NIRIT SABAN
Ingredients
1kg fresh hake fillet
Juice of 2 lemons
1 tablespoon chopped chives
1 tablespoon freshly chopped coriander leaves
1 tablespoon chopped parsley
Salt
Freshly ground black pepper
200g cornflake crumbs
3 tablespoons toasted sesame seeds
Method
Soak the hake overnight in lemon juice.
On a chopping board, slice the hake fillet into long thin strips and then dice into small chunks.
In a medium size mixing bowl, add the chopped diced hake flesh, all the herbs, salt and pepper and mix loosely. Shape into 8 – 10 fishcakes.
Put the cornflake crumbs, sesame seeds, salt and pepper, on a tray and crust each fishcake with it.
In a frying pan warm the oil on a medium heat and fry each cake for 2 minutes each side or until golden brown.
