What to do with Hake?
My husband is a Salmon kinda guy and I’m Hake kinda girl. I love fish cakes but the problem with most recipes is the high carbohydrate content with all the added flour and breadcrumbs.
I’ve adjusted the recipe accordingly and it was still pretty darn good, the mere thought of having a healthy fish cake was enough to make me smile.
Because I’ve used my carbohydrate portion for the fish cakes I only had salad with the fish cakes for supper. The left over Fish cakes was great for lunch the next day.
I’ve served the fish cakes with a sprinkling of Chopped up Fennel fond, what a taste sensassion!
Yields +- 15 Fish cakes
500 g hake fillets (skinless and deboned) completely thawed.
2 shallots finely chopped
4 sprigs of spring onion chopped
8 baby potatoes peeled and boiled until soft
1 whole egg mixed
2 tbs flour
5 ml salt
5 ml Lemon juice
Olive oil for frying
20 ml Chopped fennel fond / Dill
Use a non-stick pan for these fish cakes.
Break up the hake fillets with a fork and sqeese out most of the water out, add to your mixing bowl. Add the cooked baby potatoes with the fish and mash together. Add the rest of the ingredients to the fish and the potato mixture and mix through.
Heat your non stick pan and add a little olive oil. Form small balls (about the size of Golf ball) with your hands and flatten.
Fry a few at a time in until golden brown on both sides.
Serve with a hearty Salad.
What is Fennel fonds? It is the top leaves of the fennel plant that have a distinct liquirice taste. You can also use Dill instead of Fennel with any fish dish.