Hake fish cakes Picture: Ina Paarman
Makes: 16

You will need
½ cup (125 ml) fresh full cream milk
1 kg Hake (stock fish) filleted 
Ina Paarman's Seasoned Sea Salt
1 cup (250 ml) mashed potato
1 large onion grated or very finely chopped
2 T (30 ml) parsley, finely chopped
1 t (5 ml) fresh lemon thyme, finely chopped (optional)
1 clove garlic, crushed
2 t (10 ml) fresh lemon juice
2 t (10 ml) baking powder
1 extra large egg, lightly beaten
flour for dipping fish cakes
oil for shallow pan frying

To serve
Ina Paarman's Sweet Chilli Chutney

Method
Pour the milk into a frying pan. 
Add the fish, skin side down and season well with Seasoned Sea Salt. 
Cover with a lid and poach gently for 5 minutes only. 
Switch off the heat, keep fish covered with the lid and leave to stand for 10 minutes to complete the cooking with the retained heat in the pan.
Remash potatoes and add the onion, parsley, thyme, garlic and lemon juice.
Flake the fish and add to the mash together with the baking powder and beaten egg. 
Shape fish cakes (smallish ones are easier to handle). We used a level ¼ cup of mixture at a time. The mixture is quite soft. Roll into balls and re-roll in flour. Flatten to form patties. 
If time permits leave them in the freezer, on a baking sheet, for ± 30 minutes to firm. 
Shallow fry in ½ cm deep oil (about 3 minutes on each side) turning only once, using a spatula and a fork, Cook until golden brown.
Drain on brown or kitchen paper.
Serve warm with our Sweet Chilli Chutney.
Also delicious served at room temperature with a salad the next day.