YIELD: Serves 8


Crumbed Fish Cakes

  • 400 g (2 large) Potatoes, cubed
  • 800 g Fish, hake fillets
  • 45 ml (3 Tbsp) Oil, for frying
  • 200 g (2 small) Onions, finely chopped
  • 200 g Instant Mash Potato R/P (08511010)
  • 15 g (3 Tbsp) Fresh parsley, finely chopped
  • 30 g Egg-Free Dip R/P (06009010)
  • 125 ml (½ cup) Water (to make the egg-free dip)
  • 200 g Flavoured Crumb R/P (08627030)

Yoghurt Dill Dressing

  • 2 kg Roasting vegetables, cubed/sliced
  • 90 ml (6 Tbsp) Olive oil
  • 50 g (6 Tbsp) Veggie Seasoning (04650010)


1 For the fish cakes: Preheat an oven to 160°C. 2 Add the potatoes to a pot of water. Bring to the boil and cook until soft. Drain and dry cook until the moisture has evaporated. Mash and set aside. 3 Steam the fish in the oven at 100% steam for 5 - 10 minutes. Flake the fish. 4 Heat the oil in a pan and fry the onions until soft and transparent. 5 Mix together the mashed potato, fish, onions, Instant Mash Potato R/P and parsley. 6 Mould the fish mixture into ± 24 small fish cakes (± 55 g / 2 heaped tablespoons each). 7 Mix together the Egg-Free Dip R/P and water. 8 Pour the Flavoured Crumb R/P on to a plate. 9 Dip the fish cakes into the egg-free dip then coat them in the crumb, ensuring they are completely coated. 10 Deep-fry the fish cakes at 160°C until golden brown. 11 For the dressing: Mix together the Creamy Ranch Dressing, yoghurt, garlic and dill in a mixing bowl. 12 Serve the fish cakes with a simple green salad, lemon wedges and dressing.