Spicy Corn
Fishcakes
  • Description:

    With its soft hake, potatoes and corn filling, this fishcake recipe reveals something with plenty of substance. The fishcakes have just the right amount of spice and their crispy-fried coating makes them all the more indulgent. These make for perfect appetisers at dinner parties or even a great way of spoiling yourself with a delicious snack. Be sure to use sustainable fish for a truly guilt-free meal. Serves: 4

  • Ingredients:

    600 g potatoes, peeled and diced
    410 g Rhodes Whole Kernel Corn in brine, drained
    Handful coriander leaves, chopped
    Grated zest and juice of 1 lemon

    1 small chilli, seeds removed and chopped (optional)
    300 g hake fillet
    1 lemon, sliced

    Salt and coarsely ground black pepper, to taste
    Breadcrumbs, for dusting
    Sunflower oil, for frying

  • Method:

    1. Boil the potatoes in salted water until just tender, not too soft. Drain well.
    2. Place the potatoes in a large bowl, and coarsely mash using a masher or fork.
    3. Add the Rhodes Whole Kernel Corn, coriander, lemon zest and chilli, if using.
    4. Poach the hake fillet in a little water with the sliced lemon until cooked.
    5. Cool, remove the skin and use 2 forks to flake the fish.
    6. Add the fish to the potato mixture and stir with a wooden spoon.
    7. Season well with salt, pepper and lemon juice.
    8. Divide the mixture into 8 evenly sized balls.
    9. Coat each ball in the breadcrumbs and set aside.
    10. Heat the oil in a frying pan and fry the fishcakes in the oil until golden on each side and heated through.
    11. Serve immediately.

    Recipe supplied by Rhodes