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Fish Cakes

Asian Slaw

  • Red cabbage, shredded 200.0 g
  • Green cabbage, shredded 200.0 g
  • Carrots, julienne 160.0 g
  • Red pepper, julienne 160.0 g
  • Spring onion, sliced 60.0 g
  • Coriander, chopped 10.0 g

Asian Dressing

Add incredible flavour to this Asian-inspired customer favourite! Thai fish cakes served with a delicious Asian slaw made with Knorr Professional Sweet Chilli Sauce for a milder profile.



  1. Fish Cakes

    1. In a pot, bring the water to the boil. Take the water off the heat and add the milk. Then add the Knorr Professional Mash Flakes and stir gently to combine. Place the lid on the pot and leave for 2 minutes. 
    2. Add the lime zest, lime juice, Robertsons Fish Spice, dill, coriander, Robertsons Parsley, Knorr Professional Sweet Chilli Sauce and Robertsons Veggie Seasoning, and stir through. 
    3. Keep refrigerated until required. 
    4. Steam or poach the fish then drain the excess liquid. Flake the fish. Keep refrigerated until required. 
    5. Mix the fish cake base with the cooked flaked fish, form into 40 g fish cakes and pan-fry. 
  2. Asian Slaw

    1. Combine all the ingredients.
  3. Asian Dressing

    1. Whisk all the ingredients together. Pour over the slaw.
  4. Serve

    1. Serve the Thai fish cakes with the dressed Asian Slaw and lemon wedges.
  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.