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–+ servings
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5 from 3 votes

Spicy Hake Fishcakes

These fishcakes are so simple to make and they taste amazing
Course: APPETISERS, MAIN COURSES, SIDE DISHES
Cuisine: Indian
Keyword: easy recipes, hake fishcakes, spicy hake fishcakes
Servings: 14

Ingredients

  • 500 gram hake deboned and skinless
  • 1/2 cup milk
  • 2 medium potatoes boiled and grated
  • 4 green chilli finely chopped
  • 4 red chillies
  • 1 medium onion finely diced and liquid squeezed out
  • 1/2 cup coriander finely chopped
  • 1/4 cup mint finely chopped
  • 2 teaspoon ginger/garlic paste
  • 1 large egg yolk
  • 1 teaspoon salt
  • 3 tablespoon breadcrumbs
  • lemon for serving
  • 1 cup vegetable oil for frying

Instructions

  • 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, using two forks. In a large bowl, grate the potato and add the fish.
  • Combine the chilli, coriander, mint, onion,breadcrumbs, ginger garlic paste, salt, pepper and egg yolk with the fish and potato. Season with the salt and mix well.
  • Divide the fish mixture into 12 to 14 portions, depending on how big you want the fishcakes, round balls. Flatten them in your palm.
  • Roll the fishcake into the flour and dust off the excess. Heat the oil in a pan and cook them until golden brown and crunchy. Drizzle some lemon juice over and serve.

Notes

  1. You can add chilies according to your preference. I personally love a little extra chilli. 
  2. My mum also used bread soaked in milk in the recipe, instead of the potatoes. I would think about 2 slices of bread should be a good substitute. After it's soaked you will need to squeeze out any excess milk