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Fish Cake Base

  • Lime juice 5.0 ml
  • Coriander 5.0 g
  • Water 150.0 ml
  • Milk 75.0 ml
  • Dill, fresh 2.0 g
  • Hake, Kingklip, Prawn Meat or Line Fish

Onion Rings

  • Onions 1.0 pc
  • Tortillas, maize flour 15.0 g
  • Water 250.0 ml

Pea Cream

  • Green peas, frozen 150.0 g
  • Cream 500.0 ml
  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 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.