Who says making fish cakes is tedious?
Who says you need some clever work?
Today, I am going to share My favorite ‘Full-of-Herbs Fish Cakes recipe’ with all of you!!
Fish cakes are real comfort food and so easy to make with some leftover fish(you can use salmon, tuna cod or haddock etc). Delicious, family-friendly Full-of-Herbs Fish Cakes. Perfect for a quick and healthy dinner.
Yes, its so easy to make!!
The process is done in less than 15 minutes with a food processor, plus some manual work.. stirring and forming patties and frying.
This is a full-of herbs fish cakes indeed! The herbs ; dill, coriander, basil, parsley and ginger. The herb mixture is so fragrant, the basil leaves gave a wonderful aroma that no other herbs can give, do not leave it out. I have always used fresh basil leaves for my cooking, a common ingredient over here in my Kitchen. Basil leaves are so fragrant. And I do have many pots of basil plants in my potted garden.
White-fleshed fish meat (boneless and skinless, I’ve used sole) are cut to chunks and process briefly in the food processor just so they are broken into small pieces. They are then added to the herb mixture, along with chopped green onion, half an egg, cornflour, ground coriander, sauce, lemon zest, and salt. Shape into cakes, flatten a little, and fry in hot oil on both sides until cooked through. Fish meat cooked pretty quickly, So I have cooked the fish cakes on the stove over medium-low heat on both sides, turning them over a couple of times until they are cooked through.
Bright, bold and richly flavored, these are not your typical fish cakes. There are a lot of herbs and various other aromatics in these fish cakes, which gets them a high score on the flavour front. That flavor is layered into every step: the fish is mixed with green onions along with vibrant herbs and fragrant lemon zest. If you use less, they will still taste pretty good, and the fish will stand out more. These quantities make 12-16 cakes (depending on size), or enough for four as a first course; or serve as a main with a substantial salad and some good crusty bread. Serve these crisp-edged cakes with a dollop of garlic mayonnaise — or mayonnaise spiked with garlic sauce or preserved lemons.
Fish cakes are an economical way of making fish go further. You can, if necessary, replace some of the fish by adding some mashed potatoes but check the seasoning carefully to make sure the finished cakes don’t taste too bland. The addition of herbs gives flavour and also produces attractive green flecks.
Very tasty and really fragrant from the basil leaves. These fish cakes taste the best when hot (as recommended in the recipe), as when they cool down to room temperature, they do get a little fishy! I ate these with some green salad as part of my dinner dish.
Full-of-Herbs Fish Cakes Recipe
- 2 pounds sole fillets or other firm, white fish, skinless and boneless
- 2 green onions chopped
- 2 teaspoon fresh basil leaves chopped
- 2 teaspoon fresh coriander leaves chopped
- 2 teaspoon fresh parsley chopped
- 1 teaspoon fresh fresh dill chopped
- 1 teaspoon mix dried herb seasoning optional
- 1 teaspoon grated ginger
- 1/2 teaspoon lemon zest
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper freshly ground
- salt to taste
- 2 tbsp olive oil
- 1 tablespoon Worcestershire sauce
- 1 egg lightly beaten
- 2 tablespoon cornflour
- 1/2 cup bread crumbs
- garlic mayo
- tomato garlic sauce.
- Cut the fish into rough chunks and place in a food processor.
- Blitz in a few pulses, just until it's broken down into approximately 0.5-1cm pieces – take care not to over-process.
- Add cornflour, green onions, ginger fresh basil, coriander, parsley, dill, egg and mix until well combined.
- Season with red pepper, black pepper, salt and herb seasoning.
- Mix well.
- Split the mix into 16 equal portions, and gently flatten a little.
- Heat olive oil in a non-stick pan over medium heat.
- Fry the fish cakes in batches for about 1-2 minutes each side, until lightly golden.
- Delicious full-of-herbs fish Cakes are ready to serve.
For grilling:- grill fish cakes under a moderate heat for 5-7 minutes on each side, until browned.
Serve with a tomato sauce and salad. Serving Suggestions:
Serve hot with a mayo garlic or chili garlic sauce and salad.
- You can fry, bake or grill them.
- Food processor might smell for sometime. You can remove the smell bu pulsing the food processor with vinegar or lemon juice mixed with some very warm water, and put it out to dry properly.
If you make this recipe, be sure to snap a photo and hashtag it #Recipestable. I’d love to see what you cook!
What are your holiday traditions guys? I would love to hear some from you all. Are there recipes passed down to you from your grand mom? Or the one from many generations? Share them all in comments below.