Johnny cakes with cheese

Ingredients

• 35 gbutter
• 100 mlmilk
• 150 mlwater
• 500 g, plus extra for rollingplain flour
• 1 tbspcaster sugar
• 1 tbspbaking powder
• 2 tspsalt
• for deep-fryingsunflower oil
• 200 gslices of young mature cheese
• 2onions
• 2Madame Jeanette chillies
• 100 mlwhite wine vinegar
• 1 largefennel bulb
• 1courgette
• 1orange
• 1 bunchbasil
• 1 bunchtarragon
• 1 tbsppika
• 2 tbspgrapeseed oil or olive oil
• to tastesalt and pepper

Instructions

1. 1

   Warm the liquids

   Heat the butter, milk and water in a saucepan until the butter has melted.

2. 2

   Make the dough

   Mix the flour, sugar, baking powder and salt in a bowl. Stir in the milk mixture and knead until you have a smooth, pliable dough. Cover with a damp tea towel and leave to rest for half an hour.

3. 3

   Shape the cakes

   Divide the dough into 10 balls. Flatten each one to about ¾–1 cm thick.

4. 4

   Heat the oil

   Heat the sunflower oil to 170°C.

5. 5

   Fry the cakes

   Fry the Johnny cakes in batches for about 5 minutes, until lightly golden. Let them drain briefly on kitchen paper.

6. 6

   Fill with cheese

   Cut the cakes open and fill them with slices of cheese.

7. 7

   Serve the cakes

   Serve the Johnny cakes with the fennel salad and pika.

8. 8

   Prepare the chillies

   Peel and finely chop the onions. Remove the seeds and membranes from the Madame Jeanette chillies, then finely chop the chillies.

9. 9

   Blend the pika

   Process the onions and chillies with the salt and vinegar in a food processor until finely chopped.

10. 10

    Store the relish

    Transfer the pika to a clean jar and keep it in the fridge.

11. 11

    Slice the vegetables

    Use a mandoline or knife to cut the fennel and courgette into thin slices.

12. 12

    Chop the herbs

    Finely chop most of the basil and tarragon, along with the fennel fronds. Set aside a few basil leaves for the garnish.

13. 13

    Prepare the orange

    Peel the orange and cut out the segments between the membranes.

14. 14

    Dress the salad

    Mix the fennel, courgette, orange and herbs with the pika and grapeseed oil. Season with salt and pepper.

15. 15

    Garnish and serve

    Arrange the fennel salad on a platter and garnish with the reserved basil leaves.

What are Johnny cakes?

Johnny cakes are fried rolls associated with the Dutch Caribbean, including the former Netherlands Antilles. They are often split and filled, making them easy to serve as a snack or simple meal.

This version pairs a mild, savoury cheese filling with a fresh fennel, courgette and orange salad. The sharp chilli-and-vinegar pika brings heat and acidity to balance the rich fried dough.

Nutrition and macros by portion

The nutrition label shows one serving as written: 930 calories, 27g protein, 116g carbs, 43g fat.

Most of the carbohydrates come from the flour, while the cheese and frying oil provide much of the fat; the cheese also supplies most of the protein. The vegetables and fruit add fibre and freshness, and a generous serving of salad alongside the cakes helps balance the plate.

A soft, rested dough

Warm mixture: Melt the butter into the milk and water, rather than letting the liquid boil. This helps distribute the butter through the dough.

Resting time: Leave the kneaded dough covered for 30 minutes as directed. The rest makes it easier to shape without adding too much extra flour.

Frying the cakes

Oil temperature: Aim for 170°C before frying. Fry in batches so the oil temperature does not drop sharply when the dough goes in.

Colour and timing: The cakes should take about 5 minutes and turn lightly golden. Drain them briefly on kitchen paper before filling.

Making the pika

Chilli heat: Madame Jeanette chillies can be very hot. Removing the seeds and membranes moderates their impact, while careful handling helps keep chilli oils away from your eyes.

Sharp relish: Blend the onion and chilli with vinegar and salt, then refrigerate it in a clean jar. Add the pika to the salad to taste, since its heat can vary.

Keeping the salad crisp

Thin slices: Slice the fennel and courgette finely so they take on the dressing while still keeping some crunch. A sharp knife works if you do not have a mandoline.

Fresh finish: Cut the orange segments free of their membranes and chop the herbs shortly before serving. Keep a few basil leaves whole for the garnish.

How to serve them

Serve the filled Johnny cakes alongside the dressed salad, with extra pika available for anyone who wants more heat. The orange and herbs make a bright contrast to the cheese and fried dough.

The recipe makes 10 cakes for four servings, so some portions will include more than two. Serve them soon after frying for the best contrast between crisp exterior and soft centre.

Recipe notes & tips

• Use a thermometer to check that the frying oil has reached 170°C.
• Fry the cakes in batches and let the oil return to temperature between batches.
• Keep the dough covered with a damp tea towel while it rests.
• Use a food processor carefully when chopping the chillies, and wash your hands and equipment afterwards.
• Dress the salad shortly before serving so it keeps its crunch.
• Have the cheese ready so you can fill the cakes while they are still warm.

Variations

• Milder pika: Use one Madame Jeanette chilli instead of two for a less fiery relish.
• Different cheese: Swap the young mature cheese for another sliced cheese that melts well.
• Citrus swap: Use thinly sliced orange segments from another sweet citrus fruit in the salad.
• Herb change: Replace some of the tarragon with extra basil if you prefer a softer aniseed note.
• Olive oil: Use olive oil instead of grapeseed oil to dress the salad.

Common mistakes to avoid

• Oil too cool: The cakes can absorb excess oil; wait until it reaches 170°C before frying.
• Crowded pan: Adding too many cakes lowers the oil temperature; fry them in batches.
• Too much flour: Excess flour can make the dough firm; use only enough for rolling and shaping.
• Overcooked cakes: They can become too dark before the centre is ready; keep the oil at 170°C and follow the roughly 5-minute timing.
• Overdressed salad: Too much pika can overwhelm the other flavours; mix it in gradually and taste as you go.
• Chilli contact: Rubbing your eyes after handling chillies can sting; wash your hands and tools thoroughly.

How to store

Keep leftover pika in a clean, sealed jar in the fridge. Store the salad separately in a covered container and eat it within a day for the best texture. Refrigerate leftover cakes and cheese promptly, then reheat the cakes in an oven until warmed through; they are best freshly fried.

Frequently asked questions