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Fish recipes

Hake fish cakes

10–15 minutes

Hake fish cakes

By Phillippa Cheifitz

Serves 4 to 6

Difficulty Easy

Prep Time 30 minutes, plus overnight standing time

Cooking Time 10–15 minutes

Ingredients

500 g hake, skinned and filleted
sea salt and freshly ground black pepper, to taste
1 free-range egg
3 T water
1 T oil
15–20 g parsley, finely chopped
1 medium onion, finely chopped
sunflower oil, for frying
tomatoes, sliced into slim wedges, seasoned and moistened with red vinegar, for serving
onion, thinly sliced and crisply fried, for serving

For the coating:

2 free-range eggs, beaten
70 g flour

Method

1. Salt the fish and allow to stand for 1 hour. Rinse off the salt and cut the fish into chunks. Pat dry well, then process in a food processor until very finely chopped.

2. Mix the fish with the egg, water, oil, parsley and onion. Add ½ t salt and pepper to taste. Chill overnight.

3. Shape the mixture into 12–14 fish cakes. Dip into the beaten egg, then into the flour. Shallow-fry in medium-hot oil for 4 minutes on each side, or until browned and cooked through.

Cook's note: Fresh hake, freshly minced, makes great fish cakes. For best results, prep the night before.

Find more hake fish recipes here.

Photograph: Toby Murphy
Production: Brita Du Plessis
Food Assistant: Thandiwe Mamacos

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Ingredients

Method