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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Fishcakes & Oozy Cheese Sauce?
The preparation time for Fishcakes & Oozy Cheese Sauce with butternut chips & parsley peas is between 15 and 30 minutes.
What is the total time required to make Fishcakes & Oozy Cheese Sauce with butternut chips & parsley peas?
The total time required to make Fishcakes & Oozy Cheese Sauce with butternut chips & parsley peas is between 30 and 45 minutes.
How many servings does Fishcakes & Oozy Cheese Sauce provide?
4 servings
What are the main ingredients in Fishcakes & Oozy Cheese Sauce?
Butternut, Cake Flour, Crumbed Snoek Fishcakes, Fresh Parsley, Grated Mozzarella & Cheddar Cheese, Lemon Juice, Low Fat Fresh Milk, Peas
What is the nutritional information of Fishcakes & Oozy Cheese Sauce?
Calories: 778, Carbs: 83 grams, Fat: grams, Protein: 37.8 grams, Sugar: 14.4 grams, Salt: 1763 grams
How do I prepare Fishcakes & Oozy Cheese Sauce?
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. 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. 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. 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!
What should be prepared from my kitchen to make Fishcakes & Oozy Cheese Sauce?
Butternut, Cake Flour, Crumbed Snoek Fishcakes, Fresh Parsley, Grated Mozzarella & Cheddar Cheese, Lemon Juice, Low Fat Fresh Milk, Peas
How many calories does Fishcakes & Oozy Cheese Sauce have?
778 calories
How much fat content does Fishcakes & Oozy Cheese Sauce have?
grams
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