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Fish cakes with tomato and onion salad

Recipe from: 4/1/2002 12:00:00 AM
Ingredients 14
Servings 6
Time 40 minutes


  • 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


35 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

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