Curried Hake Fish Cakes with a Fresh Green Salad
There are so many ways you can use Rajah in your kitchen. Try our fish cakes with a deliciously spicy twist! Garlic, ginger, parsley and Rajah Mild & Spicy Curry Powder are combined with cooked hake and potato, formed into cakes, then fried until crisp and golden. Serve with a garden salad and chilli mayonnaise dressing.
Feeds
4Person
Preparation time
40Min.
easy
Ingredients
- For the fish cakes:
- 800 g hake fillets
- 75 ml (5 Tbsp) olive oil
- 3 large potatoes, peeled and quartered
- 1 onion, peeled and finely chopped
- 15 ml (1 Tbsp) chopped garlic
- 15 ml (1 Tbsp) minced fresh ginger
- 30 ml (2 Tbsp) Rajah Mild & Spicy Curry Powder
- 80 g breadcrumbs
- 30 ml (2 Tbsp) mayonnaise
- a small handful of chopped parsley
- 1 ml salt, to season
- 1 ml ground black pepper, to taste
- 125 ml (½ cup) flour
- 400 ml vegetable oil
- For the salad:
- 50 g mixed lettuce
- 1 small cucumber, shaved into ribbons
- a quarter of a red onion, peeled and thinly sliced
- the juice of 1 lemon
- 10 ml (2 tsp) Dijon mustard
- 15 ml (1 Tbsp) olive oil
- To serve:
- 125 ml (½ cup) mayonnaise
- 45 ml (3 Tbsp) sweet chilli sauce
Preparation method
Nutrition
- Without milk
- Nut Free
whatsfordinner Menu Planner
Simply answer a few dietary questions and we will serve you a personalised weekly menu featuring recipes that suit your needs.