Makes 8 – 10 fish cakes
Prep time: 30 minutes
Cooking time 25 minutes
250 g Hake frozen fish fillets
250g frozen smoked Haddock steaks
3 medium Potatoes, boiled and mashed
2 onions or 3 spring onions, finely chopped
1 clove Garlic, diced
1 Tbsp (15 ml) Chopped fresh parsley
1 Tbsp (15 ml) Cajun spice
1 Tbsp (15 ml) Lemon pepper spice
1Tbsp (15 ml) Grated lemon zest
2 Tbsp (30 ml) Lemon juice
2 Tbsp (30 ml) Sweet chilli sauce
2 Eggs, whisked
2 Tbsp flour, for coating
Dry breadcrumbs, for coating, I use Panko
Lemon wedges, to serve
Fresh chopped parsley, to serve
Vegetable oil for frying
Poach the fish fillets until cooked about 8 – 10 minutes. Remove from the heat, drain and allow to cool until you can handle them, flake the fish discarding any bones or skin. Combine with the mashed potatoes, sweet chilli sauce, onions or spring onions, garlic, parsley, spices and lemon zest.
Shape into round balls and flatten slightly.
Dip & coat each fish cake with a little flour then dip into the beaten egg and then coat with the breadcrumbs.
Heat the oil in a frying pan and fry the fish cakes in a pan until golden brown on both sides. Alternatively lightly brush the fish cakes with oil on both sides and bake in a preheated oven at 200°C for 8 minutes on each side until golden brown and cooked through.
Drain on paper towel and serve sprinkled with fresh parsley and a lemon wedge.
100g fresh flat-leaf parsley
1 teaspoon Dijon mustard
50ml cold water
50ml sunflower oil
To make the parsley sauce. Place all the ingredients in a clean blender and blend until smooth and combined. Be careful not to over-blend the mixture as the heat generated from blending will turn the purée yellow. Season to taste with salt and pepper, then cover and refrigerate until needed (the sauce can be served chilled or at room temperature).