Peri Peri Spiced Hake Fish Cakes With Chips & Spicy Peas
Get ready to spice up your fish cake game. You'll combine sweet potato, hake and peri peri seasoning before shaping and rolling in breadcrumbs. Bake until golden and serve alongside chips, chilli and mint spicy peas and peri peri mayo.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Flour, Olive oil, Pepper, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Peel and chop your sweet potato[es] into small, bite-sized pieces
Add the chopped sweet potato[es] to a bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork
Put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender
Meanwhile, cut your potatoes (skins on) into chips
Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper
Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp
Pat your hake fillet[s] dry and chop into small bite-sized pieces
Once the sweet potato[es] are fork-tender, drain any excess water from the potatoes and mash until smooth
Once smooth, add the chopped hake with your vegetable stock mix, half your peri peri seasoning (you'll use the rest later!) and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and mix it all together – this is your fish cake mixture
Add your panko breadcrumbs to a plate with a generous drizzle of olive oil and pinch of salt and pepper
Divide the fish cake mixture equally and shape into fishcakes (1 per person), then press into the panko breadcrumbs firmly to evenly coat – this are your peri peri-spiced hake fish cake[s]
Add the peri peri-spiced hake fish cake[s] to a tin foil-lined baking tray (or two!) and put in the oven for 15-20 min or until golden
Meanwhile, combine your mayo with the remaining peri peri seasoning with 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water – this is your peri peri mayo
Peel and chop (or grate) your garlic
Strip your mint leaves from their stems and chop them roughly, discard the stems
Tip: Hold the top of the herb sprigs firmly and slide your fingers down their lengths to easily remove the leaves
Heat a pot with a knob of butter over a medium heat
Once hot, add the chopped garlic and your chilli flakes (cant handle the heat? Go easy!) and cook for 1 min or until fragrant
Once fragrant, add your blanched peas and chopped mint with a pinch of salt and cook for 1-2 min further or until they're warmed through – these are your spicy peas
Serve the peri peri-spiced hake fish cake[s] with the chips, spicy peas and peri peri mayo to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, fish, gluten, mustard).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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