Fish Cakes – served with Rice, Dal, and Chimichurri 
Fish Cakes: Start with the Salmon 
Fish Cakes: Add Coriander and Panko 
Fish Cakes: … and the Parmesan Cheese 
Fish Cakes: … Garlic 
Fish Cakes: … Sun Dried Tomatoes 
Fish Cakes: … Lemon Zest 
Fish Cakes: … Paprika, Salt and Pepper 
Fish Cakes: … and two eggs 
Fish Cakes: Grind to a paste 
Fish Cakes: Form into patties and place in the oven at 200°C for 8 minute 
Fish Cakes: Flip and continue baking at 200°C for another 8 minute 
Fish Cakes: … and they’re ready!
Fish cakes are simple comfort food, and are especially useful when I want something that feels a little more substantial than plain grilled fish, but without making a curry or a complicated sauce.
This version uses salmon, coriander, parmesan, panko breadcrumbs, garlic, sun-dried tomatoes, lemon zest, and a little paprika or chilli flakes. Everything goes into a food processor, gets shaped into patties, and then bakes in the oven. It is quick, tidy, and works well either as a light meal with salad, or as part of a more familiar plate with rice and dal.
Prep time is about 15 minutes, followed by 16 minutes in the oven. Makes about 4 large fish cakes.
Ingredients
- Salmon 300g
- Coriander, a handful
- Parmesan, 1/2 cup
- Eggs, 2
- Panko breadcrumbs, 1/2 cup
- Minced garlic, 2 tsp
- Sun-dried tomatoes, 3 tsp
- Zest of 1 lemon
- 1 tsp paprika or chilli flakes
- Salt and pepper to taste
- Olive Oil, 1/2 tsp
Instructions
Step 1: Preheat the oven to 200°C.
Step 2: Place the salmon, coriander, parmesan, eggs, panko breadcrumbs, minced garlic, sun-dried tomatoes, lemon zest, paprika or chilli flakes, salt, and pepper into a food processor.
Step 3: Blend everything into a coarse paste. It should be firm enough to shape, but still moist. Avoid over-processing it into something completely smooth.
Step 4: Shape the mixture into patties. With this quantity, four large-sized fish cakes work well.
Step 5: Spray an oven-safe dish with some olive oil. Place the patties in the oven-safe dish, and spritz them with olive oil. Bake at 200°C for 8 minutes.
Step 6: Flip the patties carefully, spritz them with olive oil, then bake for another 8 minutes.
Step 7: Check that the inside temperature of the patties is at least 65°C. This ensures that the fish cakes are fully cooked and safe to eat.
Step 8: Serve hot with a salad, or with rice and dal.
The lemon zest and coriander keep the fish cakes fresh, while the parmesan, garlic, and sun-dried tomatoes give them a savoury depth that works surprisingly well with a simple Indian meal.