Oven-Baked Hake Patties with Carrot and Semolina

Name: Oven-Baked Hake Patties with Carrot and Semolina
Prep time: 25 min
Cook time: 25 min
Total time: 60 min
Yield: 10 patties, 4 servings
Cuisine: Eastern European
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

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

By Savva LoginovUpdated October 2, 2026

Total 1 hrMakes 10 patties, 4 servings

Jump to Recipe

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.

Oven-Baked Hake Patties with Carrot and Semolina

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.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Oven-Baked Hake Patties with Carrot and Semolina