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Pregnancy Recipe

Evening meal

Baked hake frikkadels with salad

Fishcakes made with fresh hake, potato and parsley, baked rather than fried. Tinned pilchards or hake offcuts work just as well and cost less.

Prep
25 min
Cook
30 min
Total
55 min
Portions
4
  • Moderate
  • Pregnancy
  • High-protein
  • Omega-3-containing
  • Lower in saturated fat
Four golden baked hake fishcakes on a plate with green salad and a lemon wedge

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Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

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Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

  1. Step 1. Heat the oven to 200°C and line a baking tray.
  2. Step 2. Steam or poach the hake for 6–8 minutes until opaque and flaking, then check carefully for bones and flake it.
  3. Step 3. Mix the fish with the mashed potato, spring onion, parsley, lemon zest, egg and half the breadcrumbs. Season with pepper.
  4. Step 4. Shape into 8 patties and coat lightly in the remaining breadcrumbs.
  5. Step 5. Brush with the oil and bake for 25–30 minutes, turning once, until golden and piping hot right through.
  6. Step 6. Serve with the washed salad leaves and a lemon wedge.

Allergens for your selection

  • Contains: Fish
  • Contains: Eggs
  • Contains: Cereals containing gluten

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.