Cooking time: 10 minutes
Servings: 4
Ingredients:
• 500 g hake medallions
• 1 large potato, cooked, peeled and finely chopped
• 2 large eggs
• 15 ml fresh rosemary, chopped
• 15 ml fresh Italian parsley, chopped
• Sunflower oil, for shallow frying
Method:
- Flake the raw fish in a mixing bowl, then add the chopped potato.
- Season to taste with salt and freshly ground black pepper.
- Add the eggs and the herbs, and mix to combine well.
- Heat a little sunflower oil in a large frying pan.
- Roll the fish-and-herb mixture into balls and fry on both sides until cooked through and golden.
- Serve with potato wedges and a salad.
http://www.food24.com/Recipes-and-Menus/Easy-Weekday-Meals/Fish-cakes-with-fresh-herbs-20091103-4