- Poach 500g hake fillets in milk for about 10 minutes. Sauté 6 chopped spring onions slowly in a little butter until soft but not brown. Boil and mash 4 potatoes with a little milk and butter and add 2 tbsps lemon juice. Using a spoon stir in the fish, spring onions and 1 grated carrot.
- Shape the mixture into patties or balls. Beat one egg and dip the cakes in it, then roll in some breadcrumbs. Shallow fry the fish cakes or oven bake until golden.