Mexican Style Fish Cakes

by | Jun 23, 2021 | From the Kitchen


Makes 12-15 fish cakes

  • 5 medium sweet potatoes

  • 1 cups coriander, chopped

  • 6 spring onions, chopped

  • 1 ½ cups frozen corn, defrosted and drained

  • 600g hake fillets

  • 1 lemon

  • 250g polenta

  • olive oil

  • 3 tablespoon sweet chilli sauce

  • 250g Mayonnaise

  • 1 lemon


  1. Preheat the oven to 180ºC.
  2. Peel the sweet potato and cut into blocks. Boil the sweet potato till soft. Mash the potato and set it aside
  3. Pick and finely chop the coriander leaves, trim and finely chop the spring onions.
  4. Defrost and drain the corn kernels well. All excess water must be drained.
  5. In a large pan poach the hake fillets in milk, seasoning the fish with fish spice, salt and pepper. Once the hake is cooked, remove from milk and drain so all excess milk drips off.
  6. Flake the hake and place in a large bowl with the sweet potato mash, corn kernels, coriander and spring onions. Season well with salt and pepper if needed (taste first), add the juice and zest of 2 lemons, then mix well to combine. Taste again for sourness. If needed add more zest and juice of 1 lemon.
  7. Divide the mixture and shape into rounds, flattening each one into a fish cake. Roll them in the polenta, place them on a lined tray and pop them in the fridge for at least 30 minutes.
  8. Place a large, frying pan over medium heat, add a little oil and fry the fish cakes until golden, about 2 to 3 minutes on each side (you might need to do this in batches). Place on an oven tray and return to the oven for 10 minutes.
  9. In a bowl, mix the zest and juice of 1 lemon with the chilli sauce and mayonnaise. Season and scatter over some coriander. Serve with the fish cakes, a crisp salad and some lemon cut into wedges.
Mexican Style Fish Cakes
Mexican Style Fish Cakes
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