Garlic & Herb Hake with Savoury Lentil Rice & Coleslaw Salad

Garlic & Herb Hake with Savoury Lentil Rice & Coleslaw Salad Tried Tested

Yummy dinner tonight

4 Hake fillets skin and bones removed
150 ml flour, 1 sachet Knorr Garlic and Herb potato bake. In a bowl mix these 2 ingredients together
2 eggs lightly beaten in a separate bowl
Oil for frying
Heat oil in frying pan. Dip hake into the egg mixture then coat in the flour mixture. Dip once more in the egg and then the flour mix. Lightly fry the fish until golden brown, drain on paper towels. Serve with Woolies sauce tartar

Savory Lentil Rice
Cook 1 cup brown rice (or substitute with rice of your choice ) once cooked set aside.
1/2 chopped onion, 1/2 of each green, yellow and red pepper, 1 tsp minced garlic, 250 g sliced button mushrooms, 3 tbsp chopped chives., 1 medium can lentils drained, 2 tsp garlic pesto paste.
Sauté onion, garlic, peppers in 2 tbsp butter until tender. Add mushrooms and chives and cook until tender. Add lentils and chilli pesto. Add rice and stir through. Season with additional salt and black pepper according to taste. Garnish with chopped chives.

Coleslaw Salad
1 x pre packed coleslaw mix ( you can add red cabbage too )
150 ml mayonnaise, 2 tbsp white sugar, 2 tbsp lemon juice, 1/2 Knorr Chicken Stock Pot, 1 Tsp olive oil. Poppy seeds ( optional )
Heat olive oil in a saucepan add Knorr stock pot and stir until the stock has melted. Remove from heat add sugar and stir until melted. Cool 5 mins then stir in lemon juice. Combine the mayonnaise and stock liquid and whisk well until combined, throw over coleslaw and mix. Place in fridge to chill add sprinkle of poppy seeds when ready to serve.

Recipe sources : WhatsforDinner
Prepared, tried and tested by:  Gail Haselsteiner