I would love to win with the Hot Potato Blogger Challenge because you can’t go wrong with fish cakes! Fish cakes always go a long way, they are light and healthy… well in my books. My inspiration came from one of my popular posts of the classic fish cake. Having promised to work out a new version, I thought what better time to create something new. So here is a delish twist on my classic fish cake, with hopefully a little less fuss.
4 – 5 Hake fillets
4 Medium Potatoes, peeled and quartered
1 -2 sprigs Fennel, finely chopped
½ White onion, peeled and grated
1 ½ Block Feta
Salt & pepper for taste
2 tsp Marge/butter
2 Tbsp Olive oil
1. Put the potatoes in a large to medium pot, and fill with water to just fully cover the potatoes and bring the water to a boil on a high heat, then turn the heat down to a medium heat and allow to boil until soft; about 20 minutes.
2. Drain the potatoes, and put back into the pot and mash.
3. Add in salt and pepper, fennel, crumbled feta, butter/marge and grated onion; mash until smooth and all combined. Set aside.
4. In another saucepan, pour in the milk; on a medium to low heat on the stove poach the Hake fillets. This takes about 20 minutes. Once the hake fillets are cooked, place on roller towel to drain out the excess liquid. You might want to pat off excess liquid as well.
5. Once all the hake fillets have been drained and the excess liquid has been extracted; mix the mash and hake together.
6. When the hake and potatoes are well mixed, this is the time to get your hands dirty. Take a handful of potatoes (about ½ cup – ¾ cup); roll into a ball in your hands and gently press down, to form a pattie.
7. In a frying pan, heat up olive oil on a medium to high heat and fry the patties until they have a golden brown.
Serve on a bed of sugar snap peas, mushy peas or with some salad.