19 September 2018 Lorraine 2Comment
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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. 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. I have tried making them with dill once but I’m not crazy about dill, it’s one herb I can’t get used to so no more dill in my recipes.

I’ve used coriander and mint for this Spicy Hake Fishcakes recipe, my most loved herbs, together with thyme. You will see that I use a lot of these 3 herbs in my recipes. I think this is something I get from my mum. She always has these 3 herbs in her refrigerator and her garden and it’s the same with me. I always have these in my refrigerator, I wouldn’t say garden as I don’t have green fingers nor do I love gardening.

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.

I poached my fish in some milk but you can also poach it in some water if you prefer. You should know by now, if you’ve been following my recipes, we love spicy so I’ve piled on the chilli, the chilli wasn’t too hot so I had to use a little more than usual, you can add less if you can’t handle the heat of the chilli. If you not into spice then try these Thai-style Salmon Fishcakes I also used a mixture of panko and normal breadcrumbs, you don’t have to do the same, either one will do. The panko crumbs gives the fishcakes that extra crunch, it’s why I’ve used it.

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.

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5 from 1 vote

Spicy Hake Fishcakes



  • 125 ml milk or water
  • 500 gram hake deboned and skinless
  • 1 200gram potato boiled and grated
  • 6-8 green chilli finely chopped
  • 1 medium onion finely diced
  • 1/4 cup coriander finely chopped
  • 1/4 cup mint finely chopped
  • 2 tspn ginger/garlic paste
  • 1 large egg yolk
  • 1 tspn salt
  • 1 cup breadcrumbs
  • 1 large egg
  • 3 tbsp water
  • lemon for serving
  • olive oil for frying


  • 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. In a large bowl, grate the potato and add the fish.
  • Combine the green chilli, coriander, mint, onion and egg yolk with the fish and potato. Season with the salt and mix well.
  • In a separate bowl, beat the egg with 3 tablespoon water. Place the breadcrumbs in another bowl.
  • Divide the fish mixture into 12 to 14, depending on how big you want the fishcakes, round balls. Flatten them in your palm.
  • Dip the fishcake into the egg and then roll into the breadcrumbs. Heat some olive oil in a pan and cook them until golden brown and crunchy. Drizzle some lemon juice over.

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