Golden Hake Fish Cakes (Crispy, Freezer-Friendly)

Golden Hake Fish Cakes (Crispy, Freezer-Friendly)

These golden hake fish cakes are crisp on the outside, tender on the inside and packed with bright, fresh flavour. Flaked hake is combined with creamy mashed potato, herbs, lemon and a touch of Dijon mustard to create a balanced, savoury fish cake that’s both comforting and light.


Pan-searing gives them a beautifully golden crust while keeping the interior soft and moist. The addition of lemon zest and herbs lifts the flavour and keeps the cakes tasting fresh rather than heavy.


They’re also incredibly practical — perfect for meal prep and freezer-friendly, making them an easy protein option to keep on hand for quick lunches or dinners.

Golden Hake Fish Cakes (Crispy, Freezer-Friendly)

Healthythandi

Servings

4

Prep Time

20 minutes

Cook Time

10 minutes

Cuisine

Modern European

Golden pan-seared hake fish cakes with lemon, herbs and mashed potato. Crispy outside, tender inside and perfect for meal prep.

Golden Hake Fish Cakes (Crispy, Freezer-Friendly)

Ingredients

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    • 2 hake fillets (about 400–450 g total)

    • ¾ cup mashed potato (about 1 medium potato, cooked and mashed)

    • 1 egg

    • ¼ cup finely chopped onion or spring onion

    • 1 tbsp fresh parsley or dill

    • Zest of ½ lemon

    • 1–2 tsp lemon juice

    • 1 tsp Dijon mustard

    • ½ tsp garlic powder OR 1 small garlic clove grated

    • ½ tsp paprika

    • Salt and black pepper

    • Optional binder if needed:

    • 2–3 tbsp oat flour or breadcrumbs

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    • Olive oil or neutral oil for frying


    Method

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      1. Steam the hake for about 6–8 minutes or gently pan-sear until just cooked.

      2. Season lightly with salt.

      3. Allow the fish to cool slightly, then flake it with a fork.

      4. Pat dry if needed to remove excess moisture.

      5. Avoid overcooking as dry fish will result in dry fish cakes.

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      1. In a bowl combine the flaked hake, mashed potato, egg, onion, herbs, lemon zest, lemon juice, Dijon mustard, garlic, paprika, salt and black pepper.

      2. Mix gently until combined.

      3. The mixture should be moist but able to hold its shape.

      4. If it feels too wet, add oat flour or breadcrumbs one tablespoon at a time.

      5. If too dry, add a small splash of lemon juice or a teaspoon of olive oil.

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      1. Place the mixture in the refrigerator for 20–30 minutes.

      2. This helps the mixture firm up and makes shaping the cakes easier.

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      1. Form the mixture into 6–8 patties.

      2. Press them gently so they hold their shape but remain light.

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      1. Heat oil in a pan over medium heat.

      2. Cook the fish cakes for about 3–4 minutes per side until a golden crust forms and they are heated through.

      3. Allow the cakes to develop a crust before flipping so they hold their shape.
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