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Nutrition per serving

kcal
280
14% RDI
carbs
33.3 g
11% RDI
sugars
2.1 g
2% RDI
fats
6.7 g
10% RDI
saturates
1.2 g
6% RDI
proteins
20.2 g
44% RDI
fibers
2.7 g
11% RDI
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Oven Baked Fish Cakes Preview
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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.

Ingredients


ALLERGY ADVICE: For allergens, see ingredients in bold

NameQuantity
Potatoes270 g
Cod Loin200 g
Chillies1 tsp
Nutmeg1 pinch
Parsley1 tbsp
Chives1 tsp
Salt1 pinch
Cayenne Pepper1 pinch
White Flour2 tbsp
Eggs1 unit
Breadcrumbs45 g
Sunflower Oil1 tbsp

Ingredients


ALLERGY ADVICE: For allergens, see ingredients in bold

NameQuantity
Potatoes270 g
Cod Loin200 g
Chillies1 tsp
Nutmeg1 pinch
Parsley1 tbsp
Chives1 tsp
Salt1 pinch
Cayenne Pepper1 pinch
White Flour2 tbsp
Eggs1 unit
Breadcrumbs45 g
Sunflower Oil1 tbsp
step 1
mark as done

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 Image
step 2
mark as done

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 Image
step 3
mark as done

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 Image
step 4
mark as done

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 Image
step 5
mark as done

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!

Step Image

Foodacious 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.

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