Menu
Points

I work at ...

Continue

We are tailoring content specific to your business.

Login and use our food cost calculator right away

Calculate your foodcost easily
Save your recipe calculations and use them on the go Calculate the cost of this recipe

Ingredients

+

Fish Cake Base

Onion Rings

Pea Cream


Crunchy Pan-Fried fish cakes with garden - fresh micro salad, onion bhajas and a pea cream

...

Preparation

  1. Fish Cake Base

    • Zest the lime.
    • Roughly chop the coriander.
    • In a pot, bring the water to the boil.
    • Take the water off the heat, and add the milk. Then add the Knorr Mash Flakes, and stir gently to combine.
    • Place the lid on the pot and leave for 2 minutes.
    • Add the Robertsons Fish Spice, dill, coriander, Robertsons Parsley, Knorr Sweet Chilli Sauce and Robertsons Veggie Seasoning, and stir through.
    • Keep refrigerated until required.
    • Steam or poach the fish, and drain the excess liquid. Keep refrigerated until required.
  2. Onion Rings

    • In a bowl, mix together all the dry ingredients.
    • Dip the onion rings into the water and then into the seasoned breading. Repeat this process again.
    • Deep-fry until golden brown.
  3. Pea Cream

    • In a pot, add the cream, Robertsons Veggie Seasoning, Robertsons Parsley and Robertsons Fish Spice. Boil until the liquid is reduced by 1/2.
    • Add the peas, and cook until the peas are just cooked.
    • Blend with a liquidizer, and purée until smooth.
  4. Cooking

    Mix the fish cakebase with the cooked flaked fish, form into fish cakes and pan-fry. Serve with onion rings, micro herb salad and pea cream.
  5. Chef's tip

    The fish cake base can be used as a vegetarian base. Simply crush chickpeas and add to the base. Alternatively, add cooked vegetables to the base, form a "patty", shallow fry and serve with the accompaniments.
Home
Products
Favorites
Cart
Recipes
Menu