The protein cooking time listed in this recipe has been updated.
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Hake Fishcakes with Apple & Fennel Slaw
Sustainably caught hake turned into delectable fishcakes. Shred the apple and fennel for a bright and creamy yoghurt slaw. Tenderstem broc on the side for an extra hit of veg. Scatter with spring onions and a squeeze of lemon. Your frozen favourite - made from scratch.
Prep in 10
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 1 fennel
- 4 spring onion
- 1 apple
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 240g Tenderstem broccoli
- 1 parsnip
- 1 tsp fennel seeds
- 4 hake fillets (skin off) (Fish)
- 1 handful of fresh flat-leaf parsley
- 1 egg (Eggs)
- 4 tbsp cornflour
- 3 large potatoes
- 1 unwaxed lemon
Nutritional Information
Calories: 602
Protein: 48g
Carbs: 54g
Fat: 22g
Hake Fishcakes with Apple & Fennel Slaw
Sustainably caught hake turned into delectable fishcakes. Shred the apple and fennel for a bright and creamy yoghurt slaw. Tenderstem broc on the side for an extra hit of veg. Scatter with spring onions and a squeeze of lemon. Your frozen favourite - made from scratch.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Boil the kettle. Peel and cut the potato and parsnip into 2cm pieces. Add to a medium saucepan and cover with salted boiling water. Boil for 15 mins, until soft, then drain and let steam for 3 mins before mashing.
- Place the hake on a lined baking tray, drizzle with 1 tbsp oil and season with sea salt and black pepper. Bake for 10-12 mins, until cooked through.
- Thinly slice the spring onion. Zest the lemon. Roughly chop the parsley (save half for the slaw). Add all to a mixing bowl with the egg, fennel seeds, mashed potato and parsnips. Flake the fish into the bowl, season with sea salt and black pepper and mix to combine. Form into 8 fishcakes.
- Heat a large ovenproof non-stick pan with 2 tbsp oil on a medium-high heat. Dust both sides of the fishcakes lightly in cornflour. Cook for 3 mins, on each side, until golden. Transfer the pan to the oven and bake for a further 8 mins (or place the fishcakes onto a lined tray to bake for 15-20 mins, without frying first).
- Meanwhile, core and cut the apple into matchsticks. Trim and thinly slice the fennel. Mix with the yoghurt, remaining parsley and juice from half a lemon. Season with sea salt. Place the broccoli in a saucepan and cover with lightly salted boiling water. Boil for 2-3 mins, or until cooked with a slight bite. Drain and season with sea salt and black pepper.
- Serve the fishcakes on plates alongside the slaw and broccoli. Serve with the remaining lemon, cut into wedges.
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