Fish Cakes with Fresh Herbs
Preparation time: 15 min – Cooking time: 10 min – Serves: 4
Here’s a quick, simple recipe to finish off any weekend. Yummoliciously good and will have the delighted munchers queuing for more so make a second batch.
500g Hake medallions
1 Large potato, cooked, peeled and finely chopped
2 Large eggs
15ml Fresh rosemary, chopped
15 ml Fresh Italian parsley, chopped
Sunflower oil, for shallow frying
Flake the raw fish in a mixing bowl, then add the chopped potato.
Season to taste with salt and freshly ground black pepper.
Add the eggs and the herbs, and mix to combine well.
Heat a little sunflower oil in a large frying pan.
Roll the fish-and-herb mixture into balls and fry on both sides until cooked through and golden.
Serve with potato wedges and a salad.