What are the main ingredients in Fancy Fishcake Feast?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel, Butter

What is the nutritional information of Fancy Fishcake Feast?

Calories: 990, Carbs: 97 grams, Fat: grams, Protein: 37 grams, Sugar: 30 grams, Salt: 1845 grams

How do I prepare Fancy Fishcake Feast?

HONEY CARROTS: Preheat the oven to 200°C. Spread out the halved carrots on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes, shifting halfway. In the final 3-5 minutes, remove the tray from the oven and toss the honey through the carrots. Return to the oven to roast for the remaining time. On completion, the carrots should be cooked through and crisping up. BUTTERY BABY POTS: While the carrots are roasting, place the quartered baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until cooked through and soft. Drain on completion and return to the pot. Add a knob of butter to the pot, replace the lid, and shake the pot until the butter is melted and the potatoes are coated. Season to taste and cover to keep warm. PEA PUR-YAY!: Place a nonstick pan over a medium heat with a knob of butter and a drizzle of oil. When hot, add the grated garlic and the peas and sauté for 2-3 minutes until fragrant, shifting occasionally. Pour in the cream and leave to simmer for 1-2 minutes until the cream is heated through. On completion, place the mixture in a blender along with ½ the picked mint, the lemon zest, and seasoning. Pulse until smooth. Add water in 10ml increments if it’s too thick for your liking. Cover to keep warm and set aside. CRISPY & GOLDEN: Return the pan, wiped down if necessary, to a medium heat with enough oil to cover the base. When hot, add the fishcakes and fry for 2-3 minutes per side until golden and crisp (don’t worry they are precooked!). Remove from the pan on completion, season, and drain on some paper towel. SALAD STATION: When the carrots are done, place in a bowl. Add the chopped pistachios, a squeeze of lemon juice, and seasoning. Crumble in the drained feta and toss until fully combined. In a separate bowl, toss the cucumber ribbons with some lemon juice and a pinch of salt. LET THEM EAT FISHCAKES!: Smear the pea purée on the plate and top with the golden fishcakes. Side with loaded carrots, the buttery potatoes, and the cucumber ribbons. Sprinkle over the remaining picked mint and garnish with any remaining lemon wedges. Well done, Chef!

What should be prepared from my kitchen to make Fancy Fishcake Feast?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel, Butter

Fancy Fishcake Feast

Name: Fancy Fishcake Feast
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Blender; Paper Towel; Butter

A smear of gorgeous garlic pea pureé, golden crumbed salmon fishcakes, a pile of honey-glazed baby carrots dotted with pistachios and feta, and buttery baby potatoes. Sprinkled with picked mint and served with lemony cucumber ribbons for a hit of freshness, this dish is nothing short of spectacular!

Fancy Fishcake Feast

with honey carrots & pistachios

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Carrots
Baby Potatoes
Crumbed Salmon Fishcakes
Cucumber
Danish-style Feta
Fish
Fresh Cream
Fresh Mint
Garlic Clove
Garlic Cloves
Honey
Lemon
Lemons
Peas
Pistachio Nuts
Salmon & Hake Crumbed Fishcakes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender
Paper Towel
Butter

