Hake Cakes (aka fish cakes)

I had hake in the freezer and I dont know why but I just needed to make fish cakes.  Hake cakes!  After a day in the garden (hooray for Spring!), we loved them.  My 6 year old inhaled 4 or 5 of them but that was mostly because he loves tartar sauce.  They're simple, quick, and fun.  We had appetizers, so I just served it with ginger coleslaw and of course a tartar sauce (just mayo, capers, and a splash of rice vinegar).

Hake Cakes
serves 4 adults (I think!)

5 portions of uncooked white fish (hake or cod)
1 egg yolk
2 medium eggs
1 teaspoon thyme
zest of one lemon
1 tablespoon spicy mustard
heaping 1/3 cup mayonnaise
heaping 1/3 cup bread crumbs

In a large bowl, flake fish with a fork.  In a medium bowl, whisk together egg yolk, eggs, thyme, mustard, lemon zest, and mayo. Stir in bread crumbs, then pour over fish and mix.

Heat a large pan, medium heat with oil. Shape cakes and place in pan (if you'd rather plan ahead, you can shape them and refrigerate them first) and cook until golden brown on both sides.  Keep them warm in the oven while you make the rest.

Serve with tartar sauce, or make into a sandwich tartar sauce, lettuce, avocado, cukes, and/or tomato.  You could also serve them as appetizers or over a salad.