Hake fish cakes

Matt Tebbutt's delicious hake fish cakes are flavoured with baby capers and dill, and served with freshly made aïoli
By Matt Tebbutt
Hake fish cakes
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes plus chilling
  • Effort: easy

Ingredients

For the fish cakes:

  • 800 g hake fillets
  • 3 shallots, finely chopped
  • handfuls baby capers
  • 1 small bunches dill, chopped
  • olive oil
  • 3-4 tbsp mashed potatoes
  • plain flour, for dusting
  • 2 eggs, beaten
  • 200 g dried breadcrumbs
  • vegetable oil, for deep frying

For the aïoli

  • 8 cloves garlic
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 2 egg yolks
  • 150 ml extra virgin olive oil
  • squeeze lemon juice

Method

1. Preheat the oven to 180C/160C fan/gas 4.

2. For the fish cakes: lay the hake fillet in a baking tray and scatter over the shallots, capers, and dill. Season with salt and pepper and sprinkle with olive oil. Cover with foil and bake for 10 minutes or until cooked through. Remove from the oven and leave to cool.

3. When cool, de-bone the fish and flake into large chunks. Mix these with the mashed potato and form into small cakes. Transfer to the fridge and chill for up to an hour.

4. Take 3 bowls and put some flour in one, the eggs in another and the breadcrumbs in the third. First dip the cakes in the flour, then in the egg and finally in the breadcrumbs. Chill again until firm.

5. Preheat the oil in a wok or a deep fat fryer to 180C. Deep fry the fish cakes until golden.

6. For the aioli:put the garlic, salt and pepper in a food processor and blend until smooth. Add the egg yolks and blend again.

7. With the blades still running slowly, pour in the oil until you have a smooth thick emulsion. Stir through the lemon juice and check the seasoning.

8. Serve the fish cakes with a wedge of lemon and a good dollop of aïoli.

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