Healthy Hake Fish Cakes

 

What to do with Hake?

My husband is a Salmon kinda guy and I’m Hake kinda girl.  I love fish cakes but the problem with most recipes is the high carbohydrate content with all the added flour and breadcrumbs.

I’ve adjusted the recipe accordingly and it was still pretty darn good, the mere thought of having a healthy fish cake was enough to make me smile.

Because I’ve used my carbohydrate portion for the fish cakes I only had salad with the fish cakes for supper. The left over Fish cakes was great for lunch the next day.

I’ve served the fish cakes with a sprinkling of Chopped up Fennel fond, what a taste sensassion!

Ingredients

Yields +- 15 Fish cakes 

500 g hake fillets (skinless and deboned) completely thawed.

2 shallots finely chopped

4 sprigs of spring onion chopped

8 baby potatoes peeled and boiled until soft

1 whole egg mixed

2 tbs flour

5 ml salt

5 ml Lemon juice

Olive oil for frying

For Garnish

20 ml Chopped fennel fond / Dill

Use a non-stick pan for these fish cakes.

Break up the hake fillets with a fork and sqeese  out most of the water out, add to your mixing bowl.  Add the cooked baby potatoes with the fish and mash together. Add the rest of the ingredients to the fish and the potato mixture and mix through.

Heat your non stick pan and add a little olive oil. Form small balls (about the size of Golf ball) with your hands and flatten.

Fry a few at a time in until golden brown on both sides.

Serve with a hearty Salad.

Tips 

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What is Fennel fonds? It is the top leaves of the fennel plant that have a distinct liquirice taste. You can also use Dill instead of Fennel with any fish dish.

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Curry made with inkomazi

This is the first time I’ve used Inkomzi in any dish and I probably wouldn’t ever tried it  if it wasn’t for my Friend who have brought me left over’s of this dish she makes regularly.

So I had to try it for myself. Let’s just get a few things clear, first of all this Indian dish do have a proper name (one I cannot pronounce or spell). This dish is my version (because I can not remember if the mustard seeds is supposed to be in the rice or int he sauce..lol).

 I will have to sit down with a pencil and a paper and get the recipe from my friend again, but untill then here it is.

Ingredients

500g Inkomazi

1 -3 green chillies - deseeded

1 onion – finely sliced

5 ml black mustard seeds

3 ml Turmeric powder

3 ml Mixed Dhania  Jeera powder

5ml olive oil

3 curry leaves

2.5 ml salt

2 potatoes peeled and cut into thick slices

Braise the onions in the olive oil, add the mustard seeds and spices, set aside. In a food processor chop the chillies adding a little  Inkomzi at a time in order for the chillies to be chopped finely. Add the rest of the Inkomazi to the chilli mix and set aside. In a separate pot boil the potato slices until soft and strain.

Add the Inkomasi with the onions and spices add the curry leaves and summer for +- 10 minutes constantly stirring. Add potatoes and simmer for another few minutes.

Serve with Spicy Basmati rice and any meat of your choice.

Spicy Basmati Rice

1 cup of basmati rice

2 cardamom pods

1 Cinnamon stick

3ml turmeric

Salt to taste

Add Spices to rice and full pot up with enough water to cover the rice, cook as usual. Remove spices when straining the rice.

Tips

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Add 10 ml flour mixed with a little milk to the sauce mixture if you want to thicken the sauce a bit more.

Green chillies give this meal it distinct fresh taste don’t use red chillies.

Loose the meat and enjoy this meal on it’s own.

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