These easy fish cakes are made by mixing boneless white fish with herbs and spices, shaping it into patties and baking them. Children enjoy them, too; serve with salad and lemon for a light meal.
Finely chop the boneless fish fillet with a knife or pulse it briefly in a food processor. Keep it textured rather than puréed.
Mix the chopped fish with the egg, breadcrumbs, grated onion, parsley and spices. The mixture should not stick to your hands.
Chill the mixture for 15 minutes, then shape it into patties with wet hands and arrange them on a parchment-lined baking sheet. Caution: Chilling helps the patties hold together.
Brush the fish cakes with olive oil and bake in an oven preheated to 200°C / 390°F until browned on top and underneath. Serve with lemon.
Important: If the fish mixture is too wet, the patties may fall apart. Adjust the consistency with breadcrumbs and chill the mixture for 15 minutes before shaping so the patties hold together. Allergens: contains fish, egg and gluten.
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