Curried Hake Fish Cakes with a Fresh Green Salad 

Preheat the oven to 180 °C.

Place your hake fillets on a tray and brush the tops with 30ml (2 Tbsp) of the olive oil. Bake in the oven for 10 minutes, or until just cooked through. Set aside and allow to cool, then discard the skin and shred the fish.

Put the potatoes into a pot with add enough water to cover them. Boil on until soft, then drain in a colander. Let them stand until cool and completely dried out, then mash them and set aside.

Heat the remaining 45ml (3 Tbsp) olive oil in a pan over a medium heat. Add the chopped onion and sauté for five minutes. Add the garlic and ginger and cook for a further three minutes.

Stir in the Rajah Mild & Spicy Curry Powder and cook for another minute. Remove from the heat.

Scrape the onion mix from the pan into a bowl and stir in the shredded hake and mashed potato. Add the breadcrumbs, mayonnaise and chopped parsley. Mix well and season to taste with salt and pepper.

Divide the mixture into eight even-sized balls, then gently press down on each one to create a patty. Place in the fridge to chill.

Once the fish cakes have chilled, gently toss each one in flour and dust off the excess.

Heat the vegetable oil in a pan over a medium heat. Add the fish cakes and cook for five minutes, or until golden and heated through. Turn the cakes over halfway through the cooking time.

To make the salad, mix together the lettuce, cucumber and red onion in a bowl. In a separate small bowl, whisk together the lemon juice, Dijon mustard and olive oil. Toss the dressing through the salad just before serving.

Mix the mayonnaise and sweet chilli sauce together.

To serve, divide the dressed salad between four plates, add two fish cakes to each, and finish with a dollop of chilli mayonnaise dressing.