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Ingredients

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Mildly spiced slaw :

  • Oil 15 ml
  • Carrots (diced) 153 g
  • Cabbage, shredded 200 g
  • Onions 56 g
  • Robertsons Medium Rajah
    Robertsons Medium Rajah
    2 g
    Added to cart: Robertsons Medium Rajah
  • Robertsons Turmeric
    Robertsons Turmeric
    2 g
    Added to cart: Robertsons Turmeric
  • Knorr Vegetable Stock Granules
    Knorr Vegetable Stock Granules
    15 g
    Added to cart: Knorr Vegetable Stock Granules
  • Water (hot) 800 ml
  • Butter 10 g

Fishcakes :

  • Hake fish, fillet of 158 g
  • Robertsons Whole Black Peppercorns
    Robertsons Whole Black Peppercorns
    2 g
    Added to cart: Robertsons Whole Black Peppercorns
  • Bay leaves 1 pc
  • Coriander, fresh, chopped for garnish 12 g
  • Robertsons Spice for Fish
    Robertsons Spice for Fish
    5 g
    Added to cart: Robertsons Spice for Fish
  • KNORR Professional Mash Flakes
    KNORR Professional Mash Flakes
    50 g
    Added to cart: KNORR Professional Mash Flakes
  • Bread crumbs 100 g
  • Robertsons Thyme
    Robertsons Thyme
    2 g
    Added to cart: Robertsons Thyme
  • Eggs, large (class A) 1 pc

Garnish :

  • Cherry tomatoes (rinsed and halved) 80 g
  • Parsley, fresh, chopped 6 g

Preparation

  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 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.