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Gluten free fish:

For the chips :

  • Potatoes, sweet 120 g
  • Fresh lemon juice 5 ml
  • Olive oil 5 ml
  1. Gluten free fish:

    • Cook rice until it starts to break down, transfer to a blender and whisk with a paddle attachment.
    • Prepare breading for fillets by mixing the blended rice, Knorr ProfessionalMash Flakes, Robertsons Veggie Seasoning and the zest of 1 lemon together in a bowl until a dry crumble texture is formed
    • Whisk egg, dip fish in egg then the gluten free crumbing mix ensuring it’s coated well.
    • Shallow fry in a pan with hot oil.
  2. For the chips :

    • Put sweet potato chips in a tray and drizzle with olive oil and bake until crispy.
    • Season with lemon juice and Robertsons Black Pepper.