Chicken-and-bulgur wheat Greek salad

These are full of sweet potato, kale and spinach – you couldn’t pack in more veg if you tried! Make the hash browns the day before and chill, then fry. Woolies’ crinkle-cut oven chips make the perfect side.
1. Preheat the oven to 180°C. Place the hake on a piece of greaseproof paper on a sheet of tin foil. Drizzle with olive oil and season. Seal the parcel and roast for 10–15 minutes.
2. Remove from the oven and allow the hake to cool slightly, then flake into large chunks. Combine the hake with the sweet potatoes, kale, spinach, parsley, dill, chives and tuna and season to taste.
3. Shape into 10 palm-sized patties and fry in the oil over a medium heat until golden brown. Place on a baking tray and finish off in the oven for 10 minutes. Serve the warm fish hash browns with the tartare sauce, capers and lemon wedges.
Photographs: Jan Ras
Production: Bianca Strydom
Food Assistants: Nadia Meyer
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