4 servings
Prep: 15 mins,
Cooking: 15 mins
A cousin of haddock, hoki and cod, hake is South Africa’s favourite fish. This deep-water species has delicious flaky white meat with few bones, and is a great sustainable choice in these little fish balls.
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Ingredients (19)
For the hake polpettes
600 g | MSC hake fillets |
1 | shallot |
3 sprigs | fresh dill |
3 sprigs | fresh parsley |
1 sprig | fresh mint |
150 g | mashed potato — at fridge temperature |
olive oil | |
salt and black pepper |
For the dill yoghurt
250 ml | Greek yoghurt |
3-4 sprigs | fresh dill |
1/2 | lemon — zested |
1 | garlic clove — peeled and finely grated |
For the pickled cucumbers
400 g | small cucumbers |
150 ml | water |
10 g | salt |
10 g | sugar |
250 ml | vinegar |
1 | bay leaf |
5 g | yellow mustard seeds |
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