HOMEMADE FISH CAKES
HOMEMADE FISH CAKES
SHORT DESCRIPTION
Great for dinner or lunch (or even topped with a poached egg for breakfast), these flavourful fish cakes combine tender Cape Hake with smoky Cape Haddock and fluffy mashed potato.
Makes 8 fish cakes
INGREDIENTS
3 x I&J Deep Water Hake Prime Steaks
2 x I&J Haddock Medallions
2 tsp (10 ml) chopped chives
2 tsp (10 ml) chopped fresh parsley
½ tsp (2.5 ml) grated lemon zest
350 g potatoes, cooked and mashed
2 large eggs, beaten
½ cup (125 ml) fresh breadcrumbs
Oil, for frying
METHOD
1.
Microwave the frozen I&J Deep Water Hake Steaks and the I&J Haddock Medallions until cooked.
Microwave the frozen I&J Deep Water Hake Steaks and the I&J Haddock Medallions until cooked.
2.
Drain the excess liquid from the fish and lightly flake into chunks.
Drain the excess liquid from the fish and lightly flake into chunks.
3.
Mix the herbs and lemon zest into the cooked and mashed potato and season to taste. Gently mix in the chunks of fish.
Mix the herbs and lemon zest into the cooked and mashed potato and season to taste. Gently mix in the chunks of fish.
4.
Form the fish mixture into 8 equal-sized cakes (palm-sized). Dip them into the egg, then gently into breadcrumbs.
Form the fish mixture into 8 equal-sized cakes (palm-sized). Dip them into the egg, then gently into breadcrumbs.
5.
Refrigerate for 30 minutes before cooking.
Refrigerate for 30 minutes before cooking.
6.
Heat oil in a medium-sized frying pan and shallow fry the fish cakes for 2 minutes on each side until they are crisp and golden. Bake in a pre-heated oven at 180°C for a further 10 minutes.
Heat oil in a medium-sized frying pan and shallow fry the fish cakes for 2 minutes on each side until they are crisp and golden. Bake in a pre-heated oven at 180°C for a further 10 minutes.
7.
Serve with greens, fresh lime or lemon slices and mayonnaise.
Serve with greens, fresh lime or lemon slices and mayonnaise.
SHORT DESCRIPTION
Great for dinner or lunch (or even topped with a poached egg for breakfast), these flavourful fish cakes combine tender Cape Hake with smoky Cape Haddock and fluffy mashed potato.
INGREDIENTS
3 x I&J Deep Water Hake Prime Steaks
2 x I&J Haddock Medallions
2 tsp (10 ml) chopped chives
2 tsp (10 ml) chopped fresh parsley
½ tsp (2.5 ml) grated lemon zest
350 g potatoes, cooked and mashed
2 large eggs, beaten
½ cup (125 ml) fresh breadcrumbs
Oil, for frying
