Left-Over Hake and Corn Cakes Recipe
Silver Post Medal for All Time! 408 Posts
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
- 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
- In a bowl, mix all ingredients together well. The batter should have a sticky consistency.
- Heat the oil in a frying pan. The oil should be approximately 1½ inches deep.
- Once the oil is heated, drop spoonfuls of the batter into the oil.
- Turning them occasionally, fry the fish cakes over a medium heat until golden brown.
- Remove from oil. Drain slightly on brown paper to remove excess oil. Grind salt to taste over the fish cakes.
- Serve warm with home-made oven potato chips and a sweet chili sauce. Enjoy!
Published by ThriftyFun.
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