A practical seafood dish in which boneless white fish flesh is kneaded with spices and greens, shaped into patties, and baked. Loved by children too, these fish cakes make a light meal with salad and lemon.
Finely chop the boned fish fillet with a knife, or pulse briefly in a food processor; the texture should be coarse, not a paste.
Knead the chopped fish with egg, breadcrumbs, grated onion, parsley, and spices; the mixture should hold together without sticking to your hands.
Let the mixture rest in the refrigerator for 15 minutes, then shape into patties with wet hands and arrange on a parchment-lined tray. Note: The resting step keeps the patties from falling apart.
Brush the patties with olive oil and bake in a preheated 200-degree oven until browned on both sides, then serve with lemon.
Important: If the fish mixture is too wet, the patties will fall apart; adjust the consistency with breadcrumbs and let the mixture rest in the refrigerator for 15 minutes before shaping — this helps the patties hold together. Contains fish, egg, and gluten.
Baking the meatballs instead of frying them makes them both lighter and less greasy; brushing a little olive oil on top lets them brown nicely in the oven too.
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