Hake fish cakes recipe | Crispy & Flavourful | WW TASTE

Ingredients

• 500 g hake, skinned and filleted
• sea salt and freshly ground black pepper, to taste
• 1 free-range egg
• 3 T water
• 1 T oil
• 15–20 g parsley, finely chopped
• 1 medium onion, finely chopped
• sunflower oil, for frying
• tomatoes, sliced into slim wedges, seasoned and moistened with red vinegar, for serving
• onion, thinly sliced and crisply fried, for serving
• For the coating:
• 2 free-range eggs, beaten
• 70 g flour