Fish cakes

Out in the open are many fish cakes recipes.I have tried most of them and actually I  was never  completely  satisfied with any of them.

 As usual I did some mix and matching and after the fourth time, I think I did them right, or at least right  for my taste.


You can make fish cakes with raw fish, canned fish or smoked there is no rule.

In todays suggestion the recipe applies for canned and smoked fish.But if you are feeling adventurous you can use any fish filet, finely chopped or minced in a food processor.


And please do not be tempted to fry them , yes it takes less time but, frying is old and boring and so much oil can `kill`you, and other point for me personally the whole kitchen stinks, who wants a stinky kitchen?





In short you will need



250 gr. smoked or canned fish / if you take canned than put it in a sieve to drain the juice off


3 boiled potatoes


1 big carrot boiled


1 onion boiled


mint leaves, Dijon mustard, salt, pepper





Preheat the oven to 160 C. when you have grill function, on grill if not than top heating only.



With a wooden spoon, mash the potatoes, carrot and onion together.Put the fish in with the herbs and mustard, season well and stir until combined.



Form small patties from the mix, I had 16, you can make them bigger if you want.


Lay then on a baking paper and then on the rack from your oven.Brush the tops of the patties with some oil, if you do not have a kitchen brush you can pour a little over and  spread it with a knife or the back of a spoon.



Toss the fish cakes in the oven and turn them around after 10 minutes.


Grill them until golden and set, if you feel the need turn them around more than once.Basically there is nothing raw in them and you do not have to cook shit out of them.In the normal case it takes 20 minutes.




Perfect  little cupboard meal recipe, I`m pretty sure you have somewhere on the bottom some cans of fish and a couple of potatoes.


So be ready to impress and make from nothing something.







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