Flake the hake and gently mix with the mashed potato, mint, lime zest, chilli, egg, salt and pepper. Shape into small cakes, pat a little beetroot onto each and dust with seasoned flour. Pan-fry on both sides in the olive oil over a…
Peel and chop the potatoes and cook in a saucepan of boiling, salted water. Once the potatoes are fork tender, drain and return to the saucepan. Cover and allow to stand for 5 minutes. Mash the potatoes and set aside. Cook the hak…
Fancy some fish cakes but don’t have the time to make them from scratch? Woolies’ fish cakes fit the bill perfectly.
There is a distinct dividing line between those who love pickled fish and those who don't. Love it or hate, everyone will tuck into these fishy dishes come the Easter weekend.
Peel the potato and sweet potato and cut into chunks. Cook in boiling water until tender enough to mash – about 10 minutes. Drain well and mash to a smooth consistency. Set aside to cool. Combine 1 cup mash with the spring onion and ch…
Place the fish in a suitably sized pan and add just enough water to cover the hake. Bring to a simmer, then remove from the heat and leave to cool in the liquid. Drain. To make the fish cakes, separate the cooked hake into fairly large f…
We love a good fish cake, and Woolworths’ melting middle hake or salmon fish cakes are just what your shopping basket needs for a quick & easy weeknight dinner.
Serve a batch of Woolies’ fish cakes at your next party and they’ll be gone in seconds.
1. Salt the fish and chill overnight. Before using, rinse and dry well. Fry gently in 2 T olive oil until just cooked. Remove from the pan and gently soften the onion in the same pan, adding a little more oil if necessary. 2. Mix 1 T oli…
1. Salt the fish and allow to stand for 1 hour. Rinse off the salt and cut the fish into chunks. Pat dry well, then process in a food processor until very finely chopped. 2. Mix the fish with the egg, water, oil, parsley and onion. Add …