Fish Cakes Recipe | Respect Food


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50 Min.


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


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 30-35g balls from the mixture.

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

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