- 400 g potatoes
- 640 g hake fillets, skin and bones removed
- 1 red onion, finely chopped
- 4 T parsley, roughly chopped
- 100 g Cheddar cheese, grated
- Salt, to taste
- 240 g flour
- 4 free-range eggs, beaten
- 2 x 150 g Woolworths toasted breadcrumbs tubs
- Canola oil, for frying
- Lemon juice, for serving
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 hake in a steamer for 10 minutes, or until the flesh turns opaque and is cooked through.
Flake the fish into the mash, then add the red onion, parsley, cheese and salt. Fold to combine.
Shape the mixture into 10 equal-sized fish cakes.
Dust each fish cake in the flour and shake off any excess. Dip into the egg, making sure the fish cakes are well covered, then roll in the breadcrumbs.
Heat the oil in a pan over a medium heat, then fry the fish cakes for 3 minutes on each side, or until golden and crisp. Drain on kitchen paper.
Drizzle with lemon juice and sprinkle with more salt, if necessary, before serving.
Cook’s note: Make a satay dipping sauce for the fish cakes by mixing peanut butter, coconut cream and soya sauce, or a Marie Rose sauce by stirring mayonnaise into tomato sauce. Make a simple tartar sauce by mixing chopped gherkins with mayonnaise, or try a sweet chilli sauce.