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
Homemade Hake Fishcakes
with rustic tartare & a fresh green salad
Hands on Time: 30 - 50 minutes
Overall Time: 45 - 65 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Homemade Hake Fishcakes?
The preparation time for Homemade Hake Fishcakes with rustic tartare & a fresh green salad is between 30 and 50 minutes.
What is the total time required to make Homemade Hake Fishcakes with rustic tartare & a fresh green salad?
The total time required to make Homemade Hake Fishcakes with rustic tartare & a fresh green salad is between 45 and 65 minutes.
How many servings does Homemade Hake Fishcakes provide?
4 servings
What are the main ingredients in Homemade Hake Fishcakes?
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
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?
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
How many calories does Homemade Hake Fishcakes have?
350 calories
How much fat content does Homemade Hake Fishcakes have?
grams
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