Hake Fish Cakes
These can be frozen before frying so you can make double the amount and freeze half
Makes enough for: 8 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