbs.
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 herbs. 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.
PREP STEP
Rinse, pick, and roughly chop the mixed herbs.
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, seasoning, the shredded salad leaves, the plumped Peas, the Cucumber ribbons, the radish rounds, and ½ the chopped herbs.
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 herbs. Cheers!
Frequently Asked Questions
What is the preparation time for Snoek Fishcakes & Minty Pea Salad?
The preparation time for Snoek Fishcakes & Minty 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 & Minty Pea Salad with buttery baby potatoes & Danish-style feta?
The total time required to make Snoek Fishcakes & Minty Pea Salad with buttery baby potatoes & Danish-style feta is between 30 and 35 minutes.
How many servings does Snoek Fishcakes & Minty Pea Salad provide?
4 servings
What are the main ingredients in Snoek Fishcakes & Minty Pea Salad?
Baby Potato, Baby Potatoes, Crumbed Snoek Fishcakes, Cucumber, Danish-style Feta, Fresh Dill, Peas, Radish, Red Wine Vinegar, Salad Leaves
What is the nutritional information of Snoek Fishcakes & Minty Pea Salad?
Calories: 696, Carbs: 84 grams, Fat: grams, Protein: 31.6 grams, Sugar: 12.4 grams, Salt: 1872 grams
How do I prepare Snoek Fishcakes & Minty Pea Salad?
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. 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 herbs. Cheers! FRESH SALAD: In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener, seasoning, the shredded salad leaves, the plumped peas, the cucumber ribbons, the radish rounds, and ½ the chopped herbs. 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. PREP STEP: Rinse, pick, and roughly chop the mixed herbs.
What should be prepared from my kitchen to make Snoek Fishcakes & Minty Pea Salad?
Baby Potato, Baby Potatoes, Crumbed Snoek Fishcakes, Cucumber, Danish-style Feta, Fresh Dill, Peas, Radish, Red Wine Vinegar, Salad Leaves
How many calories does Snoek Fishcakes & Minty Pea Salad have?
696 calories
How much fat content does Snoek Fishcakes & Minty Pea Salad have?
grams
Woolies Products in this dish
