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Recipes

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Bella Smoked Gemfish Cakes

Ingredients:

  • 250 g Potato, chopped coarsley
  • 185 g Bella Smoked Gemfish
  • 1 Shallot
  • Salt and cracked black pepper
  • 1 tablespoons Dill leaves chopped
  • 1/4 Cups Cornflake Crumbs
  • 1 Shallot
  • Salt and cracked black pepper
  • 1 tablespoons Dill leaves chopped
  • 1/4 Cups Cornflake Crumbs
  • 1 Shallot

Method:

  1. Cook potato in a medium saucepan of boiling water for 10 minutes or until tender. Drain and return to saucepan to mash.  Mash until smooth, then set aside to cool slightly.
  2. Combine potato, Gemfish, shallot and dill in a bowl. Season with freshly ground salt and pepper.  Divide into six even portions and shape each portion into a patty.
  3. Place cornflake crumbs into a shallow dish.  Coat each patties in crumbs.  Refrigerate for 2o minutes to firm up.
  4. Heat oil in a large non-stick frying pan over medium heat.  Add patties and cook for 3 – 4 minutes or until golden.
  5. Divide fish cakes between serving plates, serve with wedges of lemon and steamed vegetables of your choice.

Bella Smoked Gemfish Cakes

Ingredients:

  • 250 g Potato, chopped coarsley
  • 185 g Bella Smoked Gemfish
  • 1 Shallot
  • Salt and cracked black pepper
  • 1 tablespoons Dill leaves chopped
  • 1/4 Cups Cornflake Crumbs
  • 1 Shallot
  • Salt and cracked black pepper
  • 1 tablespoons Dill leaves chopped
  • 1/4 Cups Cornflake Crumbs
  • 1 Shallot

Method:

  1. Cook potato in a medium saucepan of boiling water for 10 minutes or until tender. Drain and return to saucepan to mash.  Mash until smooth, then set aside to cool slightly.
  2. Combine potato, Gemfish, shallot and dill in a bowl. Season with freshly ground salt and pepper.  Divide into six even portions and shape each portion into a patty.
  3. Place cornflake crumbs into a shallow dish.  Coat each patties in crumbs.  Refrigerate for 2o minutes to firm up.
  4. Heat oil in a large non-stick frying pan over medium heat.  Add patties and cook for 3 – 4 minutes or until golden.
  5. Divide fish cakes between serving plates, serve with wedges of lemon and steamed vegetables of your choice.