Flavoursome crumbed fishcakes are fried to perfection before being served alongside crispy butternut chips and lemon parsley peas. This dish is a perfectly balanced texture and flavour act. Easy and completely delicious!
Fishcakes & Oozy Cheese Sauce
Fishcakes & Oozy Cheese Sauce
with butternut chips & parsley peas
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Butternut
- Cake Flour
- Crumbed Snoek Fishcakes
- Fresh Parsley
- Grated Mozzarella & Cheddar Cheese
- Lemon Juice
- Low Fat Fresh Milk
- Peas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter
BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the butternut chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 30-35 minutes. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time.
PARSLEY PEAS
Boil the kettle. Submerge the peas in boiling water until plump and heated through, 2-3 minutes. Drain and toss with a squeeze of lemon juice, 1⁄2 the chopped parsley, a drizzle of olive oil, and seasoning.
CRISP IT UP
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed fishcakes until golden and crisp, 2-3 minutes per side. Remove from the pan, season, and drain on paper towel.
CHEESY SAUCE
Place a small pot over medium heat with 10g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season and remove from the heat. Add a splash of warm water or milk (optional) if the sauce is too thick.
LET’S DIG IN!
Plate the butternut chips alongside the crispy fishcakes. Drizzle over the creamy cheese sauce and serve the parsley peas on the side. Garnish with the remaining parsley and a lemon wedge. Delicious!
Butternut - 250g
Peas - 40g
Lemon Juice - 10ml
Fresh Parsley - 3g
Crumbed Snoek Fishcakes - 1 pack
Cake Flour - 10ml
Low Fat Fresh Milk - 60ml
Grated Mozzarella & Cheddar Cheese - 40g
BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the butternut chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 30-35 minutes. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time.
PARSLEY PEAS
Boil the kettle. Submerge the peas in boiling water until plump and heated through, 2-3 minutes. Drain and toss with a squeeze of lemon juice, 1⁄2 the chopped parsley, a drizzle of olive oil, and seasoning.
CRISP IT UP
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed fishcakes until golden and crisp, 2-3 minutes per side. Remove from the pan, season, and drain on paper towel.
CHEESY SAUCE
Place a small pot over medium heat with 20g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season and remove from the heat. Add a splash of warm water or milk (optional) if the sauce is too thick.
LET’S DIG IN!
Plate the butternut chips alongside the crispy fishcakes. Drizzle over the creamy cheese sauce and serve the parsley peas on the side. Garnish with the remaining parsley and a lemon wedge. Delicious!
Butternut - 500g
Peas - 80g
Lemon Juice - 20ml
Fresh Parsley - 5g
Crumbed Snoek Fishcakes - 2 packs
Cake Flour - 20ml
Low Fat Fresh Milk - 125ml
Grated Mozzarella & Cheddar Cheese - 80g
BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the butternut chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 35-40 minutes. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time.
PARSLEY PEAS
Boil the kettle. Submerge the peas in boiling water until plump and heated through, 2-3 minutes. Drain and toss with a squeeze of lemon juice, 1⁄2 the chopped parsley, a drizzle of olive oil, and seasoning.
CRISP IT UP
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed fishcakes until golden and crisp, 2-3 minutes per side. Remove from the pan, season, and drain on paper towel.
CHEESY SAUCE
Place a small pot over medium heat with 30g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season and remove from the heat. Add a splash of warm water or milk (optional) if the sauce is too thick.
LET’S DIG IN!
Plate the butternut chips alongside the crispy fishcakes. Drizzle over the creamy cheese sauce and serve the parsley peas on the side. Garnish with the remaining parsley and a lemon wedge. Delicious!
Butternut - 750g
Peas - 120g
Lemon Juice - 30ml
Fresh Parsley - 8g
Crumbed Snoek Fishcakes - 3 packs
Cake Flour - 30ml
Low Fat Fresh Milk - 180ml
Grated Mozzarella & Cheddar Cheese - 120g
BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the butternut chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 35-40 minutes. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time.
PARSLEY PEAS
Boil the kettle. Submerge the peas in boiling water until plump and heated through, 2-3 minutes. Drain and toss with a squeeze of lemon juice, 1⁄2 the chopped parsley, a drizzle of olive oil, and seasoning.
CRISP IT UP
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed fishcakes until golden and crisp, 2-3 minutes per side. Remove from the pan, season, and drain on paper towel.
CHEESY SAUCE
Place a small pot over medium heat with 40g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season and remove from the heat. Add a splash of warm water or milk (optional) if the sauce is too thick.
LET’S DIG IN!
Plate the butternut chips alongside the crispy fishcakes. Drizzle over the creamy cheese sauce and serve the parsley peas on the side. Garnish with the remaining parsley and a lemon wedge. Delicious!
Butternut - 1kg
Peas - 160g
Lemon Juice - 40ml
Fresh Parsley - 10g
Crumbed Snoek Fishcakes - 4 packs
Cake Flour - 40ml
Low Fat Fresh Milk - 250ml
Grated Mozzarella & Cheddar Cheese - 160g
Woolies Products in this dish
