What are the main ingredients in Homemade Hake Fishcakes?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Homemade Hake Fishcakes?

Calories: 350, Carbs: 43 grams, Fat: grams, Protein: 31.4 grams, Sugar: 12.2 grams, Salt: 998 grams

How do I prepare Homemade Hake Fishcakes?

DISH UP: Serve your baked hake & butternut fishcakes with a dollop of homemade tartare and the fresh salad on the side. Sprinkle over the remaining dill. Dig in, Chef! BAKE THE CAKES: Place the fishcakes on a baking tray and coat in oil. Bake in the hot oven, 15-20 minutes. In the final 5 minutes, turn the oven to grill or the highest setting, and grill until golden brown and cooked through. FISHCAKE FEAST: Boil the kettle. Place a pot over medium-high heat. Add water and bring it back to a boil. Reduce the heat to a gentle simmer and carefully place the hake fillets into the water. Poach the fish until the flesh is opaque, 10-12 minutes. Remove from the pot, and gently flake the flesh with a fork, discarding any bones. Add to the bowl with the mashed butternut, and combine with ½ the chopped dill, the NOMU rub, seasoning, and the Dijon mustard. Roll the hake and butternut mixture into 4-5 fishcakes. Set aside in the fridge to chill, at least 15 minutes. TARTARE TIME: In a bowl, combine the yoghurt, the chopped capers, the chopped gherkins, the lemon juice, and seasoning. Set aside. GET MASHING: Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place into a bowl and smash with a fork until rustic mash texture. Set aside. MAKE THE SALAD: In a salad bowl, toss together the rinsed salad leaves, the radish rounds, the cucumber half-moons, a drizzle of olive oil, and seasoning. Set aside.

What should be prepared from my kitchen to make Homemade Hake Fishcakes?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Homemade Hake Fishcakes

Name: Homemade Hake Fishcakes
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

Dig into our classic homemade butternut and hake fishcakes served with a tartare sauce of gherkins, capers, yoghurt, and lemon juice. Sided with a cucumber & radish salad. A scrumptious dinner awaits!

Homemade Hake Fishcakes

with rustic tartare & a fresh green salad

Hands on Time: 30 - 50 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

Ingredients:

Butternut
Capers
Cucumber
Dijon Mustard
Fish
Fresh Dill
Gherkins
Lemon Juice
Line-caught Hake Fillet
Line-caught Hake Fillets
Low Fat Plain Yoghurt
NOMU Seafood Rub
Radish
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

GET MASHING
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place into a bowl and smash with a fork until rustic mash texture. Set aside.
FISHCAKE FEAST
Boil the kettle. Place a pot over medium-high heat. Add water and bring it back to a boil. Reduce the heat to a gentle simmer and carefully place the hake fillet into the water. Poach the fish until the flesh is opaque, 10-12 minutes. Remove from the pot, and gently flake the flesh with a fork, discarding any bones. Add to the bowl with the mashed butternut, and combine with ½ the chopped dill, the NOMU rub, seasoning, and the Dijon mustard. Roll the hake and butternut mixture into 2-3 fishcakes. Set aside in the fridge to chill, at least 15 minutes.
TARTARE TIME
In a bowl, combine the yoghurt, the chopped capers, the chopped gherkins, the lemon juice, and seasoning. Set aside.
BAKE THE CAKES
Place the fishcakes on a baking tray and coat in oil. Bake in the hot oven, 15-20 minutes. In the final 5 minutes, turn the oven to grill or the highest setting, and grill until golden brown and cooked through.
MAKE THE SALAD
In a salad bowl, toss together the rinsed salad leaves, the radish rounds, the cucumber half-moons, a drizzle of olive oil, and seasoning. Set aside.
DISH UP
Serve your baked hake & butternut fishcakes with a dollop of homemade tartare and the fresh salad on the side. Sprinkle over the remaining dill. Dig in, Chef!

Butternut - 250g
Line-caught Hake Fillet - 1
Fresh Dill - 3g
NOMU Seafood Rub - 7.5ml
Dijon Mustard - 7,5ml
Low Fat Plain Yoghurt - 30ml
Capers - 5g
Gherkins - 25g
Lemon Juice - 15ml
Salad Leaves - 20g
Radish - 20g
Cucumber - 50g

