INGREDIENTS
  • 1 tin of Ritebrand tuna
  • 1 onion, finely chopped
  • 1 egg
  • 4 white bread slices, crust removed
  • 1 packet Ritebrand minestrone soup
  • Ritebrand sunflower oil, for panfrying
  • 4 medium potatoes, cut into blocks
  • ½ cup Ritebrand UHT milk
  • 1 tbsp Ritebrand margarine salt & pepper

METHOD
  • Mince the tuna using a fork
  • Break the bread into pieces
  • Mix tuna, bread, egg, soup powder, salt and pepper together
  • Heat sunflower oil in pan and make tablespoon size fishcakes
  • Flatten slightly with a spatula
  • Fry fishcakes approximately 3-4 minutes on each side or until fully cooked
  • Place fishcakes on a paper towel to absorb excess oil
  • Boil potatoes in salted water until cooked
  • Pour off water and mash the potatoes
  • Add milk and margarine and mix through
  • Add salt and pepper to taste


INGREDIENTS
  • 4 cups Ritebrand frozen green beans
  • 4 cups Ritebrand frozen diced carrots
  • 1 onion, diced
  • 3 tbsp Ritebrand sunflower oil
  • 2 tbsp Ritebrand sugar
  • 1 tin Ritebrand corned meat, diced
  • 1 packet Ritebrand oxtail soup
  • 2 cups water
  • 1 cup Ritebrand cooked white rice


METHOD
  • Brown the onion in sunflower oil until light brown
  • Add corned meat and fry briefly
  • Add green beans, carrots, sugar and 1 cup water
  • Cook until vegetables are tender
  • Mix oxtail soup powder with 1 cup water and add to stew
  • Cook until most of the moisture is absorbed
  • Stir continuously
  • Season to taste and serve

INGREDIENTS
  • 500g stewing beef, cut into chunks
  • 1 medium onion, chopped
  • 2 big potatoes, peeled, cut into blocks
  • ¼ cup Ritebrand sunflower oil
  • 1 packet (7g) Ritebrand Spicy BBQ spice
  • 1 tin Ritebrand tomato puree
  • 1 tin of Ritebrand tomato & onion mix
  • 1 tbsp Ritebrand white sugar
  • 4 cups/1l water
  • salt & pepper to taste


METHOD
  • In a cooking pot, fry onion in sunflower oil until brown
  • Add beef and spice and fry until brown
  • Add tomato puree, tomato & onion mix, sugar and water
  • and simmer for 2 hours on medium heat
  • Add potatoes halfway through the cooking time
  • Stir continuously
  • Add salt and pepper to taste

INGREDIENTS
  • 2 cups Ritebrand frozen mixed vegtables, thawed
  • 3 tbsp Ritebrand sunflower oil for panfrying
  • 1 tbsp margarine, melted
  • 1 tsp Ritebrand sugar
  • ½ cup Ritebrand longlife milk
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 tin Ritebrand tuna
  • 1 tbsp Ritebrand mayonnaise
  • 1 cup of cake flour
  • salt & pepper to taste
TOPPING
  • Put the tuna in a bowl and remove the water or oil
  • Add mayonnaise and seasoning and
  • mix through evenly
  • Place on top of vegetable fritter
  • Ritebrand chutney
    (serving suggestion)

METHOD
  • Sieve cake flour, salt and baking powder together
  • Add the sugar and mix through
  • Mix in the egg, margarine and milk and mix with a whisk until smooth
  • Add the frozen vegetables and mix in evenly
  • Panfry on moderate heat for approximately 4 minutes on
  • each side or until fully cooked

INGREDIENTS
  • 1 tin Ritebrand viennas
  • 3 cups Ritebrand fusilli pasta, dried, cooked in salt water
  • 1cup Ritebrand frozen peas
  • 1 packet Ritebrand cream of
  • chicken soup
  • ½ cup Ritebrand chutney
  • ½ cup water

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METHOD
  • Mix soup powder with water
  • Slice viennas into circles
  • Add all ingredients together and mix through evenly
  • Bake in a preheated oven at 180˚C
    for 20 minutes
  • Serve hot