Create tasty fish cakes in a flash with this super-easy and super-quick recipe.
Ingredients
- 500g boneless white fish fillets, roughly chopped
- 2 1/4 cups fresh breadcrumbs
- 3 green onions, trimmed, sliced
- 1 tablespoon chopped fresh dill
- 1 egg
- White pepper, to season
- 2 tablespoons light olive oil
- Aioli, to serve
- Baby rocket, to serve
- Oven-baked potato chips, to serve
Method
- Step 1Process fish, breadcrumbs, onion, dill and egg until almost smooth. Season with salt and white pepper. Using 1/4 cup of mixture at a time, shape mixture into 8 patties. Place on a tray lined with baking paper. Cover. Refrigerate.
- Step 2Heat half the oil in a large non-stick frying pan over medium-high heat. Add half the patties to pan. Cook for 3 minutes each side or until golden and cooked through. Transfer to a plate. Repeat with remaining oil and patties.
- Step 3Serve patties immediately with aioli, rocket and chips.
Nutrition
2630 kj
Energy
35.3g
Fat Total
5.3g
Saturated Fat
3.8g
Fibre
35.3g
Protein
143mg
Cholesterol
603mg
Sodium
3.8g
Carbs (total)
All nutrition values are per serve
Notes
Prepare in advance: Make patties to the end of step 1. Place in an airtight container, between sheets of baking paper. Refrigerate for 24 hours or freeze for up to 1 month.
- Author: Alison Adams
- Image credit: Craig Wall & Andrew Young
- Publication: Super Food Ideas
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