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4 X whole Baby Hake fillets descaled, washed and trimmed.
Dry off, season with salt, black pepper and fish spice.
Drizzle with olive oil & place in oven preheated to 200 C degrees on a baking tray and cook for 20 minutes.
Remove and let cool.
Remove the centre bone and flake the fish once cold.
In a mixing bowl add 1 egg, 3 tbsp chopped parsely, 1 tbsp dried dill or fresh if you have, 1 tsp paprika, 1 tsp chilli flakes, black pepper, sprinkle of aromat, 1 tsp garlic and herb seasoning, 2 tsp minced garlic, 1 tbsp mayonnaise, handful of chopped coriander (optional).
Add flaked hake and add 1/4 cup fresh breadcrumbs. Taste for salt.
Mix well together, roll into round patties sprinkle with additional breadcrumbs.
Leave in fridge for 30 minutes until ready to fry off in olive oil on low to medium heat for 3 – 4 minutes per side.
Drain on paper towels.
Serve with garlic and chilli sauce steamed country crop vegetables in white sauce and sweet potato mash.
Adapted from the recipe of Rochelle Kearns Sweets & Spice
Prepared, tried and tested by: Gail Haselsteiner
