Fish Cakes

These hake fish cakes turn out juicy, flavorful, and filling - the pork fat and bread soaked in milk keep them from ever drying out. The whole mixture is blended in a food processor, so it only takes half an hour. I recommend these - enjoy!

Fish Cakes

Juicy hake fish cakes with pork fat, carrot, and onion, coated in breadcrumbs and pan-fried.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Fish dishes

Cuisine: Home cooking

Ingredients Method

Ingredients

  

• 500 g hake
• 100 g pork fat
• 1 carrot
• 1 onion
• 2-3 slices white bread soaked in milk
• 1 egg
• salt
• pepper
• breadcrumbs
• vegetable oil for frying

Method

 

1. Thaw the hake, clean it, and remove the fillet from the bones.
2. Blend the fish fillet, pork fat, carrot, onion, and soaked bread into a smooth mixture in a food processor.
3. Add the egg and spices to the mixture and mix well.
4. Shape the mixture into patties and coat each one well in breadcrumbs.
5. Fry the cakes in a pan with vegetable oil for about 5 minutes per side - ready to eat!
   

Tips

• You can replace the hake with any white fish - pollock, cod, or pangasius.
• Instead of frying, you can bake the cakes in the oven at 190°C for about 25 minutes.