Hake fishcakes for Chanukah

NIRIT SABAN

Ingredients

1kg fresh hake fillet

Juice of 2 lemons

1 tablespoon chopped chives

1 tablespoon freshly chopped coriander leaves

1 tablespoon chopped parsley

Salt

Freshly ground black pepper

200g cornflake crumbs

3 tablespoons toasted sesame seeds

Method

Soak the hake overnight in lemon juice.

On a chopping board, slice the hake fillet into long thin strips and then dice into small chunks.

In a medium size mixing bowl, add the chopped diced hake flesh, all the herbs, salt and pepper and mix loosely. Shape into 8 – 10 fishcakes.

Put the cornflake crumbs, sesame seeds, salt and pepper, on a tray and crust each fishcake with it.

In a frying pan warm the oil on a medium heat and fry each cake for 2 minutes each side or until golden brown.