Download the Recipe

Serves 2

GET MASHING
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place into a bowl and smash with a fork until rustic mash texture. Set aside.
FISHCAKE FEAST
Boil the kettle. Place a pot over medium-high heat. Add water and bring it back to a boil. Reduce the heat to a gentle simmer and carefully place the hake fillets into the water. Poach the fish until the flesh is opaque, 10-12 minutes. Remove from the pot, and gently flake the flesh with a fork, discarding any bones. Add to the bowl with the mashed butternut, and combine with ½ the chopped dill, the NOMU rub, seasoning, and the Dijon mustard. Roll the hake and butternut mixture into 4-5 fishcakes. Set aside in the fridge to chill, at least 15 minutes.
TARTARE TIME
In a bowl, combine the yoghurt, the chopped capers, the chopped gherkins, the lemon juice, and seasoning. Set aside.
BAKE THE CAKES
Place the fishcakes on a baking tray and coat in oil. Bake in the hot oven, 15-20 minutes. In the final 5 minutes, turn the oven to grill or the highest setting, and grill until golden brown and cooked through.
MAKE THE SALAD
In a salad bowl, toss together the rinsed salad leaves, the radish rounds, the cucumber half-moons, a drizzle of olive oil, and seasoning. Set aside.
DISH UP
Serve your baked hake & butternut fishcakes with a dollop of homemade tartare and the fresh salad on the side. Sprinkle over the remaining dill. Dig in, Chef!

Butternut - 500g
Line-caught Hake Fillets - 2
Fresh Dill - 5g
NOMU Seafood Rub - 15ml
Dijon Mustard - 15ml
Low Fat Plain Yoghurt - 60ml
Capers - 10g
Gherkins - 50g
Lemon Juice - 30ml
Salad Leaves - 40g
Radish - 40g
Cucumber - 100g

Download the Recipe

Serves 3

GET MASHING
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place into a bowl and smash with a fork until rustic mash texture. Set aside.
FISHCAKE FEAST
Boil the kettle. Place a pot over medium-high heat. Add water and bring it back to a boil. Reduce the heat to a gentle simmer and carefully place the hake fillets into the water. Poach the fish until the flesh is opaque, 10-12 minutes. Remove from the pot, and gently flake the flesh with a fork, discarding any bones. Add to the bowl with the mashed butternut, and combine with ½ the chopped dill, the NOMU rub, seasoning, and the Dijon mustard. Roll the hake and butternut mixture into 6-7 fishcakes. Set aside in the fridge to chill, at least 15 minutes.
TARTARE TIME
In a bowl, combine the yoghurt, the chopped capers, the chopped gherkins, the lemon juice, and seasoning. Set aside.
BAKE THE CAKES
Place the fishcakes on a baking tray and coat in oil. Bake in the hot oven, 15-20 minutes. In the final 5 minutes, turn the oven to grill or the highest setting, and grill until golden brown and cooked through.
MAKE THE SALAD
In a salad bowl, toss together the rinsed salad leaves, the radish rounds, the cucumber half-moons, a drizzle of olive oil, and seasoning. Set aside.
DISH UP
Serve your baked hake & butternut fishcakes with a dollop of homemade tartare and the fresh salad on the side. Sprinkle over the remaining dill. Dig in, Chef!

Butternut - 750g
Line-caught Hake Fillets - 3
Fresh Dill - 8g
NOMU Seafood Rub - 22.5ml
Dijon Mustard - 22,5ml
Low Fat Plain Yoghurt - 90ml
Capers - 15g
Gherkins - 75g
Lemon Juice - 45ml
Salad Leaves - 60g
Radish - 60g
Cucumber - 150g

Download the Recipe

Serves 4

GET MASHING
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place into a bowl and smash with a fork until rustic mash texture. Set aside.
FISHCAKE FEAST
Boil the kettle. Place a pot over medium-high heat. Add water and bring it back to a boil. Reduce the heat to a gentle simmer and carefully place the hake fillets into the water. Poach the fish until the flesh is opaque, 10-12 minutes. Remove from the pot, and gently flake the flesh with a fork, discarding any bones. Add to the bowl with the mashed butternut, and combine with ½ the chopped dill, the NOMU rub, seasoning, and the Dijon mustard. Roll the hake and butternut mixture into 8-9 fishcakes. Set aside in the fridge to chill, at least 15 minutes.
TARTARE TIME
In a bowl, combine the yoghurt, the chopped capers, the chopped gherkins, the lemon juice, and seasoning. Set aside.
BAKE THE CAKES
Place the fishcakes on a baking tray and coat in oil. Bake in the hot oven, 15-20 minutes. In the final 5 minutes, turn the oven to grill or the highest setting, and grill until golden brown and cooked through.
MAKE THE SALAD
In a salad bowl, toss together the rinsed salad leaves, the radish rounds, the cucumber half-moons, a drizzle of olive oil, and seasoning. Set aside.
DISH UP
Serve your baked hake & butternut fishcakes with a dollop of homemade tartare and the fresh salad on the side. Sprinkle over the remaining dill. Dig in, Chef!