Name: Easy Fish Cakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 or 3
Ingredients: 150g raw, skinned, and pin-boned salmon or white fish; 2 medium potatoes, peeled, cooked beforehand, and cooled; 1 banana shallot, finely diced; 1 handful finely chopped parsley; 2 garlic cloves, chopped; Cayenne pepper, black pepper, and salt (to taste); Olive oil for shallow frying

"Crispy on the outside and tender inside, these easy fish cakes feature salmon or white fish blended with potatoes, garlic, shallots, and fresh parsley. No eggs or flour required, making them naturally gluten- and dairy-free. Perfect as a main course or starter."

🥗 Ingredients (7 items)

150g raw, skinned, and pin-boned salmon or white fish
2 medium potatoes, peeled, cooked beforehand, and cooled
1 banana shallot, finely diced
1 handful finely chopped parsley
2 garlic cloves, chopped
Cayenne pepper, black pepper, and salt (to taste)
Olive oil for shallow frying

Method 3 Steps

1

Before starting, place the raw, skinned, and pin-boned fish in the freezer for about 15 minutes. Remove, cut into chunks, and process in a food processor with the garlic until minced and paste-like. Add the cooked potatoes and blend for a few seconds, then transfer to a bowl.
2

Add the finely diced shallot, chopped parsley, and seasonings to the fish mixture. Mix well, form into round patties, and chill in the fridge for 15-30 minutes before frying.
3

Heat olive oil in a frying pan over medium heat and fry the fish cakes until golden brown on both sides. Serve with your favorite sauce as a starter, or with vegetables and salad as a main course.

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🥗 Ingredients (7 items)

Method 3 Steps

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