eCook Meal
Warm Snoek Fishcake & Rice Bowl
with avocado & slaw
Psssst, Chef. Don’t tell anyone, but here’s a well-kept cooking secret: Complicated doesn’t equal tasty. You’ll see what we mean as you savour a bite of this simple but extremely delicious dish featuring crispy-coated snoek fishcakes, steaming jasmine rice, and a lemon-mayo cabbage & carrot slaw, sided with creamy avo. Simply stunning!
Serving guide
Choose your portion size.
RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Fish CAKES
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.
SOME PREP
Halve the Avocado and remove the pip. Peel the skin off, keeping the flesh intact. Thinly slice the avocado and season. Loosen the lemony mayo with a splash of water. Combine the shredded green cabbage & julienne carrot with the mayo. Season.
DINNER IS READY
Bowl up the fluffy rice alongside the fishcakes, the creamy slaw, and the Avocado slices. Dig in, Chef!
Jasmine Rice - 100ml
Crumbed Snoek Fishcakes - 1 unit
Avocado - 1
Lemony Mayo - 60ml
Shredded Cabbage & Julienne Carrot - 75g
RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Fish CAKES
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.
SOME PREP
Halve the Avocado and remove the pip. Peel the skin off, keeping the flesh intact. Thinly slice the avocado and season. Loosen the lemony mayo with a splash of water. Combine the shredded green cabbage & julienne carrot with the mayo. Season.
DINNER IS READY
Bowl up the fluffy rice alongside the fishcakes, the creamy slaw, and the Avocado slices. Dig in, Chef!
Jasmine Rice - 200ml
Crumbed Snoek Fishcakes - 2 units
Avocado - 1
Lemony Mayo - 120ml
Shredded Cabbage & Julienne Carrot - 150g
RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Fish CAKES
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.
SOME PREP
Halve the avocados and remove the pips. Peel the skin off, keeping the flesh intact. Thinly slice the avocados and season. Loosen the lemony mayo with a splash of water. Combine the shredded green cabbage & julienne carrot with the mayo. Season.
DINNER IS READY
Bowl up the fluffy rice alongside the fishcakes, the creamy slaw, and the Avocado slices. Dig in, Chef!
Jasmine Rice - 300ml
Crumbed Snoek Fishcakes - 3 units
Avocados - 2
Lemony Mayo - 180ml
Shredded Cabbage & Julienne Carrot - 225g
RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Fish CAKES
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.
SOME PREP
Halve the avocados and remove the pips. Peel the skin off, keeping the flesh intact. Thinly slice the avocados and season. Loosen the lemony mayo with a splash of water. Combine the shredded green cabbage & julienne carrot with the mayo. Season.
DINNER IS READY
Bowl up the fluffy rice alongside the fishcakes, the creamy slaw, and the Avocado slices. Dig in, Chef!
Jasmine Rice - 400ml
Crumbed Snoek Fishcakes - 4 units
Avocados - 2
Lemony Mayo - 240ml
Shredded Cabbage & Julienne Carrot - 300g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R63.98
for 4 servings · R16.00 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Avocados needs 2Ripen at Home Loose Avocado R19.99 · whole pack (size can't be divided)R19.99
-
Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
Not in the Woolies basket — source these elsewhere:
- Lemony Mayo
- Crumbed Snoek Fishcakes
- Shredded Cabbage & Julienne Carrot
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Warm Snoek Fishcake & Rice Bowl?
The preparation time for Warm Snoek Fishcake & Rice Bowl with avocado & slaw is between 20 and 25 minutes.
What is the total time required to make Warm Snoek Fishcake & Rice Bowl with avocado & slaw?
The total time required to make Warm Snoek Fishcake & Rice Bowl with avocado & slaw is between 20 and 25 minutes.
How many servings does Warm Snoek Fishcake & Rice Bowl provide?
4 servings
What are the main ingredients in Warm Snoek Fishcake & Rice Bowl?
Avocado, Crumbed Snoek Fishcakes, Jasmine Rice, Lemony Mayo, Shredded Cabbage & Julienne Carrot
What is the nutritional information of Warm Snoek Fishcake & Rice Bowl?
Calories: 1222, Carbs: 132 grams, Fat: grams, Protein: 28.8 grams, Sugar: 8.7 grams, Salt: 1977 grams
How do I prepare Warm Snoek Fishcake & Rice Bowl?
RICE: Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. SOME PREP: Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Thinly slice the avocado and season. Loosen the lemony mayo with a splash of water. Combine the shredded green cabbage & julienne carrot with the mayo. Season. FISH CAKES: 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. DINNER IS READY: Bowl up the fluffy rice alongside the fishcakes, the creamy slaw, and the avocado slices. Dig in, Chef!
What should be prepared from my kitchen to make Warm Snoek Fishcake & Rice Bowl?
Avocado, Crumbed Snoek Fishcakes, Jasmine Rice, Lemony Mayo, Shredded Cabbage & Julienne Carrot
How many calories does Warm Snoek Fishcake & Rice Bowl have?
1222 calories
How much fat content does Warm Snoek Fishcake & Rice Bowl have?
grams