Packed full of fresh coriander, flat leaf parsley, and a little bit of chives and lemon zest, these hake fish cakes will make for a perfectly simple meal any day of the week.
Skip ahead to the recipe for Hake Fish Cakes
Hake fishing in South Africa
Merluccius capensis is one of our greatest exports, and you can expect to find this hake species in countries such as Portugal and Spain. Hake fishing plays a vital role in the economy of the Western Cape. Covering 50% of all our fishing, this sector employs approximately 30 thousand people. It is hard to fathom that so many people are needed to bring a staple ingredient to our tables. But, 150 thousand tons of hake is fished annually off our shores. Most of the fishing is done with trawlers, and it is done in a highly sustainable manner. The total allowable catch is calculated using scientific methods, to ensure there will always be fresh fish to eat . The by-catch is also highly regulated, so that the industry does not wipe out other species of fish while trawling for hake.
Making my hake fish cakes
Twenty five years ago, when we moved to Gordons Bay, fish was cheap. Over the years, I have watched the prices go up, and up. When fish is cheap, you can be assured it is by-catch, and that it was caught in abundance. So, I was pleasantly surprised to find whole baby hake in the freezer at my local supermarket at a reasonable price. I don’t normally buy frozen fish, but this was ideal for the fish cakes. I steamed the fish so it would not be overcooked. And I steamed a potato to used as a binder at the same time. To this I added spring onions and garlic which had been cooked until soft, and a good amount of fresh herbs. A few other ingredients resulted in a really amazing and simple meal.
Take a look at this inspiring recipe for ♥ Hake Fish Cakes ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Hake Fish Cakes
Ingredients
- 800 g baby hake, head off and gutted weight
- 1 medium potato
- 15 mls olive oil, plus extra for frying
- 4 spring onions, finely sliced
- 2 cloves garlic, peeled and finely chopped
- 30 g flour
- 10 g fresh coriander, finely chopped
- 10 g flat leaf parsley, finely chopped
- 10 g soft butter
- 2 egss, lightly beaten
- 2 g chives, finely sliced
- 1 lemon, zest finely chopped and then cut into quarters
- salt and freshly ground black pepper to season
- 120 g fresh breadcrumbs
Method
- Place a steamer basket over boiling water and place the fish and potato into the steamer basket
- Cover with a lid and steam until the fish begins to flake
- Remove the fish from the steamer basket, leaving the potato in until it is cooked through
- When the fish has cooled down, flake the flesh off the bones and place into a large mixing bowl
- Once the potato is cooked, remove from the steamer and place into a small bowl and mash
- Add this to the fish
- Place the olive oil into a large frying pan and heat over a medium temperature
- Add the spring onions and garlic, and sauté until soft
- Add this to the fish, together with the flour, coriander, parsley, butter, eggs, chives and lemon zest
- Season generously, then bring the mixture together using your hands
- Shape the mixture into 8 x 100g balls and then flatten them slightly with your hands
- Coat the fish cakes with the breadcrumbs and once done, add enough oil to just coat the bottom of your frying pan
- Fry the fish cakes on both sides, until the breadcrumbs are golden brown and the fish cakes are warmed through
- Remove the fish cakes from the frying pan, drain if necessary, and serve with the lemon quarters
See the links below for blog posts I published on March 26:
- 2024: Hot Cross Bun Cake
- 2023: Private Beijing
- 2022: Make Your Kitchen Look As Good As Your Food
- 2021: Buttermilk Flatbreads
- 2018: Apple, Vanilla And Cinnamon Iced Tea
- 2017: Woman of G-d
- 2015: Kadhai Sauce
- 2014: Market On The Wharf
- 2013: Onion Marmalade
- 2012: Croissants
You have made me do some reading – had heard of hake, did not know whether I had eaten it or whether it was sold here – so have been doing homework and enjoyed it! Wow, it is quite an industry for you . . . we import about 60% on our market from South Africa . . . and there is also some caught off New Zealand. Have to find out some more. I LOVE fish cakes or patties or whatevr one calls them – was very used to them back in the Baltics, made from cod I presume. Very much like all the herbs you have used and your steaming . . . great idea with other similar fish also I daresay . . .
I did not know that we sent so much hake to Australia! And yes, cod is a great substitute if in Europe for making these 🙂
Look very good.
Thanks you so much for saying that 🙂
I did love the flavor of fish before going vegan. These sound fantastic; I’m tempted to try substituting chopped hearts of palm…
Please let me know if you do 🙂
Can’t remember when I last time had some hake. These fish cake sound and look so fresh, healthful and delicious.
Thank you! Do you eat any fish?
They look flavorful and delicious.
thank you Pam 🙂
Such a lovely dish, Tandy! These hake fish cakes sound fresh, herby, and so comforting.
Thank you so much!
oh i do love a fish cake! I usually make mine with salmon, but barramundi or other fish are great. Wow that is a lot of fish each year from your ocean.
sherry
I would love to make salmon fish cakes, but it is imported to South Africa and so expensive 🙂
A fabulous recipe!
Thank you Mimi 🙂
I love fish cakes and usually make them with leftover fish, mostly salmon since it is reasonably priced in BC. Yesterday I bought cod for Thai fish curry and it was more expensive than salmon, so frozen fish seems like a better option sometimes.
Wow, I would not have thought Cod would be more expensive than Salmon. Where is it fished?
Don’t know. Usually it comes from California and BC itself.
Tandy, you fish cakes are incredible and flavorful! So glad you found some at your market. Here also in the US fish has become expensive. Fresh produce have been going up and up and I think it is not about to stop any time soon… Wishing you a lovely weekend, ~Nessa
Do you import a lot of fish where you live?
Hi Tandy, I am not very fond of fish but I do like hake. This is a nice recipe. I like fish cakes but only homemade ones.
I also prefer home made so I know what has gone into them 🙂
Good idea to steam the fish first, which ensures it will be cooked through. I love the flavor of our local hake, but don’t see it anymore.
I will look out for it when we are in Zeeland later this year 🙂