A friend of mine taught me this grilled fish cakes recipe on a trout fishing holiday many years ago. It works brilliantly with fresh trout or salmon but you can also use hake and most white fish. These little bundles of joy make fantastic party snacks and are super delicious even when cold – so you can make them ahead of time, put them in the fridge and forget about them until your guests start getting peckish.
- 500g white fish fillets, cooked and flaked
- or 2 tins pilchards or tuna
- 2 Tbs. finely chopped fresh parsley
- 2 Tbs. finely chopped fresh dill
- 2 Tbs. lemon juice
- 1 Tbs. capers, finely chopped
- 2 finely chopped gherkins
- 1 heaped Tbs. dry oats or oat bran
- 350g butternut/sweet potatoes or potatoes cooked and mashed with a little fat free milk to make a stiff mash
- 1 egg, lightly beaten with a fork
- plain flour, for dusting
- 1 tsp. olive oil
- Place the fish that you are using in a bowl.
- Add the parsley, dill, lemon juice, capers, gherkins, oats/oat bran, egg and mashed potato/butternut/sweet potato and season with freshly ground black pepper and a pinch of salt.
- Mix until well combined.
- Shape the mixture into fish cakes or patties.
- Dust lightly with flour and refrigerate on a plate for 30-60 minutes.
- Spray a baking tray with “spray ‘n cook”. Carefully place patties/ cakes on the baking tray.
- Brush with the teaspoon of olive or canola oil.
- Place under grill in the middle of the oven. Grill for 4-5 minutes on either side. (Alternatively bake in a preheated oven at 200° C for 20-30 minutes).
- Serve either hot or cold with 2 tsp. of sweet chilli sauce mixed with a lite mayonnaise and a side salad.
Gluten free if using 100% oats over oat bran and using a gluten free flour for dusting.