Hake fish cakes with mustard middles

Hake fish cakes with mustard middles

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(4 ratings)

Prep: 30 mins Cook: 35 mins plus freezing

More effort

Serves 4
Use white fish fillets in this self-saucing version of a seafood classic, with a hidden crème fraîche, cheddar and mustard filling

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal629
  • fat32g
  • saturates12g
  • carbs49g
  • sugars4g
  • fibre3g
  • protein33g
  • salt1.1g
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    For the fish cakes

    • 450g floury potatoes, cut into chunks (we used Rooster potatoes)



      The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

    • 1 bay leaf
    • a few peppercorns
    • 450g skinless hake fillet, cut into 4
    • bunch spring onions, finely shredded
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    • 1 whole nutmeg



      One of the most useful of spices for both sweet and savoury

    • 3 tbsp plain flour, seasoned
    • 1 egg



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 100g fresh breadcrumbs
    • 2l vegetable oil, for deep-frying
    • salad leaves, to serve
    • lemon wedges, to serve



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    For the mustard middles

    • 100g full-fat crème fraîche
    • 50g strong cheddar, grated



      Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

    • 1 egg yolk (reserve the white)
    • 1 tbsp wholegrain mustard


    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.

    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.

    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.

    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.

    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.

    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.

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    Comments, questions and tips

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    8th Mar, 2015
    A lot of effort for a mediocre result-cooking time needs to be 15mins plus and sauce is too overpowering for fish
    7th Mar, 2015
    I thought these were quite disappointing. They took an awful lot of effort and whilst the fishcake mixture tasted really nice there was not a puddle of sauce in the middle after I finished cooking them in the oven. I made four in total and each one was larger than a tennis ball so not very attractive to look at either. Won't be making these again.
    6th Mar, 2015
    Lovely combination with the crispy outside, soft middle and delicious oozy centre. They took me a bit longer to make than suggested but I'm sure iit would speed up with better planning/prep. Will definitely make again!
    8th Feb, 2015
    I made these for lunch today. I liked the idea of a soft filling in the middle and in tT respect they didn't disappoint. However, the filling overpowered the potato and fish. I probably under seasoned it but don't think that would make the difference as you really couldn't taste the fish. I might try again with a stronger tasting fish.
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