Smoked Cheese-filled Fishcakes

Name: Smoked Cheese-filled Fishcakes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 1 large potato, peeled and cut into small cubes; 2 C (500 ml) fish or vegetable stock; 600 g hake fillets, skins removed; 1 Tbsp (15 ml) butter; 1 onion, finely chopped; 1 egg, beaten; a handful of chives, finely chopped; salt and pepper to taste; ¾ C (180 ml) grated mozzarella cheese; ¾ C (180 ml) grated smoked cheese (usually mozzarella or provolone); ¼ C (60 ml) seasoned flour; 2 eggs, beaten; 2 C (500 ml) fresh breadcrumbs; 3 Tbsp (45 ml) cooking oil

Smoked Cheese-filled Fishcakes

Author: Carey Boucher-Erasmus
Prep Time: 15
Cook Time: 35
Total Time: 50 minutes
Yield: 6
Category: Fish & Seafood

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Description

Serve with some broccoli and you’ll have one scrumptious dinner!

Ingredients

1 large potato, peeled and cut into small cubes
2 C (500 ml) fish or vegetable stock
600 g hake fillets, skins removed
1 Tbsp (15 ml) butter
1 onion, finely chopped
1 egg, beaten
a handful of chives, finely chopped
salt and pepper to taste
¾ C (180 ml) grated mozzarella cheese
¾ C (180 ml) grated smoked cheese (usually mozzarella or provolone)
¼ C (60 ml) seasoned flour
2 eggs, beaten
2 C (500 ml) fresh breadcrumbs
3 Tbsp (45 ml) cooking oil

Instructions

Place the potato cubes and stock in a saucepan and simmer, covered, until almost cooked. Add the hake and simmer gently until the potato and fish are cooked. Remove the fish and potato cubes from the stock and keep to one side.

In a pan, heat the butter and sauté the onion until soft. Flake the fish and remove any bones. Mash the potato in a mixing bowl and add the fish, cooked onion, egg, chives and seasoning. Mix until evenly combined.

Mix together 1 tsp (5 ml) of each cheese and squash them together to form a little patty. Make 6 of these ‘cheese patties’ and keep to one side.

Form the fish mixture into 6 fish cakes, pushing a ‘cheese patty’ into the centre of each one. Or form the fish mixture around the ‘cheese patties’ to make 6 evenly sized fish cakes. Allow to rest in the refrigerator for 15 minutes before coating.

Dip the cakes into seasoned flour, then egg and finally a generous coating of crumbs. Place them onto a tray and chill for 30 minutes or even overnight before frying.

Preheat the oven to 200 °C. Grease a baking tray.

Heat the oil in a large pan and brown the fish cakes on both sides, then transfer onto the greased baking tray and bake for about 15 minutes. The fish cakes should be crispy and golden and the cheese should start to ooze out.

Serve with steamed broccoli … heaven.

Tips

Try using half hake and half smoked haddock (smoked hake) and plain mozzarella.

Also delicious when served with lemon wedges and garlic buttered baby potatoes!

Carey Boucher-Erasmus

Carey has 10 years of extensive experience in the food industry. She is a freelance food consultant and has a popular blog called 'Bits of Carey'. Carey has been developing recipes, as well as doing the styling and photography for her regular feature, Midweek Meals in Crush since 2011. She has also written features for Food24 for a long time. Carey's food style is simple, fresh and unpretentious with a real ?eat me now? factor. Her favourite ingredients are fresh herbs, lemon, butter and bacon.