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Left-Over Hake and Corn Cakes Recipe

Category Fish
Make delicious fish and corn cakes with leftovers from a previous meal. This page contains a left-over hake and corn cakes recipe.
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By 2 found this helpful
November 29, 2016

We had some leftover hake and boiled corn cobs in the fridge from last night's dinner. I didn't want the food to be wasted, but cold fish is just as "exciting" as a cold cup of coffee. I decided to turn it into these fish cakes. Served with oven chips, it made a great lunch!

Total Time: 30 minutes

Yield: 6 medium sized fish cakes

Ingredients:

  • 1 cup previously cooked hake, flaked
  • ½ cup corn, cut off a previously boiled cob
  • ½ cup grated fresh carrot
  • 1 cup gluten free self-raising flour
  • ½ cup milk
  • 1 egg
  • 2.5 ml dried thyme
  • 2.5 ml grinded lemon pepper
  • cooking oil for frying
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Steps:

  1. In a bowl, mix all ingredients together well. The batter should have a sticky consistency.
  2. Heat the oil in a frying pan. The oil should be approximately 1½ inches deep.
  3. Once the oil is heated, drop spoonfuls of the batter into the oil.
  4. Turning them occasionally, fry the fish cakes over a medium heat until golden brown.
  5. Remove from oil. Drain slightly on brown paper to remove excess oil. Grind salt to taste over the fish cakes.
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  7. Serve warm with home-made oven potato chips and a sweet chili sauce. Enjoy!
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