Name: Fish Cakes
Prep time: 90 min
Cook time: 25 min
Total time: 115 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 2.00 kg hake fillet; 3.00 lemons; 30.00 ml fish spice; 5.00 bay leaves; 375.00 ml wine white; 250.00 ml stock fish or water; 3.00 eggs; 60.00 ml pesto; 60.00 g fresh coriander chopped; 60.00 g fresh parsley chopped; 1.00 fresh chillies deseeded and chopped; 1.00 onion finely chopped; 250.00 ml potato flour; 500.00 ml oil

Recipe Disclaimer

Tap for method

Ingredients (14)

2.00 kg	hake — fillet
3.00	lemons
30.00 ml	fish spice
5.00	bay leaves
375.00 ml	wine — white
250.00 ml	stock — fish or water
3.00	eggs
60.00 ml	pesto
60.00 g	fresh coriander — chopped
60.00 g	fresh parsley — chopped
1.00	fresh chillies — deseeded and chopped
1.00	onion — finely chopped
250.00 ml	potato flour
500.00 ml	oil

Tap for ingredients

Method:

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.