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  • 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

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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Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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