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Yield:Description
Delicious flavours combine too create a Thai-inspired fishcake meal.
Ingredients
- 6 portions hake fillets (skin removed)
- 1 large potato, boiled and mashed
- zest of 1 lemon
- 100ml fresh coriander, chopped
- 100ml fresh parsley, chopped
- 3 garlic cloves, crushed
- 6 spring onions, chopped (white part only)
- 6 fresh chives, chopped
- 50ml flour
- 1 tbsp butter
- 2 eggs, beaten slightly
- salt and freshly ground black pepper
- 1/2 cup breadcrumbs (use homemade / bought breadcrumbs)
- 1 cup oil for frying
- Lemon and Tartar sauce to serve
Instructions
- Pre-heat oven to 200ºC, place the fish on a baking tray, drizzle with olive oil, fresh lemon juice, 1 crushed garlic clove, salt and pepper. Cook the fish for 25 minutes.
- Flake the fish in a bowl and then add the potato, zest, coriander, parsley, garlic, spring onions, chives, flour, butter and eggs and mix together well. Add salt and black pepper.
- Shape the mixture into golf ball-sized portions and then roll them in the breadcrumbs to coat the surface evenly.
- Place the fish cakes on a plate and refrigerate for 20-30 minutes to cool them down. This will help to retain their shape during frying.
- Heat the oil in a small pot and bring to the boil. Add the balls and fry until golden brown. You may have to do this in a few batches.
- Drain on a paper towel and serve with lemon wedges and Tartar sauce.