DifficultyBeginnerYields6 ServingsTotal Time1 hr

Ingredients

 3 - 4 potatoes, cubed & boiled
 500 g 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
 Hinds Spices White Pepper, to season
 ½ cup tangy mayonnaise
 1 tsp Hinds Spices Salt & Vinegar Seasoning
 1 lemon, sliced to serve

Method

1

1 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.

Share this recipe

Ingredients

 3 - 4 potatoes, cubed & boiled
 500 g 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
 Hinds Spices White Pepper, to season
 ½ cup tangy mayonnaise
 1 tsp Hinds Spices Salt & Vinegar Seasoning
 1 lemon, sliced to serve

Directions

1

1 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.

Lemon & Herb Fish Cakes With A Salt And Vinegar Dip
Easy Recipe Banner

Find easy recipes to make your next meal delicious with Hinds Spices, the only strong one!

You have Successfully Subscribed!