500ml oil, for frying
4 Hake fillets, minced
1 tsp fresh parsley, minced
1 tsp Seven Colours Grill Seasoning™
2 Tbsp lemon Juice
1 Egg
Egg wash


Heat the oil. Transfer the hake mince to a mixing bowl, then add parsley, Seven Colours Grill Seasoning™ and lemon juice and mix. Add the egg and stir to combine. Form thick disc shapes with the mixture, then coat with flour, egg wash and breadcrumbs twice before frying until golden brown. Place on paper towel to absorb any excess oil.
Tip: Serve with tartar sauce or lemon-garlic butter sauce.