Hake and potato fish cakes with tomato salsa Recipe

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Hake and potato fish cakes with tomato salsa

"This is a clever way to get the kids to eat fish," says Hannah Lewry, who created this recipe for City Press's Sunday lifestyle magazine, iMagazine. "You can also make these fishcakes with sweet potato, and prawns or salmon instead of hake."

Serves: 2 people

fish

Ingredients

3 peeled potatoes

800g fresh skinned and chopped hake

2 cloves finely crushed garlic

½ cup finely chopped parsley

Salt and black pepper

bread crumbs

¼ cup canola oil

200g exotic chopped tomatoes

1 finely diced red onion

100g baby salad leaves

1 tbsp red-wine vinegar

2 tbsp olive oil

Method

Preheat the oven to 180°C. Cook the potatoes in salted boiling water until tender. Drain and mash until smooth. Fold in the chopped hake, garlic and parsley and season to taste. Divide the mixture into four and mould into evenly sized cakes. Dust the cakes with bread crumbs and pan fry them in hot canola oil until golden on each side. Place on a baking tray and cook for a further 5 minutes in the oven.

Toss the tomatoes with the red onion, baby leaves, red wine vinegar and olive oil and serve immediately over your hot fish cakes with a dollop of mayonnaise.

Recipe by City Press iMagazine.