Fish cakes
Easy and nothing special about fish cakes, but it remains a quick midweek solution that the entire family will enjoy. I always try to use fresh hake or other fish, but if you don’t have, use frozen. Add any spices or herbs, (I love using mint) to create your own flavour.
Makes about 18 cakes
800 g fresh hake fillets or any other fish
125 ml (½ cup) milk
60 ml (¼ cup) water
7 medium potatoes, peeled and cut into quarters
60 g butter or margarine
60 ml (¼ cup) chopped fresh parsley or 20 ml (4 t) dried
salt and freshly ground black pepper to taste
1 extra-large egg, lightly beaten
250 ml (1 cup) cake wheat flour
2 extra-large eggs for crumbing
about 250 ml (1 cup) dried breadcrumbs
cooking oil for shallow-frying
1. Combine milk and water in a large, heavy-based saucepan. Add fish and poach for a few minutes until cooked. Drain and let cool slightly.
2. Boil potatoes in salted water until tender. Drain, add butter and mash until creamy and fluffy. Add parsley, seasoning and egg. Mix well.
3. Flake the fish fillets and add to the potato mash. Roll mixture into medium-size balls and flatten slightly.
4. Coat the cakes in flour. Dip in beaten egg mixture and then in breadcrumbs. Place onto a baking tray and refrigerate for about 30 minutes to allow crumbs to set.
5. Heat oil in a large, heavy-based frying pan. Gently fry in the hot oil until golden brown on both sides. Drain on paper towel. Serve with tartar sauce or tomato sauce.
Quick tartare sauce
Mix 200 ml (¾ cup) mayonnaise with 1 egg, boiled and chopped, 15 ml (1 Tbsp) chopped fresh parsley and ½ small chopped onion.