Serves 1

HONEY CARROTS
Preheat the oven to 200°C. Spread out the halved carrots on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes, shifting halfway. In the final 3-5 minutes, remove the tray from the oven and toss the honey through the carrots. Return to the oven to roast for the remaining time. On completion, the carrots should be cooked through and crisping up.
BUTTERY BABY POTS
While the carrots are roasting, place the quartered baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until cooked through and soft. Drain on completion and return to the pot. Add a knob of butter to the pot, replace the lid, and shake the pot until the butter is melted and the potatoes are coated. Season to taste and cover to keep warm.
PEA PUR-YAY!
Place a nonstick pan over a medium heat with a knob of butter and a drizzle of oil. When hot, add the grated garlic and the peas and sauté for 2-3 minutes until fragrant, shifting occasionally. Pour in the cream and leave to simmer for 1-2 minutes until the cream is heated through. On completion, place the mixture in a blender along with ½ the picked mint, the lemon zest, and seasoning. Pulse until smooth. Add water in 10ml increments if it’s too thick for your liking. Cover to keep warm and set aside.
CRISPY & GOLDEN
Return the pan, wiped down if necessary, to a medium heat with enough oil to cover the base. When hot, add the fishcakes and fry for 2-3 minutes per side until golden and crisp (don’t worry they are precooked!). Remove from the pan on completion, season, and drain on some paper towel.
SALAD STATION
When the carrots are done, place in a bowl. Add the chopped pistachios, a squeeze of lemon juice, and seasoning. Crumble in the drained feta and toss until fully combined. In a separate bowl, toss the cucumber ribbons with some lemon juice and a pinch of salt.
LET THEM EAT FISHCAKES!
Smear the pea purée on the plate and top with the golden fishcakes. Side with loaded carrots, the buttery potatoes, and the cucumber ribbons. Sprinkle over the remaining picked mint and garnish with any remaining lemon wedges. Well done, Chef!

Baby Carrots - 120g
Honey - 10ml
Baby Potatoes - 100g
Garlic Clove - 1
Peas - 100g
Fresh Cream - 50ml
Fresh Mint - 4g
Lemon - 1
Crumbed Salmon Fishcakes - 2
Pistachio Nuts - 10g
Danish-style Feta - 40g
Cucumber - 50g

Download the Recipe

Serves 2

HONEY CARROTS
Preheat the oven to 200°C. Spread out the halved carrots on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes, shifting halfway. In the final 3-5 minutes, remove the tray from the oven and toss the honey through the carrots. Return to the oven to roast for the remaining time. On completion, the carrots should be cooked through and crisping up.
BUTTERY BABY POTS
While the carrots are roasting, place the quartered baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until cooked through and soft. Drain on completion and return to the pot. Add a knob of butter to the pot, replace the lid, and shake the pot until the butter is melted and the potatoes are coated. Season to taste and cover to keep warm.
PEA PUR-YAY!
Place a nonstick pan over a medium heat with a knob of butter and a drizzle of oil. When hot, add the grated garlic and the peas and sauté for 2-3 minutes until fragrant, shifting occasionally. Pour in the cream and leave to simmer for 1-2 minutes until the cream is heated through. On completion, place the mixture in a blender along with ½ the picked mint, the lemon zest, and seasoning. Pulse until smooth. Add water in 10ml increments if it’s too thick for your liking. Cover to keep warm and set aside.
CRISPY & GOLDEN
Return the pan, wiped down if necessary, to a medium heat with enough oil to cover the base. When hot, add the fishcakes and fry for 2-3 minutes per side until golden and crisp (don’t worry they are precooked!). Remove from the pan on completion, season, and drain on some paper towel.
SALAD STATION
When the carrots are done, place in a bowl. Add the chopped pistachios, a squeeze of lemon juice, and seasoning. Crumble in the drained feta and toss until fully combined. In a separate bowl, toss the cucumber ribbons with some lemon juice and a pinch of salt.
LET THEM EAT FISHCAKES!
Smear the pea purée on the plate and top with the golden fishcakes. Side with loaded carrots, the buttery potatoes, and the cucumber ribbons. Sprinkle over the remaining picked mint and garnish with any remaining lemon wedges. Well done, Chef!

Baby Carrots - 240g
Honey - 20ml
Baby Potatoes - 200g
Garlic Clove - 1
Peas - 200g
Fresh Cream - 100ml
Fresh Mint - 8g
Lemon - 1
Crumbed Salmon Fishcakes - 4
Pistachio Nuts - 20g
Danish-style Feta - 80g
Cucumber - 100g

