I don’t know about you but I love fish cakes, crab cakes, lobster cakes … You got it!
Fish Cakes are a great way to make everyone enjoy fish, even when you don’t like seafood! I love the crusty outside and flaky inside. And of course, paired with a mayonnaise or tartar sauce, it is even yummier. It is also a great way to use left over. Whenever you bake too much fish, feel free to reuse it and make fish cake with it.
I caramelized the onions before putting them in the cakes. I tried once to use raw onions but it wasn’t as good to me. They were too crunchy and you could taste them too much. Add parsley to your taste.
To ensure the fish cakes have a great shape, cook them in cake rings or cookie cutter. If you don’t have any of those, you can use a spoon to add batter into your pan. It won’t look as nice, but the taste will still be here.
- 400 g 12 oz white fish halibut, cod etc
- 1 onion diced
- 1 bunch of parsley chopped
- 3 eggs
- 100 g 3.5oz flour
- 1 lemon
- Olive oil
- Salt and Pepper
- Steam your fish for about 10 minutes.
- Caramelized your onions in a pan for 5-7 minutes with a bit of olive oil.
- Combine together flour, eggs, salt and pepper. Add your fish in small piece, parsley and the cooked onions.
- Heat a large skillet with olive oil.
- To get nicely shaped cakes, cook your batter in cookie cutter/cake rings directly in the pan (if you don’t have cookie cutter, don’t worry just cook directly in the pan).
- Cook for about 4 minutes, remove the cookie cutter/cake ring, flip on the other side. Cook for an additional 2 to 3 minutes (until cooked).
- Serve with homemade garlic mayonnaise and fresh lemon to squeeze on your fish cake.
If you enjoyed this recipe, make sure to let me know with a comment below and/or tag me on Instagram @eat.and.live.happy.