Spicy Hake Fishcakes

These Spicy Hake Fishcakes have been on my mind for a while now, don’t know why it took me this long to make them again.

Spicy Hake Fishcakes

They are so yummy and like most of my recipes, fuss free too.

I remember my mum making these fishcakes when I was younger, mine is probably not exactly the same but close enough.

Fresh Herbs

I’ve used coriander and mint for this Spicy Hake Fishcakes recipe and they turned out so delicious.

This recipe will let you have a meal in a jiffy and if you don’t add a lot of chilli the kids can eat them too.

Personally I love the kick from adding extra chillies, the more the better. 

How to make the fishcakes

I poached my fish in some milk but you can also poach it in some water if you prefer.

If you not into spice then try these Thai-style Salmon Fishcakes.

Serving the fishcakes

You can serve these fishcakes with a side salad or potato wedges and a tangy dip, with a drizzle of lemon. Great as an appetizer too. 

Freezing them

These fishcakes freeze well so you can double the recipe and freeze them if you wish.

I personally don’t like freezing stuff for too long so I would recommend not more than a month.

More Recipes to try:

Tuna Fishcakes

Spicy Pan Fried Fish with Peppers

Creamy Tuna Sauce

First Published: September 19, 2019 Updated: May 07, 2024

Spicy Hake Fishcakes

These fishcakes are so simple to make and they taste amazing

5 from 3 votes

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Course APPETISERS, MAIN COURSES, SIDE DISHES

Cuisine Indian

Servings 14

Ingredients

  

1x2x3x

• 500 gram hake deboned and skinless
• 1/2 cup milk
• 2 medium potatoes boiled and grated
• 4 green chilli finely chopped
• 4 red chillies
• 1 medium onion finely diced and liquid squeezed out
• 1/2 cup coriander finely chopped
• 1/4 cup mint finely chopped
• 2 teaspoon ginger/garlic paste
• 1 large egg yolk
• 1 teaspoon salt
• 3 tablespoon breadcrumbs
• lemon for serving
• 1 cup vegetable oil for frying

Instructions

 

• Add the milk to a pan and place the fish in and cook on medium heat for 5 minutes. Turn of the heat and allow the fish to cook further in the hot pan. Boil the potato with the skin until soft and set aside.
• Drain the milk and flake the fish, using two forks. In a large bowl, grate the potato and add the fish.
• Combine the chilli, coriander, mint, onion,breadcrumbs, ginger garlic paste, salt, pepper and egg yolk with the fish and potato. Season with the salt and mix well.
• Divide the fish mixture into 12 to 14 portions, depending on how big you want the fishcakes, round balls. Flatten them in your palm.
• Roll the fishcake into the flour and dust off the excess. Heat the oil in a pan and cook them until golden brown and crunchy. Drizzle some lemon juice over and serve.

Notes

1. You can add chilies according to your preference. I personally love a little extra chilli. 
2. My mum also used bread soaked in milk in the recipe, instead of the potatoes. I would think about 2 slices of bread should be a good substitute. After it's soaked you will need to squeeze out any excess milk

Keyword easy recipes, hake fishcakes, spicy hake fishcakes

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