The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
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
Allergens
Contains:
Nuts, Fish, Eggs
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 103Kcal | 602Kcal |
| 433kJ | 2520kJ | |
| Fat | 3.7g | 22g |
| of which saturates | 0.6g | 3.4g |
| Carbohydrates | 9g | 54g |
| of which sugars | 1.8g | 11g |
| Protein | 8.2g | 48g |
| Salt | 0.08g | 0.49g |
| Fibre | 2.1g | 12g |
Prep in 10
High protein
1/3 daily fibre
5 plants
Low sat fat
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.
Cooking Instructions
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.
Getting hungry?
Healthy, chef designed meal kits to cook at home.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.