|4||potatoes — peeled and quartered|
|3||hake fillets — deboned and skinned|
|3 cloves||garlic — cloves|
|1 tsp||fresh ginger — grated|
|1 Tbs||peanut butter|
|3 drop||sesame oil|
|1||eggs — large|
|salt — to taste|
|pepper — to taste|
|2 Tbs||sesame seeds|
|olive oil — for frying|
|1/2 cup||soy sauce|
|1/2 cup||sweet chilli sauce|
|1/2||fresh chillies — finely chopped|
|1 drop||sesame oil|
Preheat the oven to 220°C.
Fill a medium-sized pan with cold, salted water, add the potatoes, bring to the boil and leave to cook until almost done (10–15 minutes). Drain well in a colander (excess water will affect the texture of the fish cakes) and leave them to steam dry for a few minutes.
Place the hake, lemon zest, garlic, spring onion, ginger, peanut butter, sesame oil and egg into the bowl of a food processor or blender with a generous sprinkling of salt and pepper. Pulse for 30 seconds. Add half the potatoes and pulse again. Finally, add the remaining potatoes and mash with a fork. This will give the fish cakes a firm texture (if the texture is too soft, add a little flour or some bread crumbs).
Roll the mixture into balls about 6cm in diameter, then flatten slightly.
Using your fingers, gently push sesame seeds into the top of each fish cake.
Pour about a centimetre of olive oil into a frying pan and switch the temperature to a medium-to-high heat.
Fry the fish cakes until golden-brown, then carefully flip them over and brown the other side (2–3 minutes per side). Once all the fish cakes have been fried, transfer them to an ovenproof dish and bake for 10–15 minutes until cooked through.
For the dipping sauce, mix together all the ingredients in a small bowl.
Reprinted with permission of Ashleigh Levin from her cookbook Home Cooked & Heart Warming, by Penguin Random House Publishers.