Fish cakes with tomato and onion salad

Recipe from: 4/1/2002 12:00:00 AM
Ingredients 14
Servings 1
Minutes 40 minutes


Serving Change
  • 1,5 kg hake
  • 1
    large tomato, grated
  • 1
    onion, grated
  • 4
    slices bread
  • 2
    large eggs
  • 5
    ground nutmeg
  • 30
    fresh parsley, chopped
  • sunflower oil, for frying
  • Salad
  • 2
    tomatoes, finely chopped
  • 1
    onion, finely chopped
  • 2
    chillies, finely chopped
  • 30
  • 5


40 minutes

Clean the fish and remove the bones and skin.
Cover the fish with water and simmer gently for 10 to 15 minutes until cooked through.
Drain well.
Mix the fish with the tomato and onion.
Add a little water to the bread and allow it to soak.
Squeeze the water out, but make sure the bread is still moist.
Add to the fish mixture, along with the eggs, nutmeg and parsley.
Season to taste with salt and freshly ground black pepper.
Mix together well and shape into cakes.
Heat a little oil in a frying an and fry the fish cakes until golden on both sides.
Serve hot or cold with tomato-and onion salad.
To make the salad, mix all the ingredients together.


Read more on: fish/seafood  |  shallow-fry


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.