fishcakes

Hake fishcakes

Recipe from: 24 October
Preparation time: 20 min
Cooking time: 10 min
 
Use up any leftover fish for this recipe. A family dinner in minutes.
 
 
 

Ingredients

 
  • 500
    g
    hake fillets (skinless and deboned)
  • 2
    shallots - finely chopped
  • 4
    spring onions - chopped
  • 8
    baby potatoes peeled and boiled until soft
  • 1
    egg - beaten
  • 2
    Tbs
    flour
  • 5
    ml
    salt
  • 5
    ml
    Lemon juice
  • olive oil for frying
  • 20
    ml
    chopped fennel or dill for garnish
Servings: Change Serving
 
 

Method

 
Break up the hake fillets with a fork and squeeze out most of the water. Place it in a mixing bowl. 

Add the cooked baby potatoes to the fish and mash together. Add the rest of the ingredients and mix through.

Heat your non stick pan and add a little olive oil.

Form small balls (about the size of golf ball) with your hands and flatten.

Fry a few at a time in until golden brown on both sides. Serve with a hearty Salad.

Reprinted with permission of  Daily Dose of Fresh. To see more recipes, click here.

 

Read more on: fish/seafood  |  recipe  |  shallow-fry
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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