Oven Baked Fish Cakes

Name: Oven Baked Fish Cakes
Total time: 60 min
Yield: 3 servings
Cuisine: British
Ingredients: 270 g of Potatoes; 200 g of Cod Loin; 1 tsp of Chillies; 1 pinch of Nutmeg; 1 tbsp of Parsley; 1 tsp of Chives; 1 pinch of Salt; 1 pinch of Cayenne Pepper; 2 tbsp of White Flour; 1 Eggs; 45 g of Breadcrumbs; 1 tbsp of Sunflower Oil

Allergen and Diet Summary

Dairy-Free

Nuts-Free

Soy-Free

Recipe Categories

Nutrients

Nutrient	Grams	RDA
Carbs	33.3g	11.1%
of which Sugars	2.1g	2.3%
Fats	6.7g	10.3%
of which Saturates	1.2g	6.2%
Proteins	20.2g	43.8%
Fibers	2.7g	10.7%

SAVE

INFO

NUTRITION

280KCAL

Not everyone knows that fish cakes date back to ancient Chinese folktales thousands of years ago. Now they are well known worldwide and enjoyed in many regional variations. What we all love about them is that they have a crisp and crumb texture and a soft heart.

We want to propose this delicious oven baked version as a healthy alternative to the fried ones. We have spiced things up with chilies and cayenne pepper for a tangy twist.

Our oven baked fish cakes provide an outstanding amount of proteins! A portion gives you 20 grams (or 44% ) of your recommended daily dose of proteins.

If you happen to have an air fryer, then give it a go with this recipe! You can use it without any oil and it will give a texture very similar to what you would get by deep frying, but without any of those bad fats.

Ingredients

ALLERGY ADVICE Allergens are marked in bold

Potatoes	270 g
Cod Loin	200 g
Chillies	1 tsp
Nutmeg	1 pinch
Parsley	1 tbsp
Chives	1 tsp
Salt	1 pinch
Cayenne Pepper	1 pinch
White Flour	2 tbsp
Eggs	1
Breadcrumbs	45 g
Sunflower Oil	1 tbsp

step 1

Heat the oven to 220°C. Bring water to boil in a pot and add the potatoes peeled and cut into cubes. Cook for about 10 minutes or until the potatoes feel soft when poked with a fork or a knife. In the meantime, wrap the cod loin into the foil to make a parcel, place it on an oven proof tray and bake for 10 minutes.

step 2

Drain the potatoes and put them in a mixing bowl. Add the baked cod loin after removing it from the foil. In the same bowl add chillies, nutmeg, parsley, chives, salt and cayenne pepper. Use a fork to mash and mix the ingredients.

step 3

Shape the mixture into fish cakes. Each cake should have an 8 cm diameter and 2 cm thickness. Place on a plate and in the fridge to chill for about 10 minutes. This will help the fish cakes hold together during cooking.

step 4

Put the flour, egg, and breadcrumbs into separate bowls. Roll each fishcake first in the flour, then the egg and finally the breadcrumbs. To make the fish cake even crunchier repeat the above step a second time.

step 5

Place the fishcakes on a baking tray lined with parchment paper and brush them with the oil. Bake in the oven for about 20 minutes, 10 minutes on each side, or until they are golden. For a faster cooking time and a crispier result you can use an airfryer instead.

Serve with lemon wedges and a side salad.

Enjoy!

Tips

If you're not a fan of strong spices you can remove the chilies and cayenne pepper from the fish cakes and they will still taste delicious.
Using an air fryer is the best method to cook the fishcakes without oil while retaining a lovely crispiness.