eCook Meal
Snoek Fishcakes & Ruby Onion Salad
with sunflower seeds & Danish-style feta
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R82.58
for 4 servings · R20.65 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
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 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
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Baby Onions needs 12Peeled Baby Onions 500 g R19.99 · whole pack (size can't be divided)R19.99
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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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Beetroot Chunks needs 400 gBulk Large Carrots 3 kg 3 kg at R45.00 · 13% of packR6.00
Not in the Woolies basket — source these elsewhere:
- Crumbed Snoek Fishcakes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Snoek Fishcakes & Ruby Onion Salad?
The preparation time for Snoek Fishcakes & Ruby Onion Salad with sunflower seeds & Danish-style feta is between 25 and 30 minutes.
What is the total time required to make Snoek Fishcakes & Ruby Onion Salad with sunflower seeds & Danish-style feta?
The total time required to make Snoek Fishcakes & Ruby Onion Salad with sunflower seeds & Danish-style feta is between 30 and 35 minutes.
How many servings does Snoek Fishcakes & Ruby Onion Salad provide?
4 servings
What are the main ingredients in Snoek Fishcakes & Ruby Onion Salad?
Baby Onion, Beetroot, Crumbed Snoek Fishcakes, Cucumber, Dill, Feta, Lemon Juice, Salad Leaves, Sunflower Seeds, Yoghurt
What is the nutritional information of Snoek Fishcakes & Ruby Onion Salad?
Calories: 768, Carbs: 100 grams, Fat: grams, Protein: 38.7 grams, Sugar: 27.9 grams, Salt: 2037 grams
How do I prepare Snoek Fishcakes & Ruby Onion Salad?
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). 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. 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. 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! 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.
What should be prepared from my kitchen to make Snoek Fishcakes & Ruby Onion Salad?
Baby Onion, Beetroot, Crumbed Snoek Fishcakes, Cucumber, Dill, Feta, Lemon Juice, Salad Leaves, Sunflower Seeds, Yoghurt
How many calories does Snoek Fishcakes & Ruby Onion Salad have?
768 calories
How much fat content does Snoek Fishcakes & Ruby Onion Salad have?
grams