Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Asparagus
    • Avocado
    • Beetroot
    • Berries
    • Cheese
    • Chicken
    • Mielies
    • Potatoes
    • Spinach
    • View all
  • Dishes
    • Chakalaka
    • Braai
    • Fridge desserts
    • Mediterranean
    • Sandwiches
    • Plant-based
    • Potjies
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • WCellar
  • Login
  • Contact Us
  • Newsletter sign up
Editor’s picks
Nuke-it noodle bowl
Chicken breast

Nuke-it noodle bowl

4–5 minutes
Pepper steak-and-sweet onion rösti pie
Pie recipes

Pepper steak-and-sweet onion rösti pie

Butter bean cacio e pepe
Beans recipes

Butter bean cacio e pepe

30 minutes
  • Home
  • Recipes
  • beetroot
The new Cobb-style salad platter with beetroot dressing
Avocado recipes

The new Cobb-style salad platter with beetroot dressing

Abby's Beetroot Tarte Tatin
Beetroot recipes

Abby’s Beetroot Tarte Tatin

20 minutes
Crispy roast duck with confit vegetables
Butternut recipes

Crispy roast duck with confit vegetables

1 hour
Trout gravlax with quick pickled cucumber
Seafood recipes

Trout gravlax with quick pickled cucumber

Sweet beetroot pizza with butternut purée and goat's cheese
Beetroot recipes

Sweet beetroot pizza with butternut purée and goat’s cheese

25 minutes
Smoked trout salad with ricotta fritters and buttermilk dressing
Cheese recipes

Smoked trout salad with ricotta fritters and buttermilk dressing

10 minutes
Lemon-and-black pepper chicken kebabs with chickpea salad
Chicken recipes

Lemon-and-black pepper chicken kebabs with chickpea salad

20 minutes
Beetroot set yoghurt
Dip recipes

Beetroot set yoghurt

5 minutes
Roast beetroot and pumpkin seed salad
Beetroot recipes

Roast beetroot and pumpkin seed salad

1½ hours
Iced borscht with hot potatoes and sour cream
Soup recipes

Iced borscht with hot potatoes and sour cream

1 hour
Beetroot dip with almond butter
Beetroot recipes

Beetroot dip with almond butter

25 minutes
Fish cakes with seared cucumber and satay sauce
Fish recipes

Fish cakes with seared cucumber and satay sauce

20 minutes
Load more
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2026 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

Fish cakes with seared cucumber and satay sauce

By Hannah Lewry
4
Easy
30 minutes
20 minutes

Ingredients

  • 350 g hake, poached or pan-fried
  • 300 g mashed potato
  • 1 t mint, chopped
  • 2 limes, zested
  • 1 chilli, chopped
  • 1 free-range egg
  • sea salt and freshly ground black pepper, to taste
  • 2 beetroot, grated
  • flour, for dusting
  • 4 T olive oil
  • 2 cucumbers
  • For the satay sauce:

  • 1 cup coconut milk
  • 3 T red curry paste
  • ½ cup peanut butter
  • ½ cup good-quality chicken stock
  • ¼ cup brown sugar
  • 2 T fresh lime juice, plus extra for serving
  • salt, to taste

Method

Flake the hake and gently mix with the mashed potato, mint, lime zest, chilli, egg, salt and pepper. Shape into small cakes, pat a little beetroot onto each and dust with seasoned flour.

Pan-fry on both sides in the olive oil over a medium to high heat until golden brown.

To make the satay sauce, bring the coconut milk to a simmer in a saucepan. Whisk in the curry paste, peanut butter, stock and sugar. Reduce the heat and cook, whisking continually, for 5 minutes. Remove from the heat and stir in the lime juice and salt.

Cut the cucumbers in half lengthways, then into thirds. Char the cut side in a hot, dry pan. Squeeze over lime juice, sprinkle with sea salt and serve with the fish cakes and satay sauce.

DISCOVER MORE EASY MEALS HERE