Menu
Chef Reward Points

I work at ...

Continue

We are tailoring content specific to your business.

Ingredients

+

Fish Cake Base

  • Lime juice 5 ml
  • Coriander, fresh, chopped for garnish 5 g
  • Water 150 ml
  • Milk 75 ml
  • KNORR Mash Flakes
    KNORR Mash Flakes
    40 g
    Added to cart: KNORR Mash Flakes
  • Robertsons Spice for Fish
    Robertsons Spice for Fish
    2 g
    Added to cart: Robertsons Spice for Fish
  • Dill, fresh 2 g
  • Robertsons Parsley
    Robertsons Parsley
    1 g
    Added to cart: Robertsons Parsley
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    12 g
    Added to cart: Robertsons Veggie Seasoning
  • Hake, Kingklip, Prawn Meat or Line Fish

Onion Rings

  • Onions 1 pc
  • Knorr Original Chicken Breading
    Knorr Original Chicken Breading
    50 g
    Added to cart: Knorr Original Chicken Breading
  • Robertsons Paprika
    Robertsons Paprika
    2 g
    Added to cart: Robertsons Paprika
  • Tortillas, maize flour 15 g
  • Robertsons Cajun Spice
    Robertsons Cajun Spice
    2 g
    Added to cart: Robertsons Cajun Spice
  • Water 250 ml

Pea Cream

  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    10 g
    Added to cart: Robertsons Veggie Seasoning
  • Robertsons Parsley
    Robertsons Parsley
    5 g
    Added to cart: Robertsons Parsley
  • Robertsons Spice for Fish
    Robertsons Spice for Fish
    5 g
    Added to cart: Robertsons Spice for Fish
  • Green peas, frozen 150 g
  • Cream 500 ml

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, 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. Serving Dish

    Mix the fish cake base 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.