Lemon & Herb Fish Cakes With A Salt And Vinegar Dip
Servings 6
Difficulty Beginner
Total Time 1 hour COOK MODE
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INGREDIENTS
- 4 potatoes, cubed & boiled
- 500g hake, cooked
- Handful fresh coriander, chopped
- Handful fresh mint, chopped
- 2 spring onions, chopped
- 1 onion, peeled & chopped
- Hinds Southern Coating Lemon & Herb
- 2 large eggs
- 1 tsp for taste of Hinds Spices White Pepper
- ½ cup(s) tangy mayonnaise
- 1 tsp Hinds Spices Salt & Vinegar Seasoning
- 1 lemon, sliced to serve
METHOD
- Combine the boiled potatoes, cooked hake, coriander, mint, spring onion and onion in a mixing bowl. Shape into equally sized fish cakes and dip in egg then roll in the Hinds Southern Coating Lemon & Herb. Heat oil in a pot and deep-fry the fish on a medium heat until cooked. Make the dip by combining the mayonnaise and Hinds Salt & Vinegar Seasoning. Serve with lemon slices.
