FISH CAKE SPICE MIX 30g

Recipes to try with this spice
$4.25

This tasty blend will enhance the flavour of fish.(SML PKT)

   
Weight 0.04 kg
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Product Description

This tasty blend will enhance the flavour of fish.(SML PKT)
Contains: Coriander seed, sumac, fennel, mace, ginger, lemon myrtle, dill, parsley, Australian native pepperberry.
Description & Use:
This tasty blend will enhance the flavour of fish, whether pan-fried, grilled or made into fish cakes. Australian native spices give it a fresh, lively taste.
Nutrition information: (relates to dry spice mix only).
Per 100g
Energy (kj)
 1258.67
Protein (g)
 10.67
Fat (g) Total
 14.33
Fat (g) Saturated
 1.33
Carbohydrate (g)
 39.67
Sugars (g)
 3.33
Sodium (mg)
 1011

SMOKED COD FISH CAKES
500g potatoes ( approx 3 medium) peeled and quartered.

1 tsp butter
400g smoked cod (approx 2 pieces)
1 tsp capers finely chopped
1 tbsp spring onion finely chopped
1 tbsp Fish Cake Spice Mix
1 tsp red chilli finely chopped(optional)
1 egg yolk
3 tbsp oil
1/2 cup raw polenta
Boil potatoes until tender, approx 12 minutes. Mash with butter. Meanwhile poach fish until it flakes easily. Drain, remove skin and any bones and flake fish into a bowl. Add onion, chilli(optional) and capers, stir in egg yolk and spice mix. Form into patties – makes 8 large or 10 medium patties. Place polenta in a shallow dish, roll fishcakes to coat. Heat oil in pan, add fish cakes and cook until crisp on both sides.
SKU:SKU55980.

Product Description

This tasty blend will enhance the flavour of fish.(SML PKT)
Contains: Coriander seed, sumac, fennel, mace, ginger, lemon myrtle, dill, parsley, Australian native pepperberry.
Description & Use:
This tasty blend will enhance the flavour of fish, whether pan-fried, grilled or made into fish cakes. Australian native spices give it a fresh, lively taste.
Nutrition information: (relates to dry spice mix only).
Per 100g
Energy (kj)
 1258.67
Protein (g)
 10.67
Fat (g) Total
 14.33
Fat (g) Saturated
 1.33
Carbohydrate (g)
 39.67
Sugars (g)
 3.33
Sodium (mg)
 1011

SMOKED COD FISH CAKES
500g potatoes ( approx 3 medium) peeled and quartered.

1 tsp butter
400g smoked cod (approx 2 pieces)
1 tsp capers finely chopped
1 tbsp spring onion finely chopped
1 tbsp Fish Cake Spice Mix
1 tsp red chilli finely chopped(optional)
1 egg yolk
3 tbsp oil
1/2 cup raw polenta
Boil potatoes until tender, approx 12 minutes. Mash with butter. Meanwhile poach fish until it flakes easily. Drain, remove skin and any bones and flake fish into a bowl. Add onion, chilli(optional) and capers, stir in egg yolk and spice mix. Form into patties – makes 8 large or 10 medium patties. Place polenta in a shallow dish, roll fishcakes to coat. Heat oil in pan, add fish cakes and cook until crisp on both sides.