Hake meets all these criteria, making it part of the “select group” of fish recommended for consumption in the autumn diet (alongside 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 . Hake boosts the immune system, lowers , supports bone and dental health, normalizes thyroid function, improves the condition of the gastrointestinal tract’s mucous membranes, and enhances brain, cardiovascular, and nervous system function.
In addition to fish fillet, the hake cakes include , 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. The lowest calorie count and maximum benefits can be achieved by steaming the dish. Hake fish cakes turn out 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, debone it, and chop it together with using a meat grinder or blender. Place the minced mixture in a deep bowl, add spices, an egg, and mix well.
Soak the slices of bread in milk (for 2 minutes), squeeze them out by hand, and add them to the minced mixture. Mix again.
Form patties in your hands, coat them in breadcrumbs (if desired), place them in a preheated pan with oil, and fry over medium heat on both sides.
Tip
To preserve the dietary benefits of low-calorie hake, it’s better to opt for steaming the patties instead of frying them (steam for 10-15 minutes over boiling water). You can also bake hake cakes in the oven or prepare them in an air fryer. Alternatively, for a bread-free version, you can replace the bread with starch, grated raw potatoes, or to bind the mixture and add tenderness.
