Oven-Baked Hake Fish Patties

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Finely chopped hake binds with egg and semolina to make tender fish patties with a light crumb coating. Drain thawed fish thoroughly before mixing, then let the semolina rest so the mixture firms up. Bake the shaped patties in one layer and use a thermometer to check the centers. A little onion and carrot keeps the lean fish moist without a heavy sauce. Thaw fish in refrigerator if frozen, check for bones and squeeze away excess water; finely chop with onion and carrot. Add eggs, semolina, minced garlic, salt and pepper, then rest mixture 10 minutes to thicken. Heat oven to 180°C (350°F). Form 10 small patties, coat lightly in breadcrumbs and lay on an oiled baking tray.

Recipe card

Oven-Baked Hake Fish Patties

Finely chopped hake binds with egg and semolina to make tender fish patties with a light crumb coating.

Prep 25 minCook 25 minTotal 60 minYield 10 patties, 4 servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Chopping board, mixing bowl, tray, thermometer

Ingredients

500 g boneless hake fillets 1 whole onion 1 whole carrot 2 whole eggs 3 tbsp semolina 1 tbsp olive oil 2 cloves garlic 1 tsp salt 1 pinch black pepper 60 g dry breadcrumbs

Instructions

1. Prepare

   Thaw fish in refrigerator if frozen, check for bones and squeeze away excess water; finely chop with onion and carrot.

2. Mix

   Add eggs, semolina, minced garlic, salt and pepper, then rest mixture 10 minutes to thicken.

3. Shape

   Heat oven to 180°C (350°F). Form 10 small patties, coat lightly in breadcrumbs and lay on an oiled baking tray.

4. Bake

   Bake 20 to 25 minutes, turning once, until golden and thickest center reaches 63°C (145°F).

5. Serve

   Rest 3 minutes and serve with lemon and vegetables.

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How to tell when it is ready

Patties at least 63°C (145°F) with cooked, opaque center.

Tips

• Squeeze thawed fish dry.
• Check fillets for small bones.
• Rest semolina mixture for 10 minutes.
• Keep patties a similar thickness.

Troubleshooting

• If mix is loose, let semolina hydrate longer.
• If patties dry out, avoid overbaking once the center reaches 63°C.

Substitutions

• Use a similar boneless white fish with equally dry flesh.
• Use fine dry breadcrumbs for an even coating.

Variations

• Add fresh dill to the fish mixture.
• Replace carrot with a little finely chopped parsley.

Serving suggestions

• Serve with mashed potatoes.
• Offer steamed broccoli.
• Pair with rice.
• Add a lemon wedge to each plate.

Make ahead

Prepare the measured ingredients in advance. Refrigerate up to 3 days; reheat thoroughly.

Storage

Refrigerate up to 3 days; reheat thoroughly.

Food safety

Cook fish to 63°C (145°F), check bones and keep raw fish chilled.

Frequently asked questions

Why do the patties fall apart?

Too much moisture or insufficient semolina resting can loosen the mixture.

How should I store oven-baked hake fish patties?

Refrigerate up to 3 days; reheat thoroughly.

Serve with mashed potatoes. Refrigerate up to 3 days; reheat thoroughly.