Ingredients
Method
- 2 potatoes, peeled
- 450 g frozen hake medallions, thawed
- 5 baby marrows, grated
- 2 rounds plain feta, crumbled
- 10 g fresh dill, finely chopped
- 2 spring onions, finely chopped
- sea salt and freshly ground black pepper, to taste
- 1 free-range egg, beaten
- oil, for frying For coating:
- 2 free-range eggs
- 150 g flour For the garlic mayo, mix:
- 1 cup tangy mayonnaise
- 2 cloves garlic, grated
- 1 lemon, zested and juiced
Method
Ingredients
1. Boil the potatoes in salted water until soft, then drain well and mash.
2. Pat the hake dry with kitchen paper, then flake using a fork. Mix all the ingredients and season well.
3. Shape into 12 patties, then dip into the egg and flour. Shallow fry in medium-hot oil for 4 minutes on each side, or until golden brown and cooked through.
4. Serve the fish cakes with a salad of iceberg lettuce, avocado, apple and cucumber and garlic mayo.
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