Hake Fish Cakes That Boost Immunity and Brain Health

Hake meets all these criteria, putting it in a select group of fish to eat this fall: mackerel, sardines, cod, sea bass, and salmon. This low-calorie fish is rich in omega-3 fatty acids, high-quality protein, B vitamins, phosphorus, selenium, and iodine. Hake boosts the immune system, lowers cholesterol, supports bone and dental health, normalizes thyroid function, improves the condition of the mucous membranes of the gastrointestinal tract, and enhances brain, cardiovascular, and nervous system function.
In addition to fish fillet, the hake cakes include onion, white bread soaked in milk, and spices. Depending on the recipe and additional ingredients (fat or breading), the calorie content of hake cakes is about 140–160 kcal per 100 grams. You can get the lowest calorie count and the most benefits by steaming the dish. Hake fish cakes are tender and fluffy.
Ingredients: hake – 600 g; eggs – 2 pcs.; onion – 1 pc.; bread – 4 slices; milk – 70 ml; pepper – to taste; salt – to taste.
Preparation
Thaw the hake, remove the skin and bones, and grind it together with the onion using a meat grinder or blender. Place the minced mixture in a deep bowl, add spices and an egg, and mix well.
Soak the bread slices in milk for 2 minutes, squeeze them out by hand, and add them to the minced mixture. Mix again.
Form patties by hand, coat them in breadcrumbs if desired, heat oil in a preheated pan, and fry the patties over medium heat on both sides.

Tip

To preserve the dietary benefits of low-calorie hake, steam the patties instead of frying them (steam for 10–15 minutes over boiling water). Bake the hake cakes in the oven or cook them in an air fryer for another low-fat option. For a bread-free version, replace the bread with starch or grated raw potatoes to bind the mixture and add tenderness.