Hake fish cakes with mustard middles
- Jane Hornby
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Serves 4
More effort
Prep: 30 mins
Cook: 35 mins
plus freezing
A star rating of 3.4 out of 5.6 ratingsRate
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Use white fish fillets in this self-saucing version of a seafood classic, with a hidden crème fraîche, cheddar and mustard filling
Freezable
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Mustard mash
A star rating of 4.4 out of 5.18 ratings
Bitterleaf salad
A star rating of 4.5 out of 5.2 ratings
Ingredients
Nutrition
Units:
MetricUS
For the fish cakes
-
450g floury potatoes
cut into chunks (we used Rooster potatoes)
-
1 bay leaf
-
a few peppercorns
-
450g skinless hake
fillet, cut into 4
-
bunch spring onions
finely shredded
-
1 whole nutmeg
-
3 tbsp plain flour
seasoned
-
1 egg
-
100g fresh breadcrumbs
-
2l vegetable oil
for deep-frying
-
salad leaves
to serve
-
lemon
wedges, to serve
For the mustard middles
-
100g full-fat crème fraîche
-
50g strong cheddar
grated
-
1 egg yolk
(reserve the white)
-
1 tbsp wholegrain mustard
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Nutrition: per serving
- kcal629
- fat32g
- saturates12g
- carbs49g
- sugars4g
- fibre3g
- protein33g
- salt1.1g
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Method
-
step 1
Mix all the mustard middle ingredients together. Drape cling film across a muffin tin, then spoon the mix into 4 of the wells. Freeze for 30 mins or until solid.
-
step 2
Put the potatoes, bay leaf and peppercorns in a pan of cold water, bring to the boil and cook for 20 mins or until tender. Remove and allow to steam-dry in a colander. Add the fish to the water and simmer for 5 mins until it is just cooked through at the thickest part.
-
step 3
Mash the potatoes and stir in the spring onions, a little freshly grated nutmeg and some seasoning. Drain the hake, then flake it into the mash. Gently mix everything together and leave to cool.
-
step 4
Divide the fish mixture into 4. Shape 1 fish cake at a time, moulding it into a ball. Make a well in the centre of the ball and push a frozen mustard middle into it, then shape the mash around it to make a smooth hockey-puck shape. Repeat with the remaining fish, then freeze for 15 mins.
-
step 5
Using 3 shallow bowls, add the flour to one; put the egg and reserved egg white in another, and the breadcrumbs in the third. Beat the eggs with some seasoning. Thoroughly coat the fishcakes first in the flour, then the egg , then the breadcrumbs. Freeze the fish cakes until firm. Can be frozen for up to 1 month – defrost in the fridge for 2 hrs before cooking.
-
step 6
When ready to cook, heat the oil to 180C in a large, deep saucepan (or use a fat fryer) and the oven to 190C/170C fan/gas 5. Fry the fish cakes for 7 mins, turning halfway, until crisp. Drain on kitchen paper, transfer to a baking sheet and bake for 5 mins (15 mins from frozen) so the middles are hot. Serve with dressed leaves and a lemon wedge.
RECIPE TIPS
DON'T WANT TO DEEP-FRY?
The only way to ensure that the filling stays put is to seal in everything by deep-frying, which forms a firm layer of egg and crumbs around the outside. If you want to make them without the middles, simply shape and crumb, then fry in a little oil for 2 mins each side until golden. Finish in the oven as before. Mix the crème fraîche and mustard (omit the yolk and cheese), season, then serve alongside.
Recipe from Good Food magazine, January 2015
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A star rating of 3.4 out of 5.6 ratings
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