Hake and Potato Fish Cakes with Green Pepper–Herb Salsa

Name: Hake and Potato Fish Cakes with Green Pepper–Herb Salsa
Total time: 7200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound hake fillets; 3 medium Yukon Gold potatoes; 1 shallot, finely chopped; 2 cloves garlic, minced; 1 large egg; 1 tablespoon parsley, freshly chopped; 1 tablespoon dill, freshly chopped; 1 lemon, zested; 1 teaspoon smoked paprika; 1 teaspoon Dijon mustard; .25 cup vegetable oil; .25 teaspoon salt; .25 teaspoon ground black pepper; 1 large poblano pepper; 1 large green bell pepper; 1 jalapeno pepper; 1 clove garlic; 1 small onion; 1 ⁄2 cup parsley; 1 ⁄2 cup cilantro; 1 ⁄4 cup mint leaves; 1 lime, juiced; 1 ⁄4 cup extra virgin olive oil; 2 tablespoons white wine vinegar; 1 ⁄4 teaspoon salt

HE COOKS® @hecooksco

These Mediterranean-inspired hake fish cakes combine tender poached fish with Yukon Gold potatoes, fresh herbs, and smoked paprika for authentic Spanish flavors. Served with a vibrant smoky green pepper herb salsa, they deliver crispy exteriors and creamy centers in an elevated comfort food dish.

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Ingredients

2 hours

4 servings

For the Fish Cakes
1 poundhake fillets
3medium Yukon Gold potatoes
1shallot, finely chopped
2 clovesgarlic, minced
1large egg
1 tablespoonparsley, freshly chopped
1 tablespoondill, freshly chopped
1lemon, zested
1 teaspoonsmoked paprika
1 teaspoonDijon mustard
.25 cupvegetable oil
.25 teaspoonsalt
.25 teaspoonground black pepper
Fo the Green Pepper-Herb Salsa
1large poblano pepper
1large green bell pepper
1jalapeno pepper
1 clovegarlic
1small onion
1⁄2 cup parsley
1⁄2 cup cilantro
1⁄4 cup mint leaves
1lime, juiced
1⁄4 cup extra virgin olive oil
2 tablespoonswhite wine vinegar
1⁄4 teaspoon salt

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Steps

2 hours

1

Poach the Fish: Place the soaked salt cod in a saucepan, cover with fresh cold water, and bring just to a simmer. Poach gently for 10 minutes until the flesh flakes easily. Drain, remove skin and bones, and shred the fish into small pieces.
2

Steam the Potatoes: Steam the potatoes until very tender, about 20 minutes. Transfer to a bowl and mash until smooth. Steaming helps reduce excess moisture.
3

Mix the Base: In a large bowl, combine the mashed potatoes, flaked hake, shallot, garlic, egg, parsley, dill, lemon zest, Dijon mustard, smoked paprika, salt, and black pepper. Mix until evenly incorporated.
4

Shape and Chill: Form the mixture into small patties, about 3 inches wide. Place on a parchment-lined tray and chill in the refrigerator for at least 1 hour to firm up.
5

Char the Peppers: Place the poblano, bell pepper, and jalapeño under the broiler until blistered, 5-10 minutes. Cover and steam for 10 minutes, then stem and seed.
6

Blend the Salsa: In a blender, combine the charred peppers with garlic, onion, parsley, cilantro, mint, lime juice, extra virgin olive oil, vinegar, and salt. Blend until smooth. Store in an airtight container, and chill until ready for use.
7

Fry the Cakes: Heat vegetable oil in a skillet over medium heat. Fry the patties in batches until golden and crisp on both sides, 3–4 minutes per side. Drain on paper towels.
8

Serve: Spoon the green pepper–herb salsa over the warm fish cakes, and serve with lemon wedges on the side, if desired.