Medium

Hake fritters with olive hummus

Name: Hake fritters with olive hummus
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: 300 g Hake (skinless and boneless); 60 g Plain flour; 60 g Shallot; 40 g Mascarpone; 14 g Baking powder; 2 g Sweet paprika; 10 g Cornflour; 50 g Egg (1 medium); 9 g Garlic (1 clove batter and 2 hummus); 110 g Extra virgin olive oil (Estimated amount consumed: 25 g batter, 35 g hummus and estimated 50 g absorbed; extra for frying); 5 g Parsley; 2 g Salt; 450 g Chickpeas (cooked and drained); 45 g Tahini; 300 g Olives (green, pitted and drained); 40 g Lemon (juice)

Total time45 min Preparation and possible waiting 25 min · Cooking 20 min

Preparation and possible waiting: 25 min · Cooking: 20 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Egg: Ingredient to check: Egg. Fish: Ingredient to check: Hake. Milk: Ingredient to check: Mascarpone. Sesame: Ingredient to check: Tahini. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour.

Rating Not yet rated

Fish and mascarpone fritters served with chickpea and green olive hummus.

Jump to steps

25 minpreparation and possible waiting

20 mincooking

4servings

3.266 kcalwhole recipe

816 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 45 min Preparation and possible waiting 25 min · Cooking 20 min

Preparation and possible waiting: 25 min · Cooking: 20 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Main course 30 to 60 minutes Home-style

Allergens

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Diet

Pescatarian

Dish type

Main course

Meal

Lunch

Preparation

Frying

Appliances

BlenderFrying pan

Cuisine

Home-style

Season

All year round

Occasion

Weekend

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

Method

Blend the hake with the flour, shallots, mascarpone, baking powder, sweet paprika, cornflour, egg, 1 garlic clove, 25 g of olive oil and a pinch of salt. The batter should be thick enough to scoop with a spoon.
For the hummus, blend the chickpeas with the remaining garlic, tahini, olives, lemon juice and 35 g of oil. Taste before adding more salt.
Heat oil to around 175°C. Shape small portions with two spoons and fry in batches, turning, until golden and fully cooked in the centre. Open a test fritter to check the texture and cook longer if still raw.
Drain the fritters on kitchen paper and serve freshly cooked with the hummus. Finish with chopped parsley.

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Ingredients

Method

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