| Preparation: 1 hour | Cooking: 30 minutes |
| Ingredients | Method |
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600 g hake fillet, boneless and skinless; you can use cod fillet
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Cut the hake fillet into large pieces and place them in a food processor. |
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74 g plain flour
138 g double cream
zest from ½ medium lemon
1 small egg, beaten
¾ tsp of salt
1/3 tsp white pepper
  
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Add the flour, cream, beaten egg, lemon zest, salt and pepper. Process to get a very sticky mixture.
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1 tbsp chopped dill
1tbsp chopped capers
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Transfer the mixture to a bowl, then add capers and dill and bring together all ingredients.
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Take a tablespoon of the mixture and form a pattie with lightly floured hands. Use the whole mixture and make about 8-10 patties. Try not to use too much flour, enough to handle the sticky mixture.
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Place a pan on medium heat, melt the butter and add the oil. Fry the patties until golden brown. Serve with Rémoulade and freshly baked buns.
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The recipe inspired by Rick Stein's recipe from the book "Rick Stein Long weekends"
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