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.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.