Make these simple Hake Fish Cakes for dinner – kids will love them
1/2 cup (125 ml) 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) finely chopped parsley
1 t (5 ml) finely chopped fresh lemon thyme (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
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 20 minutes to complete the cooking.
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 1/4 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 Sweet Chilli Chutney.
Delicious served at room temperature with a salad the next day.
By: Ina Paarman