The story …
Savoury fish cakes … deliciously easy and very comforting. A reminder of wonderful yesteryear memories of my late maternal gran. She made the best fish cakes, using simple ingredients and seasoned only with salt and pepper. These were fish cakes that tasted … well, like fish!
Fish cakes are so versatile. There are so many different ways to prepare and serve them. These spicy bites lean more towards a Thai-style fish cake because of some of the ingredients I’ve used. Crispy, with a delightful “little kick”. Perfect on these warm summer days.
Come on … join me … and savour the satisfying taste of home-made comfort food.
The recipe …
Cooks: 45 minutes Serves: 6 Level: Easy
Ingredients
- 500g hake fillets, steamed and flaked
- 1 large potato, boiled and roughly grated
- 125ml (½ cup) breadcrumbs, plus 60ml (¼ cup) extra for coating
- 1 large egg, whisked
- 1 small onion, finely diced
- 2 spring onions, finely sliced
- 1 green chilli, finely sliced (optional)
- 5ml (1 teaspoon) fresh ginger, crushed
- 80ml (⅓ cup) fresh coriander, finely chopped
- 5ml (1 teaspoon) green curry paste
- 5ml (1 teaspoon) fish sauce
- Salt and pepper
- 125ml (½ cup) cake flour
- 125ml (½ cup) cooking oil, for shallow frying
Method
- Mix all the ingredients in a large mixing bowl, except the extra breadcrumbs, cake flour and the cooking oil.
- Form small balls using your hands.
- Use about 15ml (1 tablespoon) of mixture per ball, making about 26 balls.
- Refrigerate for 30 minutes.
- Mix the flour and extra breadcrumbs on a plate.
- Roll the balls in this mixture and slightly flatten to form patties.
- Shake off any excess flour.
- Heat the oil in a large non-stick frying pan over medium heat.
- Shallow fry the fish cakes in batches until lightly browned and crispy.
- Remove with a metal slotted spoon and drain on a paper towel.
- Serve warm.
Garnish
- with coriander and lemon wedges
Serve
- with a sweet chilli chutney and salad of choice
Useful Tips
- Use skinless and deboned hake fillets.
- Steam the hake for 10 minutes and then allow it to drain in a colander. It’s important to drain off any excess liquid.
- Flake the fish with a fork if still hot, or simply use your hands to break it apart.
- When shaping the mixture into small balls, roll it between the palms of your hands, while passing from one hand to the other. It’s easier to shape the balls this way to prevent it from falling apart.
- Don’t be over-zealous when flattening the balls into patties. Work gently to prevent the patties from falling apart.
- While frying you only need to turn the patties once to avoid them falling apart.
- Cooking time does not include refrigeration time.
Bon appétit!
Author: Mauricia Jordaan
Photographer: Mauricia Jordaan
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