DINNER AT HOME
Hake, potato & parsley fishcakes
Crisp-edged fishcakes with peas and a lemon yoghurt sauce. A family dinner, not part of the school-lunch rotation.
- Serves
- 4 generously
- From scratch
- 70 min
- Morning with prep done
- Dinner
Ingredients
4 generous portions · metric quantities
- 600 g skinless boneless hake fillet
- 700 g potatoes, peeled and cut into 3 cm chunks
- 10 g parsley
- 1 egg (about 50 g without shell)
- 80 g breadcrumbs
- 25 ml olive oil
- 300 g frozen peas
- 150 g plain yoghurt
- 15 ml lemon juice
- 3 g salt, or to taste
- 1 g black pepper
Method
Cook potatoes and fish
Saucepans
Simmer potatoes in water for 15–20 minutes until tender, drain and let steam dry. Separately gently poach hake in barely simmering water for about 6–10 minutes, depending on thickness, until opaque and flaking throughout. Drain, flake and carefully check for bones.
Make the sauce
Bimby TM7 or knife + bowl
Chop parsley in a dry mixing bowl with lid fitted: 3 sec / speed 7, without heat. Remove; mix half with yoghurt and lemon in a bowl. Keep chilled.
Shape
Bowl + potato masher
Mash potatoes by hand; let cool enough to handle. Fold in fish, remaining parsley, egg, salt and pepper. Shape into 8 fishcakes and coat with breadcrumbs. Chill for 15 minutes to firm.
Crisp and serve
Frying pan + saucepan
Heat oil in a large frying pan over medium heat. Cook fishcakes in batches for 4–5 minutes per side, until golden and the centre reaches 75°C for 30 seconds. Meanwhile cook peas in boiling water for 3–4 minutes or packet time. Serve 2 fishcakes per person with peas and yoghurt sauce.
Kitchen notes
Contains fish, egg, milk and wheat. Total time includes 15 minutes chilling and an allowance for cooling before shaping. Check carefully for bones.
Recipe development draft; not yet kitchen-tested. Timings are guides: check texture and doneness. Bimby settings are manual settings, not an official Guided Cooking programme.