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Battered Hoki

  • 140 g Hoki fillets 10 x

Mash

Mixed Veg

  • Brussel sprouts, quartered 700 g
  • Zucchini, diced 300 g
  • Kale, chopped 300 g
  • Butter 50 g
  • Oil 20 ml

To serve

  1. Battered Hoki

    • Batter the hoki fillets and deep fry until golden brown.
  2. Mash

    • In a pot, bring water and salt to a boil. Once boiling, remove from heat and add in milk and KNORR Potato Flakes GF.
    • Whisk until combined. Let it sit for 2 minutes, then whisk again.
  3. Mixed Veg

    • In a pan, heat oil and butter. Sauté brussel sprouts, zucchini and kale until just coloured or softened. Season to taste.
  4. To serve

    • Assemble battered hoki, mash and mixed veg on a plate. Serve with a lemon wedge, dill and side of HELLMANN’S Real Aioli.

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