Fish Cakes

Add to cookbook
50 Min.
Medium
Leftovers

Ingredients

Serves 4
350g leftover smoked fish
1 lemon
2 tbsp mayonnaise
1 pinch of parsley
Sea salt
Freshly ground black pepper
100g flour
2 eggs
200g breadcrumbs
Olive oil

Method

Flake the fish carefully, making sure you've got rid of all of the bones.

Zest the lemon.

Place the fish, mayonnaise, chopped parsley and lemon zest in a large bowl and mix until you get the right consistency.

Season with salt and pepper.

Make 30-35 g balls from the mixture.

Dip the fishcakes in flour, egg and breadcrumbs, in that order. Fry in roughly 1 inch of olive oil.

We’re using cookies and third-party cookies to provide you with the best possible service. By continuing to use this website, you consent with our privacy statement.