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Mildly spiced slaw :

Fishcakes :

Garnish :

  • Cherry tomatoes (rinsed and halved) 80.0 g
  • Parsley, fresh, chopped 6.0 g

Shallow fried crumbed fish cakes with mildly spiced braised slaw and pan juices



  1. Mildly spiced slaw :

    • Add butter and oil to a pot on medium heat. Sauté the diced onions, finely chopped cabbage and grated carrots with the turmeric and rajah. Add the veg stock and 500ml boiling water and allow to simmer for 10 minutes.
  2. Fishcakes :

    • Steam or shallow poach fish fillets in water with crushed peppercorns and bay leaf. Once fish is cooked remove from cooking liquid and gently peel away skin.
    • Squeeze excess moisture out and set aside in a bowl along with the chopped coriander and fish spice.
    • Bring 300ml water up to the boil take off the heat. Add mash flakes and stir until combined. Close lid and keep warm. Mix mash and fish together.
    • Assemble fishcakes by dividing mixture into 6 portions, flatten and shape.
    • Combine crumbs and dried thyme for the pane. Beat egg and set aside. Dip in the egg and then the crumbs. Rest in the fridge for 30 minutes.
    • Shallow fry in a little oil.
  3. Garnish :

    • Garnish with brunoise tomatoes, parsley and pan juices.