Serves 6
This is my favourite fish cake recipe made with fresh hake and lots of potato. Serve it with a homemade tartare sauce, chips and a green salad.
Recipe Category

You will need

500 – 600 g fresh hake, boned and skinned
1 T (15 ml) Ina Paarman’s Fish Spice
½ cup (125 ml) fresh full cream milk
1 T (15 ml) butter
3 large potatoes, peeled and diced
2 x 25 g Ina Paarman’s Liquid Fish Stock
1 T (15 ml) flour
1 medium onion, peeled and grated
1 egg, lightly beaten
1 t (5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
extra flour for coating fish cakes
canola oil for frying

½ cup (125 ml) mayonnaise
1 gherkin, finely chopped
1 t (5 ml) capers, finely chopped (optional)
1 small onion, finely chopped
2 T (30 ml) freshly chopped parsley
½ t (2.5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning

4 – 5 medium/large potatoes
4 t (20 ml) potato starch (sometimes called potato flour) or maizena
canola oil
Ina Paarman’s Potato Spice

Ina’s Tip

Frozen fish tastes much better if thawed in a little salted milk. The milk improves the flavour and removes that frozen taste.


Season the fish with Fish Spice and place it in a frying pan together with the milk and butter. Bring to the boil, turn down the heat, cover with a lid and simmer slowly for ± 6 minutes.

Turn the heat off and leave the fish to stand, away from the heat with the lid on, for 5 minutes.

Remove fish from milk (give milk to the dog) and flake the fish with two forks.

Boil the potatoes and mash. Best to use a potato ricer to get a light lump free mash.

Mix in the Fish Stock, sprinkle over the 1 T (15 ml) flour. Add onion, egg, Lemon & Black Pepper Seasoning and flaked fish.

Mix together lightly. Taste for seasoning.

Roll large heaped tablespoons of mixture into balls, flatten and shape into fish cakes. Put extra flour on a plate and dip the fish cakes on both sides.

Place on a floured serving plate.

Freeze for 30 minutes to firm.

To make the Tartare Sauce, mix all the ingredients together.

Shallow fry fish cakes in canola oil until nicely browned.

Serve with Tartare Sauce, oven chips and a green salad.


Oven Chips

Wash and dry the potatoes. Do not peel. Cut into fat wedges – about 8 per potato. Toss the wedges with potato starch.

Spread out on an oiled baking sheet and spray or drizzle with a little oil. Toss lightly and roast at 200°C for about 35-45 minutes. Season with Potato Spice and serve.

This is ideal for cooking in an air fryer. Time ± 15 – 20 minutes.