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Rosti Potato Cakes:

  • Potatoes, peeled 714.0 g
  • Onions, spring chopped 11.0 g
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    30.0 g
    Added to cart: Robertsons Veggie Seasoning
  • Oilfor searing off 50.0 ml
  • Hellmann's Tangy Mayonnaise 2.5kg
    Hellmann's Tangy Mayonnaise 2.5kg
    100.0 g
    Added to cart: Hellmann's Tangy Mayonnaise 2.5kg

Ratatouille mixture:

  • Pepper, red 147.0 g
  • Aubergine 200.0 g
  • Knorr Tomato Pronto
    Knorr Tomato Pronto
    200.0 ml
    Added to cart: Knorr Tomato Pronto
  • Baby Marrow 250.0 g
  • Onions 156.0 g
  • Garlic, clovescreamed 6.0 pc

Parmesan Wafers:

  • Cheese, Parmesan 77.0 g


  1. Rosti Potato Cakes:

    • Heat pan with a small amount of oil. Grate the potatoes on medium side of grater. Squeeze off excess liquids. Mix the grated potatoes with the veggie seasoning, Hellmann’s Tangy mayo and spring onion.
    • Using a medium size metal ring, press drop a spoonful of mixture on the heated pan and remove ring. Fry until both sides are golden brown and crispy. Bake in the oven at 180C for 10 minutes.
  2. Ratatouille mixture:

    • Chop all veg into bruinoise and sweat off on a hot pan with a little bit of oil. Add garlic and add to the veggies. Add Knorr Tomato Pronto and cook off for a few minutes, then add Hellmanns Tangy Mayo.
  3. Parmesan Wafers:

    • Grate the parmesan. Sprinkle the parmesan in a circle on a baking sheet. Bake in a pre-heated oven of 180C until golden brown.
    • Remove from the oven, once cooled, place the disc in a airtight container.