Fish cakes with seared cucumber and satay sauce

Fish cakes with seared cucumber and satay sauce

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  • 4
  • Easy
  • Dairy free
  • 30 minutes
  • 20 minutes
  • Woolworths Simonsig Chenin Blanc Unwooded 2015


  • 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

Cooking Instructions

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.


Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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