Peel the potatoes, cut them into cubes and cook them in a saucepan with boiling water for about 25 minutes.
Clean the hake well, so that there are no remains of skin or thorns. When there are 5 minutes left to cook the potatoes, add the hake to the saucepan.
Once cooked, drain all the ingredients well, separate the potatoes and the hake. Mash the potatoes with a fork until they have a puree or mash them with the blender. Crumble the hake with your fingers into very small pieces.
Finely chop the parsley or dill leaves, discarding the stems. In a bowl, mix the mashed potato, hake, chopped herbs and a tablespoon of breadcrumbs very well.
Put more breadcrumbs on a plate. Take portions of the mixture and make circles the size of a small hamburger and about 2 cm thick. Pass them through the plate of breadcrumbs until both sides are covered and you are placing them in a larger dish.
Put the fountain in the fridge for an hour before cooking, so that they harden a bit.
Drizzle olive oil in a large skillet over medium heat and cook the fish cakes on both sides, about 3 minutes per side or until golden.
Wait until they are lukewarm and serve them right away, they are tastier when freshly made. Take advantage!
Tricks and tips
You can actually use any fish for this recipe: whiting, fresh cod, monkfish, sea bass, salmon… whatever it is, make sure you clean all the bones well.
They can also be made in the oven: at 180ºC and with the grill on for about 5 minutes on each side.
For a slightly sweet taste, use a mixture of potato and sweet potato.
If you are using frozen fish fillets, thaw them first to remove excess liquid.
A handful of very finely chopped prawns or crushed peas in the mixture are also delicious. For an extra flavor you can grate a little lemon zest and add it to the mixture of mashed potato and fish.
