Preheat the oven to 180°C. Cook the potatoes in salted boiling water until tender. Drain and mash until smooth. Fold in the chopped hake, garlic and parsley and season to taste. Divide the mixture into four and mould into evenly sized cakes. Dust the cakes with bread crumbs and pan fry them in hot canola oil until golden on each side. Place on a baking tray and cook for a further 5 minutes in the oven.
Toss the tomatoes with the red onion, baby leaves, red wine vinegar and olive oil and serve immediately over your hot fish cakes with a dollop of mayonnaise.
Recipe by City Press iMagazine.
Da food looks gud on mondae lm goin 2 prepare this dish