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
Crispy Fishcakes & Creamy Pasta
with fresh parsley
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
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
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
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
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
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.
Fresh Linguine Pasta - 500g
Crumbed Snoek Fishcakes - 4 packs
Chicken Stock - 20ml
Cake Flour - 40ml
Garlic Powder - 40ml
Fresh Cream - 200ml
Grated Italian-style Hard Cheese - 100ml
Dried Chilli Flakes - 10ml
Fresh Parsley - 10g
Frequently Asked Questions
What is the preparation time for Crispy Fishcakes & Creamy Pasta?
The preparation time for Crispy Fishcakes & Creamy Pasta with fresh parsley is between 20 and 25 minutes.
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.
How many servings does Crispy Fishcakes & Creamy Pasta provide?
4 servings
What are the main ingredients in Crispy Fishcakes & Creamy Pasta?
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
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?
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
How many calories does Crispy Fishcakes & Creamy Pasta have?
1146 calories
How much fat content does Crispy Fishcakes & Creamy Pasta have?
grams
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