Feta, basil and hoki potato cakes

A delicious healthy potato and fish cake recipe

SERVES 10
TIME TO MAKE 30 - 45 mins
MEAL TYPE Dinner
SERVES 10
TIME TO MAKE 30 - 45 mins
MEAL TYPE Dinner

Method

  1. Preheat oven to 200C
  2. Place the hoki in a saucepan and just cover with water
  3. Heat slowly and gently cook until the hoki is just cooked through
  4. Remove hoki from the water and allow to cool
  5. Crush boiled potatoes and mix with feta, eggs, basil and breadcrumbs
  6. Break up the hoki into flakes
  7. Gently mix hoki into potato mixture
  8. Form 130g balls of mixture and flatten to make a large pattie
  9. Heat canola oil in a heavy based frying pan
  10. Brown each side of the potato cake then place on a baking tray
  11. Bake potato cakes in oven for approximately 10 minutes or until hot through

Tip

For children make these in half sized portions.

  • 4x 140g 
    frozen Hoki fillets, thawed
  • 2 cup
    boiled, peeled potato
  • 50 g
    low sodium feta cheese
  • eggs
  • 1/2 cup
    fresh basil leaves, roughly chopped
  • 1 cup
    dried breadcrumbs
  • 1 tbsp
    canola oil
Per serve
  • Energy
    620kJ
  • Total Fat
    4.4g
  • Saturated Fat
    1.3g
  • Total Carbohydrate
    14.3g
  • Sugars
    1.1g
  • Dietary Fibre
    1.3g
  • Sodium
    197mg

Method

  1. Preheat oven to 200C
  2. Place the hoki in a saucepan and just cover with water
  3. Heat slowly and gently cook until the hoki is just cooked through
  4. Remove hoki from the water and allow to cool
  5. Crush boiled potatoes and mix with feta, eggs, basil and breadcrumbs
  6. Break up the hoki into flakes
  7. Gently mix hoki into potato mixture
  8. Form 130g balls of mixture and flatten to make a large pattie
  9. Heat canola oil in a heavy based frying pan
  10. Brown each side of the potato cake then place on a baking tray
  11. Bake potato cakes in oven for approximately 10 minutes or until hot through

Tip

For children make these in half sized portions.