Zola’s Feasts Fish Cakes


Serves 4

2 medium potatoes
Salt and pepper
2 Tbs butter
800g hake, skinless & boneless
2 Tbs Zola’s Feasts Spice Mix
2 spring onions, finely chopped
2 eggs, beaten
2 cups breadcrumbs
4 Tbs Olive oil for frying


Peel and chop the potatoes, then boil until soft.

Mash well and season with salt and pepper and a knob of butter.

Set aside to cool to room temperature.

Place the fish into a pan, season with the spice mix, add 1/4 cup water to the pan, cover and simmer for 8-10 minutes until the fish is cooked through.

Set aside to cool to room temperature.

Once cool, mix together the fish and mashed potatoes along with the spring onion and season to taste.

Using wet hands, divide mixture into 8 small cakes, then place into the fridge for 30 minutes.

Dip each fish cake into the egg, then coat in the breadcrumbs.

Fry in the hot oil until golden on each side (You can also bake them in a 200c oven).