Hake fishballs with potato and dill

Using as an excuse March’s 25th, a day that we celebrate through a national fish eating, I decided to show you today a different version of a meze made of fish.

Today I cook fishballs with fresh hake, dill and potatoes.

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  • 500 g potatoes
  • 500 g hake fillet (you may also use frozen hake fillet)
  • 2 teaspoons of olive oil
  • 2 spring inions, thinly sliced
  • 2 teaspoons thinly cut dull
  • A bit of flour
  • 2 eggs, beaten
  • ¾ of a cup rusk powder
  • Salt
  • Pepper


  • Peel the potatoes, wash them and cut them into pieces.
  • Put them inside a pan, fill it with cold water and cook them for 20 minutes.
  • Dry them off and smash them using a fork.
  • Put the hake inside a pan and fill it with water until the hake is covered.
  • Cook it for 5 minutes.
  • Allow it to cool down and then chop it with your hands.
  • Transfer it to the bowl with the potatoes and add the rest of the ingredients.
  • Stir and shape into small fishballs.
  • Put them in a plate and transfer them to the fridge for 30 minutes to set.
  • In a bowl, add some flour, salt and pepper.
  • In another bowl add the eggs and in a third the rusk powder.
  • One by one, dip the fishballs inside the flour, the egg and finally the rusk, always with this same succession.
  • Fry them for around 4 minutes, over high heat in a small frying pan with olive oil.
  • Fry them in small groups of 3-5 fishballs every time and then dry them off on kitchen towel.

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