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Here is another healthy heart-smart recipe. Being on a healthy diet does not mean depriving your sensual self of all that food can offer. This awesome recipe offers plenty sensual variety: savoury, sweet, tart, warm, cold, soft, tender and crisp.

Hake Patties with Horseradish, Apple and Celery Relish

Ingredients


  • Patties
  • 450 g frozen hake fillets, skinned and cubed
  • 2 egg whites
  • 1 medium-large potato (160 g), scrubbed
  • 30 ml corn starch (Maizena)
  • 3 ml garlic & herb seasoning salt
  • 3 ml freshly-milled black pepper
  • 3 ml ground nutmeg
  • 45 ml spring onion, finely chopped with the green stalks
  • 30 ml parsley, chopped
  • Relish
  • 30 ml celery stalks, very finely chopped
  • 30 ml spring onion, finely chopped with the green stalks
  • 1 sweet apple, cored and very finely chopped
  • 15 ml lemon juice
  • 30 ml low-oil mayonnaise
  • 30 ml fat-free plain yoghurt
  • 15 ml creamed horseradish
  • 30 ml celery leaves, finely chopped



Chef's hint: You can reduce the fat content even further by omitting the mayo (awww), and using more fat-free yoghurt.

Method


First make the relish. Combine the celery, spring onion, apple and lemon juice in a glass dish. Add the mayonnaise, yoghurt, horseradish and celery leaves. Mix well, transfer to a serving dish, cover and set aside until required.

Place the hake cubes and egg whites in the processor and pulse until coarsely chopped. Transfer to a mixing bowl and cover.

Grate the potato and place in a bowl. Add enough cold water to cover. Now stir the potatoes; the excess starch will dissolve in the water and the process will help prevent the potatoes from turning blue-grey promise. Drain well then dry thoroughly. A salad spinner lined with a dry clean cloth works like a bomb. When the potato is dry enough, add it to the fish then sprinkle with the corn starch. Add the herbal salt, black pepper, nutmeg, spring onion and parsley and stir lightly but well until combined.

Heat a non-stick pan to medium and drop spoonfuls of the patty mixture into the pan. Fry for 5 minutes per side or until golden brown then transfer to a serving platter. Garnish with the apple and lemon slices and celery leaves and serve warm with a green salad and butterbean mash.

Makes about 12 patties (depending on size, serves 6)