Prep 10 mins
Cook 10 mins
These are the best flavoured fish cakes ever! You can use leftover cooked fish in this recipe.
- 500 g cooked fish, flaked (eg. poached blue-eye cod)
- 2 cups fresh white breadcrumbs
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped chives
- 1⁄2 bunch shallot, sliced finely
- 1 garlic clove, crushed
- 1 lemon rind, zested
- 1 tablespoon butter
- 2 eggs, beaten
- oil, for frying
- sour cream, sauce
- 250 ml sour cream
- 2 tablespoons chopped dill
- 1 tablespoon chopped capers
- 1 lemon, juice and rind of, zested
- Cook the shallots in butter with garlic and lemon rind for a few minutes.
- Mix the fish, breadcrumbs, herbs and shallot mixture together.
- Add the eggs, salt and pepper.
- Shape the patties.
- Heat oil in a pan and shallow-fry the fishcakes on a medium heat until they are golden brown on both sides.
- Serve warm with a sour cream sauce.
- To make the sour cream sauce: Mix together ingredients and refrigerate before serving.
Fun project. The sauce was wonderful, lots of tang. We used a very mild fish, so the breadcrumb taste was what shined through for the fish cakes. I bet if you used wild salmon, it would give the fish cakes a great flavor.
These were delicious. I didn't think that left-over fish could taste so good. The herbs did the trick. I substituted whole wheat bread crumbs, for added nutrition and since I didn't have any capers, I used anchovy paste.
so nice to see a real fish cake recipe! very gourmet and delicious! thanks!