What is the total time required to make Crispy Fishcakes & Creamy Pasta with fresh parsley?

The total time required to make Crispy Fishcakes & Creamy Pasta with fresh parsley is between 20 and 25 minutes.

What are the main ingredients in Crispy Fishcakes & Creamy Pasta?

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

What is the nutritional information of Crispy Fishcakes & Creamy Pasta?

Calories: 1146, Carbs: 128 grams, Fat: grams, Protein: 40.4 grams, Sugar: 10.2 grams, Salt: 2170 grams

How do I prepare Crispy Fishcakes & Creamy Pasta?

TASTY & TRENDY: Bowl up the creamy garlic pasta. Top with the fishcakes. Scatter over the chilli flakes (to taste) and garnish with the chopped parsley. GARLIC BECHAMEL: While the pasta and fishcakes are cooking, dilute the stock with 200ml of water. Place a pot over medium heat with 40g of butter. When melted, add the flour and cook out, 1-2 minutes. Stir in the garlic powder and the diluted stock, 1 minute. Add the cream and simmer until slightly thickened, 3-4 minutes (stirring occasionally). Remove from the heat and toss through the drained pasta, the cheese, and seasoning. Add a splash of water if it’s too thick for your liking. FRY THE FISHCAKE: Air fry the fishcakes at 200°C until crispy, 10-15 minutes (shifting halfway). Alternatively, place a pan over medium heat with enough oil to cover the base. When hot, fry the fishcakes until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel. Season. LEKKER LINGUINE: Boil the kettle. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.

What should be prepared from my kitchen to make Crispy Fishcakes & Creamy Pasta?

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

Crispy Fishcakes & Creamy Pasta

Can’t decide between a fishcake or pasta dish for dinner tonight, Chef? Then let’s do both! Italian-style hard cheese-infused, garlic bechamel sauce covers al dente linguine pasta. This forms the base for the sensational snoek fishcake, garnished with chilli & fresh parsley.

Crispy Fishcakes & Creamy Pasta

with fresh parsley

Hands on Time: 20 - 25 minutes

Overall Time: 20 - 25 minutes

Download the Recipe for 2

Ingredients:

Cake Flour
Chicken
Chicken Stock
Crumbed Snoek Fishcakes
Dried Chilli Flakes
Fresh Cream
Fresh Linguine Pasta
Fresh Parsley
Garlic Powder
Grated Italian-style Hard Cheese

From your kitchen:

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

Photo of Crispy Fishcakes & Creamy Pasta

Serves 1

LEKKER LINGUINE
Boil the kettle. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FRY THE FISHCAKE
Air fry the fishcakes at 200°C until crispy, 10-15 minutes (shifting halfway). Alternatively, place a pan over medium heat with enough oil to cover the base. When hot, fry the fishcakes until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel. Season.
GARLIC BECHAMEL
While the pasta and fishcakes are cooking, dilute the stock with 100ml of water. Place a pot over medium heat with 20g of butter. When melted, add the flour and cook out, 1-2 minutes. Stir in the garlic powder and the diluted stock, 1 minute. Add the cream and simmer until slightly thickened, 3-4 minutes (stirring occasionally). Remove from the heat and toss through the drained pasta, the cheese, and seasoning. Add a splash of water if it’s too thick for your liking.
TASTY & TRENDY
Bowl up the creamy garlic pasta. Top with the fishcakes. Scatter over the chilli flakes (to taste) and garnish with the chopped parsley.

Fresh Linguine Pasta - 125g
Crumbed Snoek Fishcakes - 1 pack
Chicken Stock - 5ml
Cake Flour - 10ml
Garlic Powder - 10ml
Fresh Cream - 50ml
Grated Italian-style Hard Cheese - 25ml
Dried Chilli Flakes - 2,5ml
Fresh Parsley - 3g

Download the Recipe

Serves 2

LEKKER LINGUINE
Boil the kettle. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FRY THE FISHCAKE
Air fry the fishcakes at 200°C until crispy, 10-15 minutes (shifting halfway). Alternatively, place a pan over medium heat with enough oil to cover the base. When hot, fry the fishcakes until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel. Season.
GARLIC BECHAMEL
While the pasta and fishcakes are cooking, dilute the stock with 200ml of water. Place a pot over medium heat with 40g of butter. When melted, add the flour and cook out, 1-2 minutes. Stir in the garlic powder and the diluted stock, 1 minute. Add the cream and simmer until slightly thickened, 3-4 minutes (stirring occasionally). Remove from the heat and toss through the drained pasta, the cheese, and seasoning. Add a splash of water if it’s too thick for your liking.
TASTY & TRENDY
Bowl up the creamy garlic pasta. Top with the fishcakes. Scatter over the chilli flakes (to taste) and garnish with the chopped parsley.

Fresh Linguine Pasta - 250g
Crumbed Snoek Fishcakes - 2 packs
Chicken Stock - 10ml
Cake Flour - 20ml
Garlic Powder - 20ml
Fresh Cream - 100ml
Grated Italian-style Hard Cheese - 50ml
Dried Chilli Flakes - 5ml
Fresh Parsley - 5g

Download the Recipe

Serves 3

LEKKER LINGUINE
Boil the kettle. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FRY THE FISHCAKE
Air fry the fishcakes at 200°C until crispy, 10-15 minutes (shifting halfway). Alternatively, place a pan over medium heat with enough oil to cover the base. When hot, fry the fishcakes until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel. Season.
GARLIC BECHAMEL
While the pasta and fishcakes are cooking, dilute the stock with 300ml of water. Place a pot over medium heat with 60g of butter. When melted, add the flour and cook out, 1-2 minutes. Stir in the garlic powder and the diluted stock, 1 minute. Add the cream and simmer until slightly thickened, 4-5 minutes (stirring occasionally). Remove from the heat and toss through the drained pasta, the cheese, and seasoning. Add a splash of water if it’s too thick for your liking.
TASTY & TRENDY
Bowl up the creamy garlic pasta. Top with the fishcakes. Scatter over the chilli flakes (to taste) and garnish with the chopped parsley.

Fresh Linguine Pasta - 375g
Crumbed Snoek Fishcakes - 3 packs
Chicken Stock - 15ml
Cake Flour - 30ml
Garlic Powder - 30ml
Fresh Cream - 150ml
Grated Italian-style Hard Cheese - 75ml
Dried Chilli Flakes - 7,5ml
Fresh Parsley - 8g

Download the Recipe

Serves 4

LEKKER LINGUINE
Boil the kettle. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FRY THE FISHCAKE
Air fry the fishcakes at 200°C until crispy, 10-15 minutes (shifting halfway). Alternatively, place a pan over medium heat with enough oil to cover the base. When hot, fry the fishcakes until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel. Season.
GARLIC BECHAMEL
While the pasta and fishcakes are cooking, dilute the stock with 400ml of water. Place a pot over medium heat with 80g of butter. When melted, add the flour and cook out, 1-2 minutes. Stir in the garlic powder and the diluted stock, 1 minute. Add the cream and simmer until slightly thickened, 4-5 minutes (stirring occasionally). Remove from the heat and toss through the drained pasta, the cheese, and seasoning. Add a splash of water if it’s too thick for your liking.
TASTY & TRENDY
Bowl up the creamy garlic pasta. Top with the fishcakes. Scatter over the chilli flakes (to taste) and garnish with the chopped parsley.