Left-Over Hake and Corn Cakes
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!
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