Recipe: Crispy hake and sweet potato fish cakes, served with chive dipping cream

Crispy hake and sweet potato fish cakes, served with chive dipping cream

Serves 4
Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients

2 tablespoons canola oil
500 g boneless hake fillets
Salt and pepper
2 cups mashed sweet potato
4 large eggs
1 onion, minced
½ cup wholewheat breadcrumbs
¼ cup desiccated (finely ground and dried) coconut
1 tub fat-free smooth cottage cheese
2 tablespoons chives, chopped

Instructions

1. Preheat the oven to 180 °C.
2. Place the hake on a baking sheet, then drizzle with oil and season with salt and pepper.
3. Cook until just barely opaque and flaky. It is best if the fish is undercooked.
4. Transfer to a bowl and break into large flakes with your hands.
5. Add the mashed potato, three eggs, onion and enough breadcrumbs so that the mixture holds a patty shape. Use your hands or a big spoon to mix everything together until well combined.
6. Put the desiccated coconut on a shallow plate.
7. Form the potato mixture into 16 equal patties between the palms of your hands, then dredge both sides in one beaten egg, toss in the coconut, and transfer to a baking sheet as you go.
8. Bake the fish cakes for 20 minutes to firm them up.
9. Serve with fat-free smooth cottage cheese mixed with chopped chives, salt and pepper.