- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 20 minutes
- Effort: easy
For the winter coleslaw
- ½ small red cabbage, finely sliced
- 3 carrots, grated
- ¼ celeriac, grated
- 2-3 thick stalks swiss chard, finely sliced
- 1 tbsp chopped leaves celeriac, celery or flat-leaf parsley
- 80-100 g Greek yogurt
- 1 tsp dijon mustard
- 1 lemon, finely grated zest, plus juice of ½
For the fishcakes
- 400 g hake fillets
- 1 bay leaf
- 400 g mashed potato
- about 250 ml olive oil
- 1 red pepper, seeds removed, finely chopped
- 3 spring onions, finely chopped
- ½ lemons, juice only
- 1 egg yolk, optional
- seasoned plain flour, for dusting
1. For the winter coleslaw: mix all the ingredients together in a bowl and season with salt and pepper. Set aside.
2. For the fish cakes: put the fish in a wide pan, cover with water and add the bay leaf and a pinch of salt. Poach for about 10 minutes, or until the fish is cooked through and beginning to come apart.
3. Meanwhile, heat a little of the oil in a frying pan over a medium heat. Add the red pepper and spring onions and fry until soft. Season with salt and pepper.
4. Drain the hake and flake it into a large bowl. Stir in the mashed potato, the cooked red pepper and spring onion, and the lemon zest and juice. Mix well, taste and add more salt and pepper if you think necessary.
5. If the mixture doesnt come together, stir in an egg yolk to bind it. Using your hands, divide the mixture into four large balls and shape into patties. Dust with seasoned flour and flip them back and forth in your hands to shake off any excess flour.
6. Put the frying pan back on the heat, add the remaining olive oil and fry the fish cakes for about 3 minutes each side, turning when they are golden brown underneath. Serve at once with the winter coleslaw.
Rate This Recipe