Fishcakes and slaw

A quick, nutritious and easy way to fill up! Serves 4


Fish cakes:

  • ½ cup (125ml) brown lentils
  • 3 PnP spring onions, finely chopped
  • 2 tsp. (10ml) PnP garlic and ginger paste
  • Juice (30ml) and zest of ½ lemon
  • 300g PnP smoked snoek, flaked
  • 2 Tbsp. (15ml) PnP curry powder
  • Salt and milled pepper
  • Flour, for dusting
  • Canola oil, for frying


  • 2 packets (600g) PnP Julienne Trio (shredded beetroot, carrot and butternut)
  • 2-3 Cara or regular oranges, peeled and segmented
  • 1 small PnP red onion, finely sliced
  • 1 packet (20g) PnP coriander, stems removed
  • Lemon juice, to taste
  • 2 Tbsp. (30ml) canola oil
  • 1 tub (175ml) PnP low-fat plain yoghurt, for serving


  1. Cook lentils in lightly salted water until just tender. Drain well and allow to cool slightly. Mash lentils roughly.
  2. Mix with spring onions, garlic and ginger paste, lemon juice and zest, smoked snoek, and curry powder, and season. Shape into fishcakes and dust in flour. Shallow-fry in oil until golden and heated through. Drain on kitchen paper.
  3. Toss slaw ingredients together and dress with lemon juice and oil. Season.
  4. Serve fishcakes with slaw and yoghurt.

Pick n Pay is committed to promoting health and wellbeing among South Africans, and employs the services of a registered dietitian to provide food and nutrition-related advice to the public. For all your nutrition and health-related queries, email [email protected] or call 0800 11 22 88.