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Hake Fish Cakes

Louise Groenewald, one of our subscribers sent in her favourite traditional fish cake recipe. We tried it and found it very good. Janet and I especially liked the idea of poaching the fish slowly in a little milk.
Hake Fish Cakes
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You Will Need:

To serve
  • 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
  • Ina Paarman’s Sweet Chilli Chutney

Method:

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.

Hake Fish Cakes

Louise Groenewald, one of our subscribers sent in her favourite traditional fish cake recipe. We tried it and found it very good. Janet and I especially liked the idea of poaching the fish slowly in a little milk.
Hake Fish Cakes

You Will Need:

To serve
  • 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
  • Ina Paarman’s Sweet Chilli Chutney

Method:

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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