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Hake fish cutlets with cream in semolina

Creamy Hake Fish Cakes Breaded in Semolina

You can eat plenty of these fish cakes without worrying about calories! I always make them for my kids. Hake cakes made this way come out wonderfully tender and juicy with a golden crust. I'd also recommend them to anyone who prefers lighter, lower-calorie food. The weight I list is for cleaned fillet — if you're using frozen fish, buy about 200 grams extra, since it will lose weight as the water thaws out.

olma-7

Recipe author

Hake fish cutlets with cream in semolina

Composition / ingredients

Servings:

Chicken eggs

Cream

Onion

Hake (fillet)

500

Semolina

White pepper

0.25

Sea salt

0.25

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 12 g

Fats 13 % 3 g

Carbohydrates 38 % 9 g

118 kcal

GI: 22 / 78 / 0

Cooking method

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Cut the hake fillet into large pieces and pulse it in a blender. Peel the onion and blitz it the same way. Combine the onion with the ground fish, adding the sea salt and white pepper. Next, mix in the egg and about 30 grams of the semolina. Pour in the cream and mix well. Chill the mixture for 30 minutes. Once it's chilled, shape small cakes, coat them in the remaining semolina, and fry on both sides over medium heat. The creamy hake cakes are ready — serve them with sautéed Brussels sprouts and broccoli, or with mashed potatoes. Enjoy!