INGREDIENTS

500 g hake fillets
1 chilli, chopped
2 cloves garlic, crushed
1 5cm piece ginger, grated
125 ml coriander leaves
2 tablespoon sunflower oil
2 red chilli
2 tablespoon olive oil
good-quality mayonnaise

METHOD

1. Pre-heat the oven to 180°C.
2. Skin and de-bone a fillet of hake, then chop the fish and place in a blender along with the chopped chilli, garlic, ginger, coriander and seasoning. Pulse until combined but still chunky.
3. Remove from the blender and mould into fish cakes. Pan-fry in hot sunflower oil until golden (about 2 minutes on each side) then finish in the oven for 5 to 7 minutes until cooked through.
4. Blend the red chillies with the olive oil, fold through the good-quality mayonnaise and serve with the fish cakes.

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