Method

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!