Hake fish cakes

Hake fish cakes

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  • 4 to 6
  • Easy
  • Dairy free
  • 30 minutes, plus overnight standing time
  • 10–15 minutes
  • Woolworths Villiera Chenin Blanc

Shakes things up on fish supper night, by making these easy hake fish cakes. For the best results use fresh hake rather than frozen.


  • 500 g hake, skinned and filleted
  • sea salt and freshly ground black pepper, to taste
  • 1 free-range egg
  • 3 T water
  • 1 T oil
  • 15–20 g parsley, finely chopped
  • 1 medium onion, finely chopped
  • sunflower oil, for frying
  • tomatoes, sliced into slim wedges, seasoned and moistened with red vinegar, for serving
  • onion, thinly sliced and crisply fried, for serving
  • For the coating:
  • 2 free-range eggs, beaten
  • 70 g flour

Cooking Instructions

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 ½ t salt and pepper to taste. Chill overnight.

3. Shape the mixture into 12–14 fish cakes. Dip into the beaten egg, then into the flour. Shallow-fry in medium-hot oil for 4 minutes on each side, or until browned and cooked through.

Cook's note: Fresh hake, freshly minced, makes great fish cakes. For best results, prep the night before.

Find more hake fish recipes here.

Photograph: Toby Murphy
Production: Brita Du Plessis
Food Assistant: Thandiwe Mamacos


Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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