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Fish Cakes

  • Potatoes 429 g
  • Hake fish, fillet of 526 g
  • Onions ,diced 1 pc
  • Red chillies 2 pc
  • Coriander, fresh, chopped for garnish 35.3 ml
  • 1 tsp Lemon Rind
  • Fresh lemon juice 20 ml
  • sea salt 5 ml
  • Eggs (class extra) 2 pc
  • Milk 400 ml
  • Flour, all purpose 68 g
  • Bread crumbs 180 g
  • Oil 500 ml
  • Cucumber (diced) 42 g

Sweet Pea Mousse

  1. Fish Cakes

    • In a pot, boil or steam the chunks of potato until tender, then mash until smooth and transfer to a large bowl to cool.
    • Grill or steam the fish and remove any bones, setting aside to cool.
    • Sauté the onions until translucent. Then add them to the mashed potatoes along with with the chilli, coriander, lemon rind and lemon juice. Season with salt and Robertsons Black Pepper, and mix well.
    • Use your hands to form 8 patties and refrigerate for 30 minutes.
    • Beat the eggs and milk together in a bowl and season.
    • In separate bowls, place the flour and bread crumbs, and season with the Robertsons Cajun Spice. Dip each patty in the flour, then in the egg mixture and lastly in the bread crumbs.
    • In a heavy-based saucepan, heat the oil over medium-high heat. Add the patties (in batches) and fry both sides until golden brown.
    • Serve with a dollop of mayonnaise and the cucumber salad.
  2. Sweet Pea Mousse

    • Slate the gelatine with cold water.
    • Whip the cream with sugar until soft peaks form.
    • In a saucepan, add the oil, and sauté the onion, garlic and Robertsons Thyme. Add the butter, Knorr Vegetable Stock Granules and bring to the boil.
    • Add in the peas, and cook for 3 – 4 minutes, remove from the heat and blend until smooth.
    • Let the pea purée cool down slightly.
    • Melt the gelatine and add to the pea purée, then fold in whipped cream.
    • Pour into moulds and allow to set for ± 20 minutes.