Ingredients

Method

• 1 hake fillet
• 1 T olive oil
• sea salt and freshly ground black pepper, to taste
• 3 Woolworths Kara orange sweet potatoes, boiled and grated
• 100 g kale, blanched and squeezed of excess water
• 50 g spinach, blanched and squeezed of excess water
• 20 g parsley, roughly chopped
• 20 g dill, roughly chopped
• 10 g chives, finely chopped
• 1 x 180 g jar Woolworths Albacore white tuna fillets in olive oil, drained and flaked oil, for shallow frying
• crispy capers, for serving
• lemon wedges, for serving
For the tartare sauce, mix:
• 2 T mayonnaise
• 4 gherkins, roughly chopped
• 1⁄2 red onio, roughly chopped
• 1 lemon, zested and juiced
• 10 g dill, roughly chopped
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Preheat the oven to 180°C. Place the hake on a piece of greaseproof paper on a sheet of tin foil. Drizzle with olive oil and season. Seal the parcel and roast for 10–15 minutes.

2. Remove from the oven and allow the hake to cool slightly, then flake into large chunks. Combine the hake with the sweet potatoes, kale, spinach, parsley, dill, chives and tuna and season to taste.

3. Shape into 10 palm-sized patties and fry in the oil over a medium heat until golden brown. Place on a baking tray and finish off in the oven for 10 minutes. Serve the warm fish hash browns with the tartare sauce, capers and lemon wedges.

Find more fish recipes here. 

Photographs: Jan Ras
Production: Bianca Strydom
Food Assistants: Nadia Meyer