Hake Cakes 

Gerry Cushman, Maine Coast Fisherman’s Association


White hake is a species of groundfish found on the east coast. The meat is soft, flaky and delicate, and works really well in fish cakes – although you can use any flaky white fish for this recipe. Make this recipe your own by mixing up your spice mix – add a little chipotle or cayenne if you want the heat. Try some finely diced carrot or celery in your veggie mix. These are delicious with a dab of aioli on them!

Gerry making Hake Cakes

1 # White Hake

1 # Red Potatoes 

1 Medium Yellow Onion, finely chopped

1 Medium Red Pepper, finely chopped

1/2 Stick of Butter

2 Eggs

1 Tbsp Olive Oil
2-3 Tbsp Vegetable or Avocado Oil (a high heat oil for frying)

1 teasp each: Salt, Garlic Powder, Onion Powder, Paprika, Chili Powder, Cumin plus ½ teaspoon black pepper


Cover the hake with water, add ¼  stick of butter (2 oz) simmer for about for 10 minutes.


While the fish is boiling, saute chopped onions and peppers in olive oil on low heat until tender.

Coarsely chop the potatoes – but don’t bother to peel. Place them in a pot and set aside.

Whisk 2 eggs and set aside. Mix the spice mix in a bowl and set aside.


After the hake is cooked, drain water from the hake into the potato pot and boil potatoes until soft. (Add more water if necessary.)


Meanwhile, put ¼  stick of butter on top of the drained hake and let it melt. 


When the potatoes are cooked, drain off the excess water. Place potatoes and sauteed vegetables in a bowl with the fish and the whisked eggs. Mix well until incorporated. (Try not to mash up all the fish – it’s nice to have some chunks.)


Heat a griddle or large frying pan with vegetable or avocado oil.


Form the mixture into patties using a spoon, a scoop or your hands.


Sprinkle both sides with spice mix and fry on med-high heat until browned on both sides.


Serve as an appetizer, or as an entrée with a salad.


Roasted Garlic Aioli

Your house will be redolent with the luscious smell of roasted garlic when you make this recipe! (If you’re not a fan, maybe roast the garlic on a day you’ll be gone, then leave the windows open and the fans on!) Serve with fish or crab cakes, with lobster salad, on a sandwich or on a burger. If you really don’t want the garlic smell, leave that out and add in capers for a burst of flavor.

2 Egg Yolks
½ teasp Dry Mustard
½ teasp Salt
? C Olive Oil
½ Lemon, juiced
1 Whole Head of Garlic, roasted (see below)

Heat oven to 400°F.
Remove the outer papery skin and slice the very top off a whole head of garlic.

Drizzle with olive oil and wrap in foil.

Roast for 45 – 60 minutes, until soft, but not burned.

Allow to cool, then squeeze the garlic out of its paper.

Store in a sealed container in the refrigerator for a few days.

In a food processor, add all ingredients except the oil.

Process for about 30 seconds.

With the processor running, very slowly drizzle in the oil – this should take a minute or more.

Add in the roasted garlic and lemon juice and puree for 10 seconds.

Taste and adjust salt to your taste.

Store in a sealed container in the refrigerator for several days.