I was told that this was a very comprehensive meal, which around here is a compliment and I’ll take it. The hake fish patties are soft on the inside with a nice crisp on the outside. They’re flavored with herbs, mustard and have a slight sweetness from the sweet potato.
I used rice flour to help hold them together, a flour that has become one of my favourite alternative flours. It doesn’t have a strong taste which means you taste the important ingredients, not the flour. It also acts similarly to flour in recipes (unlike coconut flour which absorbs a lot more water, or nut flours which absorb less) and is allergen free.
They’re baked, so to make them crispy on the outside I did two things
- I used rice flakes to coat the patties. It’s not essential but highly recommended especially if you like a little crunch. I got rice flakes from Trader Joes but have found these rice crumbs here which would work the same way. If you want the crumb but aren’t looking to make them gluten free, bread crumbs or panko crumbs would also work.
- I sprayed the patties with coconut oil spray before they went into the oven. This makes them extra crispy. You can also use an olive oil spray or simply brush olive oil on them before baking.
You can serve them in a bun for a fish burger, in a salad, with grains or like I did with an avocado lime cream, cherry tomatoes and corn. It’s a comprehensive meal. Or so I was told.
Hake Patties with Avocado Cream, Cherry Tomatoes and Corn
- 2 medium white sweet potatoes or 300g or 1 ½ cups mash
- 4 hake fillets, deboned (400g) roughly chopped
- 1 egg
- 3/4 C Rice flour
- 1/4 C fresh parsley roughly chopped
- 2 tbsp fresh chives finely chopped
- 1 tsp Dijon mustard
- 1 tsp Salt
- 1/2 tsp black pepper
- 1/3 C rice flakes
- Olive oil / Coconut Oil Spray
- 2 large avocados
- 1 lime juiced
- 1 tbsp olive oil
- 1 tbsp Nutritional Yeast
- 1/4 tsp Garlic Powder
- Freshly Cracked Salt to taste
- 2 punnets Cherry Tomatoes washed and halved
- 3 cobs fresh corn steamed or boiled and corn removed from the cob.
- Steam or boil the sweet potatoes until fully cooked. Allow them to cool and then mash them. You should get 1 ½ cups of mash.
- Preheat the oven to 190C and spray a baking tray with non-stick spray.
- Add the rice flakes to a bowl and set aside till later.
- Add the cooled mash along with the rest of the ingredients EXCEPT THE RICE FLAKES to a food processer. Pulse until the mixture comes together in a sticky mixture and the ingredients (especially the hake) are broken down and combined.
- Using a ¼ C measurement, scoop the mixture and shape into balls. Then flatten out into patties. Set aside until you’ve shaped them all.
- Once they’ve been shaped, dip each patty into the rice flake to coat both sides. As the mixture is sticky, the flakes will stick to it.
- Place the crumbed patties on the prepared baking tray and spray with coconut oil / olive oil spray. Bake for 20 minutes. Flip the patties over and bake for another 10 minutes on the other side.
- If you’re not serving them immediately, remove and let them cool on a wire rack. This helps keep both the top and bottom crispy and prevents any sogginess from the steam.
- Add all ingredients to a blender and blend until smooth. Season to taste.
- Dollop the avocado cream onto a plate, top with hake patties, cherry tomatoes and corn.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.