Ingredients

Method

• 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

Ingredients

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