eCook Meal
Fishcakes & Oozy Cheese Sauce
with butternut chips & parsley peas
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R35.24
for 4 servings · R8.81 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Low Fat Fresh Milk needs 250 mlFresh Low Fat Milk 2 L 2 L at R38.99 · 13% of packR4.87
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
-
Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
Not in the Woolies basket — source these elsewhere:
- Cake Flour
- Grated Mozzarella & Cheddar Cheese
- Crumbed Snoek Fishcakes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Grated Mozzarella & Cheddar Cheese, Lemon Juice, Milk, Parsley, Pea
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?
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. 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. 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! 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.
What should be prepared from my kitchen to make Fishcakes & Oozy Cheese Sauce?
Butternut, Cake Flour, Crumbed Snoek Fishcakes, Grated Mozzarella & Cheddar Cheese, Lemon Juice, Milk, Parsley, Pea
How many calories does Fishcakes & Oozy Cheese Sauce have?
778 calories
How much fat content does Fishcakes & Oozy Cheese Sauce have?
grams