Golden snoek fishcakes rest atop a loaded salad featuring oven-roasted beets, pearled baby onions, cucumber, dill & toasted sunflower seeds. Add to that crumbles of creamy feta and a drizzle of lemony-yoghurt, and you’ve got yourself an impressive-looking dish, Chef!
Snoek Fishcakes & Ruby Onion Salad
Snoek Fishcakes & Ruby Onion Salad
with sunflower seeds & Danish-style feta
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Baby Onions
- Beetroot Chunks
- Crumbed Snoek Fishcakes
- Cucumber
- Danish-style Feta
- Fresh Dill
- Lemon Juice
- Low Fat Plain Yoghurt
- Salad Leaves
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ROAST
Preheat the oven to 200°C. Spread the beetroot pieces and the quartered onions on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PREP
Pick and roughly chop the dill. Drain and crumble the feta. In a small bowl, combine the yoghurt with the lemon juice (to taste) and seasoning. Add water in 5ml increments until drizzling consistency.
FRY
Return the pan to medium heat with enough oil to cover the base. When hot, fry the fishcakes until golden and crispy, 2-3 minutes per side. (Alternatively use an air fryer: Air fry at 200°C until crispy, 10-15 minutes, shifting halfway). Remove from the pan and drain on paper towel. Season.
COMBINE
In a salad bowl, combine the roast veg, the shredded leaves, the cucumber half-moons, the toasted sunflower seeds, ½ the chopped dill, a drizzle of olive oil, and seasoning.
EAT!
Plate up the loaded salad. Top with the golden fishcakes and the crumbled feta. Drizzle over the lemony-yoghurt. Garnish with the remaining dill. Well done, Chef!
Beetroot Chunks - 100g
Baby Onions - 3
Sunflower Seeds - 10g
Fresh Dill - 3g
Danish-style Feta - 30g
Low Fat Plain Yoghurt - 30ml
Lemon Juice - 10ml
Crumbed Snoek Fishcakes - 1 pack
Salad Leaves - 20g
Cucumber - 50g
ROAST
Preheat the oven to 200°C. Spread the beetroot pieces and the quartered onions on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PREP
Pick and roughly chop the dill. Drain and crumble the feta. In a small bowl, combine the yoghurt with the lemon juice (to taste) and seasoning. Add water in 5ml increments until drizzling consistency.
FRY
Return the pan to medium heat with enough oil to cover the base. When hot, fry the fishcakes until golden and crispy, 2-3 minutes per side. (Alternatively use an air fryer: Air fry at 200°C until crispy, 10-15 minutes, shifting halfway). Remove from the pan and drain on paper towel. Season.
COMBINE
In a salad bowl, combine the roast veg, the shredded leaves, the cucumber half-moons, the toasted sunflower seeds, ½ the chopped dill, a drizzle of olive oil, and seasoning.
EAT!
Plate up the loaded salad. Top with the golden fishcakes and the crumbled feta. Drizzle over the lemony-yoghurt. Garnish with the remaining dill. Well done, Chef!
Beetroot Chunks - 200g
Baby Onions - 6
Sunflower Seeds - 20g
Fresh Dill - 5g
Danish-style Feta - 60g
Low Fat Plain Yoghurt - 60ml
Lemon Juice - 20ml
Crumbed Snoek Fishcakes - 2 packs
Salad Leaves - 40g
Cucumber - 100g
ROAST
Preheat the oven to 200°C. Spread the beetroot pieces and the quartered onions on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PREP
Pick and roughly chop the dill. Drain and crumble the feta. In a small bowl, combine the yoghurt with the lemon juice (to taste) and seasoning. Add water in 5ml increments until drizzling consistency.
FRY
Return the pan to medium heat with enough oil to cover the base. When hot, fry the fishcakes until golden and crispy, 2-3 minutes per side. (Alternatively use an air fryer: Air fry at 200°C until crispy, 10-15 minutes, shifting halfway). Remove from the pan and drain on paper towel. Season.
COMBINE
In a salad bowl, combine the roast veg, the shredded leaves, the cucumber half-moons, the toasted sunflower seeds, ½ the chopped dill, a drizzle of olive oil, and seasoning.
EAT!
Plate up the loaded salad. Top with the golden fishcakes and the crumbled feta. Drizzle over the lemony-yoghurt. Garnish with the remaining dill. Well done, Chef!
Beetroot Chunks - 300g
Baby Onions - 9
Sunflower Seeds - 30g
Fresh Dill - 8g
Danish-style Feta - 90g
Low Fat Plain Yoghurt - 90ml
Lemon Juice - 30ml
Crumbed Snoek Fishcakes - 3 packs
Salad Leaves - 60g
Cucumber - 150g
ROAST
Preheat the oven to 200°C. Spread the beetroot pieces and the quartered onions on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PREP
Pick and roughly chop the dill. Drain and crumble the feta. In a small bowl, combine the yoghurt with the lemon juice (to taste) and seasoning. Add water in 5ml increments until drizzling consistency.
FRY
Return the pan to medium heat with enough oil to cover the base. When hot, fry the fishcakes until golden and crispy, 2-3 minutes per side. (Alternatively use an air fryer: Air fry at 200°C until crispy, 10-15 minutes, shifting halfway). Remove from the pan and drain on paper towel. Season.
COMBINE
In a salad bowl, combine the roast veg, the shredded leaves, the cucumber half-moons, the toasted sunflower seeds, ½ the chopped dill, a drizzle of olive oil, and seasoning.
EAT!
Plate up the loaded salad. Top with the golden fishcakes and the crumbled feta. Drizzle over the lemony-yoghurt. Garnish with the remaining dill. Well done, Chef!
Beetroot Chunks - 400g
Baby Onions - 12
Sunflower Seeds - 40g
Fresh Dill - 10g
Danish-style Feta - 120g
Low Fat Plain Yoghurt - 125ml
Lemon Juice - 40ml
Crumbed Snoek Fishcakes - 4 packs
Salad Leaves - 80g
Cucumber - 200g
Woolies Products in this dish