Download the Recipe

Serves 3

HONEY CARROTS
Preheat the oven to 200°C. Spread out the halved carrots on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes, shifting halfway. In the final 3-5 minutes, remove the tray from the oven and toss the honey through the carrots. Return to the oven to roast for the remaining time. On completion, the carrots should be cooked through and crisping up.
BUTTERY BABY POTS
While the carrots are roasting, place the quartered baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until cooked through and soft. Drain on completion and return to the pot. Add a knob of butter to the pot, replace the lid, and shake the pot until the butter is melted and the potatoes are coated. Season to taste and cover to keep warm.
PEA PUR-YAY!
Place a nonstick pan over a medium heat with a knob of butter and a drizzle of oil. When hot, add the grated garlic and the peas and sauté for 3-4 minutes until fragrant, shifting occasionally. Pour in the cream and leave to simmer for 2-3 minutes until the cream is heated through. On completion, place the mixture in a blender along with ½ the picked mint, the lemon zest, and seasoning. Pulse until smooth. Add water in 10ml increments if it’s too thick for your liking. Cover to keep warm and set aside.
CRISPY & GOLDEN
Return the pan, wiped down if necessary, to a medium heat with enough oil to cover the base. When hot, add the fishcakes and fry for 2-3 minutes per side until golden and crisp (don’t worry they are precooked!). Remove from the pan on completion, season, and drain on some paper towel.
SALAD STATION
When the carrots are done, place in a bowl. Add the chopped pistachios, a squeeze of lemon juice, and seasoning. Crumble in the drained feta and toss until fully combined. In a separate bowl, toss the cucumber ribbons with some lemon juice and a pinch of salt.
LET THEM EAT FISHCAKES!
Smear the pea purée on the plate and top with the golden fishcakes. Side with loaded carrots, the buttery potatoes, and the cucumber ribbons. Sprinkle over the remaining picked mint and garnish with any remaining lemon wedges. Well done, Chef!

Baby Carrots - 360g
Honey - 30ml
Baby Potatoes - 300g
Garlic Cloves - 2
Peas - 300g
Fresh Cream - 150ml
Fresh Mint - 12g
Lemons - 2
Crumbed Salmon Fishcakes - 6
Pistachio Nuts - 30g
Danish-style Feta - 120g
Cucumber - 150g

Download the Recipe

Serves 4

HONEY CARROTS
Preheat the oven to 200°C. Spread out the halved carrots on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes, shifting halfway. In the final 3-5 minutes, remove the tray from the oven and toss the honey through the carrots. Return to the oven to roast for the remaining time. On completion, the carrots should be cooked through and crisping up.
BUTTERY BABY POTS
While the carrots are roasting, place the quartered baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until cooked through and soft. Drain on completion and return to the pot. Add a knob of butter to the pot, replace the lid, and shake the pot until the butter is melted and the potatoes are coated. Season to taste and cover to keep warm.
PEA PUR-YAY!
Place a nonstick pan over a medium heat with a knob of butter and a drizzle of oil. When hot, add the grated garlic and the peas and sauté for 3-4 minutes until fragrant, shifting occasionally. Pour in the cream and leave to simmer for 2-3 minutes until the cream is heated through. On completion, place the mixture in a blender along with ½ the picked mint, the lemon zest, and seasoning. Pulse until smooth. Add water in 10ml increments if it’s too thick for your liking. Cover to keep warm and set aside.
CRISPY & GOLDEN
Return the pan, wiped down if necessary, to a medium heat with enough oil to cover the base. When hot, add the fishcakes and fry for 2-3 minutes per side until golden and crisp (don’t worry they are precooked!). Remove from the pan on completion, season, and drain on some paper towel.
SALAD STATION
When the carrots are done, place in a bowl. Add the chopped pistachios, a squeeze of lemon juice, and seasoning. Crumble in the drained feta and toss until fully combined. In a separate bowl, toss the cucumber ribbons with some lemon juice and a pinch of salt.
LET THEM EAT FISHCAKES!
Smear the pea purée on the plate and top with the golden fishcakes. Side with loaded carrots, the buttery potatoes, and the cucumber ribbons. Sprinkle over the remaining picked mint and garnish with any remaining lemon wedges. Well done, Chef!