Hake fish cakes with mustard middles - Good Food Middle East
Use white fish fillets in this self-saucing version of a seafood classic, with a hidden crème fraîche, cheddar and mustard filling
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfoodme.com.
Ingredients
- 450g floury potatoes, cut into chunks (we used Rooster potatoes)
- 1 bay leaf
- a few peppercorns
- 450g skinless hake fillet, cut into 4
- bunch spring onions, finely shredded
- 1 whole nutmeg
- 3 tbsp plain flour, seasoned
- 1 egg
- 100g fresh breadcrumbs
- 2l vegetable oil, for deep-frying
- salad leaves, to serve
- lemon wedges, to serve
- 100g full-fat crème fraîche
- 50g strong cheddar, grated
- 1 egg yolk (reserve the white)
- 1 tbsp wholegrain mustard
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