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Fish cakes:
Yoghurt cucumber sauce:
Fish cakes:
Mix the hake, potato, onion, parsley, seasoning, lemon juice and egg together. Leave to cool.
Shape into balls. Flatten, dust with flour and shape into fishcakes.
Refrigerate for 1 hour. Shallow fry for 2 – 3 minutes on each side until golden.
Yoghurt cucumber sauce:
Drain the cucumber well. Add the yoghurt, garlic and seasoning and mix together.
To serve:
Serve the fish cakes with yoghurt cucumber sauce and sliced lemon.
HINTS & TIPS:
Use canned salmon or tuna instead of hake.
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