Crayfish Hake Chilli Fish Cakes
A delicious spicy fish cakes with chucks of seasoned crayfish meat bursting with flavor perfect to have as a light meal or to make ahead and freeze. If you don’t want to add potato just add 1/4 cup extra panko crumbs. All the seasonings and sauces are approximate amounts, simply increase or decrease amounts according to your taste. You also have the option of crumbing the fish cakes on the outside. The best part about fish cakes you can add any seasoning or sauce that you like. For me it is always extra chillies.
Crayfish Hake Chilli Fish Cakes


  • 8 crayfish (I removed from shell and chopped in small pieces about 1cm)
  • 2 long hake fillets
  • Milk just enough to cover sides of hake when poaching
  • 1 bay leaf
  • Small diced onion
  • 1/2 cup of panko crumbs
  • 1 mashed potato (optional bbut I added it here)
  • Freshly chopped coriander enough for mixture
  • 1 tsp crushed garlic
  • 1 tbsp mayo
  • 1 tsp fish sauce
  • 1 tbsp soy sauce
  • 2 fresh green chillies chopped
  • Salt and pepper to taste
  • 1 tbsp red chilli paste (add according to your taste)
  • A squeeze of lemon juice
  • Dried mixed herbs according to your taste
  • 1 tsp of The Healthy Plate’s Seafood masala
  • Flour to dust hands when shaping fish cakes


  1. In a pan add your hake, bay leaf, milk and some crushed pepper to poach till soft for about five minutes.
  2. Remove your hake and flake into a bowl.
  3. Season your chopped uncooked crayfish with The Healthy Plate’s Seafood spice, pepper, garlic and add to your flaked hake.
  4. Now add the rest of your ingredients mixing well with your hand until all ingredients (including pepper) are well combined.
  5. Dust both adds with flour each time you shape your fish cakes.
  6. Fry on meduim heat till both sides and golden brown. To reheat either pop into the oven or airfryer.