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Hake Fish Cakes
January 9, 2017
Category
First Posts
By poaching the fish slowly in a little milk adds to the flavour of this easy dish.
Prep Time
30 minutes
Cook Time
30 minutes
Ingredients
- ½ cup (125 ml) fresh full cream milk
- 1 kg Hake (stock fish) filleted and defrosted if frozen
- Ina Paarman's Seasoned Sea Salt
- 3 large potatoes, peeled and cut into cubes to speed up cooking
- 2 T (30 ml) butter
- 1 T (15 ml) Ina Paarman's Potato Spice
- 1 large onion grated or very finely chopped
- 2 T (30 ml) parsley, finely chopped
- 1 t (5 ml) fresh lemon thyme, finely chopped (optional)
- 1 clove garlic, crushed
- 2 t (10 ml) fresh lemon juice
- 2 t (10 ml) baking powder
- 1 extra large egg, lightly beaten
- flour for dipping fish cakes
- oil for shallow pan frying
- To serve
- Ina Paarman's Sweet Chilli Chutney
Instructions
- Pour the milk into a frying pan. Add the fish, skin side down and season well with Seasoned Sea Salt. Cover with a lid and poach gently for 5 minutes only. Switch off the heat, keep fish covered with the lid and leave to stand for 15 minutes to complete the cooking with the retained heat in the pan.
- In the meantime cook the potatoes, drain and mash with butter and Potato Spice. Add the onion, parsley, thyme, garlic and lemon juice.
- Flake the fish and add to the mash together with the baking powder and beaten egg. Shape fish cakes (smallish ones are easier to handle). We used a level ¼ cup of mixture at a time. The mixture is quite soft. Roll into balls and re-roll in flour. Flatten to form patties. If time permits leave them in the freezer, on a baking sheet, for ± 30 minutes to firm. Shallow fry in ½ cm deep oil (about 3 minutes on each side) turning only once, using a spatula and a fork, Cook until golden brown.
- Drain on brown or kitchen paper.
- Serve warm with our Sweet Chilli Chutney.
- Also delicious served at room temperature with a salad the next day.
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