WHAT TO EAT?
“Use those microwaveable baby potatoes to save time and flake the fish while they cook”
MONDAY’S FUSS-FREE FISH
FISH CAKES WITH WATERMELON SALSA
“These fish cakes really go a long way. Time-saving tip: use Woolies’ microwaveable baby potatoes to make a quick mash.”
Serves 4
EASY Preparation: 20 minutes Cooking: 15 minutes
Woolworths baby potatoes with garlic-and herb-butter 700 g
Woolworths hot-smoked snoek 2 x 200 g packs
lemon 1, zested and juiced
Italian parsley 2 t chopped
sea salt and freshly ground black pepper, to taste
flour 100 g
olive oil 2 T
For the watermelon salsa:
Woolworths prepared watermelon 1 x 350 g tub
red chillies 2, sliced
olive oil 1 T
limes 2, juiced
sea salt and freshly ground black pepper, to taste
Microwave the potatoes according to package instructions. Once cooked, transfer to a large bowl and mash roughly. Set aside. Flake the snoek into small pieces, removing all the fine bones. Shape the mixture into medium-sized fish cakes and lightly dust with the flour to make a crust. Preheat a large pan and add the olive oil. Lightly fry the fish cakes until golden brown and crispy, about 3–5 minutes on each side. To make the salsa, cut the watermelon into chunky pieces and place onto a serving dish. Scatter with the chilli, then drizzle over the olive oil and lime juice. Season and toss to coat. Serve with the warm fish cakes.
