Fish Cakes

Recipe from: 9/1/2005 12:00:00 AM

Ingredients 14
Servings 6
Time 90

Ingredients

  • 2
    kg
    fillets of hake or any firm-fleshed white fish
  • 3
    lemons
  • 30
    ml
    fish spice mixture
  • 5
    bay leaves
  • 375
    ml
    white wine
  • 250
    ml
    fish stock or water
  • 3
    eggs
  • 60
    ml
    Thai pesto
  • 60
    g
    fresh coriander, chopped
  • 60
    g
    fresh parsley, chopped
  • 1
    chilli, seeded and chopped (optional)
  • 1
    large onion, finely chopped
  • 250
    ml
    potato flour
  • 500
    ml
    oil
 

Method

25
 
Preheat the oven to 180 °C. Place the fish fillets in a rectangular ovenproof dish, squeeze the lemon juice over the fish and place the squeezed lemon skins on top of the fish. Sprinkle with the fish spices and add the bay leaves. Pour the wine and stock or water over the fish, cover with foil and bake in the oven for 20 minutes or until the fish is soft.

Re- move the fish from the liquid and flake it. Add the eggs, Thai pesto, coriander, parsley, chilli, onion and potato flour to the flaked fish. Mix all the ingredients and leave the mixture in the fridge for 1 hour.

Remove from the fridge and shape into cakes if preferred. Heat the oil and fry the fish cakes on both sides until golden brown and firm (or simply drop spoonfuls into the heated oil). Serve with mashed potato and sweet chilli sauce. Serves 6 as a main course and about 15 as a snack.

 

Read more on: fish/seafood  |  bake
 

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