These Spicy Hake Fishcakes have been on my mind for a while now, don’t know why it took me this long to make them again. I remember my mum making these fishcakes when I was younger, mine is probably not exactly the same but close enough.
125 ml milk or water
500 gram hake deboned and skinless
1 200gram potato boiled and grated
6-8 green chilli finely chopped - depending on how spicy you want it. 2 is ample if you don't want the fishcakes to spicy
1 medium onion finely diced
1/4 cup coriander finely chopped
1/4 cup mint finely chopped
2 tspn ginger/garlic paste
1 large egg yolk
1 tspn salt
1 cup breadcrumbs
1 large egg
3 tbsp water
lemon for serving
olive oil for frying
Add the milk to a pan and place the fish in and cook on medium heat for 5 minutes. Turn of the heat and allow the fish to cook further in the hot pan. Boil the potato with the skin until soft and set aside.
Drain the milk and flake the fish. In a large bowl, grate the potato and add the fish.
Combine the green chilli, coriander, mint, onion and egg yolk with the fish and potato. Season with the salt and mix well.
In a separate bowl, beat the egg with 3 tablespoon water. Place the breadcrumbs in another bowl.
Divide the fish mixture into 12 to 14, depending on how big you want the fishcakes, round balls. Flatten them in your palm.
Dip the fishcake into the egg and then roll into the breadcrumbs. Heat some olive oil in a pan and cook them until golden brown and crunchy. Drizzle some lemon juice over.