A while back I showed you how quick and easy it is to make fishcakes using tinned mackerel.
This time I bring you something similar but made with fresh hake. It’s a breeze to prepare provided you have stale bread in your freezer, some fresh fish and a few other key ingredients.
You can serve these as a starter on a bed of salad leaves or as a main meal with some delicious side dishes. It’s delicious when accompanied by a chilli and tomato chutney and rice.
However I often keep it very simple even as a main meal and served the fishcakes as a light supper with green salad oven-roasted potato wedges at the side. A great and wallet-friendly meal as we head into spring.
Here’s all you need to get these fishcakes made. You can check out the method in pictures below the recipe.
- 300g fresh hake fillet
- 4 slices of stale bread
- 1 small onion, finely diced
- 1 egg
- 2 tablespoons of lemon juice
- Salt and pepper to taste
- 1 teaspoon cumin
- 2 teaspoons coriander
- 1 teaspoon chilli flakes
- 1 clove garlic, crushed
- Zest of whole lemon
- Chopped fresh coriander
- Steam hake until just about cooked. Allow to cool before flaking fish. Remove any bones that may still be in the fillet.
- Soak stale bread in water until it softens. Squeeze out excess water and add this to your mixing bowl.
- Into the soaked and squeezed bread, stir in the onion, seasoning, spices, fresh coriander lemon juice and zest, and egg. Mix thoroughly so that all the flavourings are evenly distributed.
- Gently stir in the pieces of steamed and flaked hake. This way you get chunks of fish when you take a bit of your fishcake.
- Shape into fishcakes and fry in shallow oil until crispy on the outside and soft inside.
- Serve with salad and potato wedges.
Like fishcakes? Let me know your favourite ways of eating them in the comments section below.