|600 g||MSC hake fillets|
|3 sprigs||fresh dill|
|3 sprigs||fresh parsley|
|1 sprig||fresh mint|
|150 g||mashed potato — at fridge temperature|
|salt and black pepper|
|250 ml||Greek yoghurt|
|3-4 sprigs||fresh dill|
|1/2||lemon — zested|
|1||garlic clove — peeled and finely grated|
|400 g||small cucumbers|
|5 g||yellow mustard seeds|
To make the pickles, use a pin to prick each cucumber a few times. Heat the water, vinegar, sugar, salt, bay leaves and mustard seeds, not letting the mixture come to the boil. Pack the cucumbers tightly into a large, sterilized jar and pour over the brine, ensuring the cucumbers are completely covered. Tightly close the lid and leave the cucumbers to pickle for a week. Refrigerate after opening.
For the polpette, place the hake, shallot and herbs into a food processor and pulse until finely chopped. In a bowl, combine the hake mixture with the cold mashed potato, egg and flour. Season the mixture with salt and pepper to taste. Use a spoon to shape the mixture into small balls, arranging them on a lined baking sheet. Refrigerate the polpette for an hour to firm up.
Pour about 1cm of olive oil into a heavy-bottomed frying pan and carefully lower each polpette into the oil. Fry the polpette over medium heat until brown on all sides, usually 5-8 minutes.
To make the dill yoghurt, combine the chopped dill, lemon zest and grated garlic with the Greek yoghurt. Finely chop two pickles and add them to the yoghurt, along with a 10ml of the pickling brine. Season with salt to taste and serve alongside the polpette.
Recipe by: Georgia East, South African cook, food stylist, cookbook author and founder of East Afternoon. Georgia is quite the seafood enthusiast. Photo credit: David Loftus