These fishcakes couldn’t be easier to make. They are delicious. Mix and match accompaniments. Great for all the family.

Preparation: 15 mins

Cooking: 16 mins

Super easy

Serves 4 – 6


4 fillets of fish totalling about 800g.

(I like salmon, tuna and Hake or Pollack)

2 slices of stale bread or readymade breadcrumbs

1 Lime

1 clove of garlic

Fresh flat leaf parsley.


  1. Either put the ready made breadcrumbs on a plate. Or make the breadcrumbs from the stale bread in the food processor and then spread on a plate. Sprinkle a little black pepper over the breadcrumbs.
  2. Chop the fish into chunks and put it all in the food processor.
  3. Add the parsley, a little salt and pepper, the garlic and zest of the lime into the fish mixture. Blitz briefly until mixed.
  4. Mix in a small handful of breadcrumbs by hand.
  5. Form the mixture into fishcakes. The mixture will make 4 large fishcakes or 6 smaller ones. I like to make the smaller ones for my children..
  6. Coat the fishcakes in the breadcrumbs. These can be kept in the fridge for the day if you are preparing ahead. If you aren’t cooking them straight away, place on a sheet of greaseproof paper or foil to prevent them sticking.
  7. Put a pan on a medium heat with a good amount of oil. Cook for about 8 minutes each side.
  8. Enjoy

Tip: I love to serve these with either a tartare sauce or a salsa. Both of which are really easy to make also.  Also some baby potatoes, tossed in oil and roasted in the oven with a handful of herbs or sweet potato chips.

Tip: Any extra fishcakes (uncooked) can be frozen for an even easier quick meal another day.

Tip: Fish can be expensive. Try buying your fish from the markdown section and use same day or freeze. Or look at which ever fish is on special offer.



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