10 min cooking time

10 min preparation time

Serves 6


500 g cooked hake, with the bones and skin removed
1 slice of white bread
125 ml (½ cup) Clover Fresh Full Cream Milk
1 small onion, grated
250 ml (1 cup) mashed potato
45 ml (3 tbsp) finely chopped parsley

5 ml (1 tsp) salt
2,5 ml (½ tsp) dried thyme
2 eggs, beaten
80 ml (5 tbsp + 1 tsp) cake flour
5 ml (1 tsp) baking powder
Olive Pride Blend of Seed Oils and Extra Virgin Olive Oil for pan-frying



  1. Flake the fish and mash it well.
  2. Soak the bread in the milk, express the excess milk, and mash the bread well.
  3. Mix the fish, bread and the rest of the ingredients, except for the oil, in a mixing bowl.
  4. Pour approximately 1 cm of oil in a pan and heat.
  5. Ladle spoonfuls of the fish mixture into the hot oil and fry over medium heat until golden brown on one side. Flip the fish cakes over and fry on the other side until brown.
  6. Place the cakes on paper towels to absorb the excess oil.
  7. Serve with salad and fresh bread rolls.