The fish cakes in this recipe are made without the use of potatoes, flour, or breadcrumbs, and they are wonderful. A hidden component takes the place of each and every one of these! Despite its crunchiness, there is no need to dip or coat it! These fish cutlets have a gourmet appearance, yet they are quite simple to prepare.
Start your cooking career with these simple fish cake instructions. Choose fresh, high-quality fish to give your dish a flavorful base. Combine flaked fish with fragrant herbs and spices in a dish to create a flavorful combination.
Form the mixture into patties and gently pan-fry until golden brown and crispy on the surface but moist and flaky inside.
This simple method lets you enjoy the fish’s taste and subtle interaction. Use this basic recipe and add your own twists as you acquire confidence to make these fish cakes your own. Happy cooking!
Ingredients 
- 500 g Hake fillets
- Vegetable oil
- 1 large onion, finely chopped
- Green chillies (use according to your spiciness)
- Scallions
- Mint leaves
- Chopped coriander
- 2 eggs
- 3 slices of bread
- 1 tsp. baking powder
- Salt
Method
Rinse and steam hake with ginger and garlic paste for 10 minutes. Drain out the water and leave it in a colander Once the fish is cooled, you can flake the fish. To a dish, add all the chopped ingredients: eggs, salt, baking powder, and the fish. Incorporating all ingredients with the flaky fish. Sprinkle some water over the bread and mix well into the fish mixture. Set aside and get ready for frying.
Using a pan. Add the vegetable oil. These fish cakes are deep-fried. Do not overcrowd the pan. The oil must be hot, but not very hot. Fry on medium heat. To test the oil, drop a tiny piece of the mixture. When the mixture comes up quickly, you are ready to start frying.
Always have all your utensils within reach.
What to serve with simple fish cakes.
- Classic Accompaniments: Serve the fish cakes atop a bed of fresh, crisp salad greens for a light and refreshing touch. Pair them with a zesty lemon wedge for a burst of citrusy goodness.
- Savory Dipping Sauces: Introduce an array of dipping sauces, such as tangy tartar sauce, creamy garlic, or spicy Sriracha mayo. Offer small dipping bowls to allow guests to customize their flavor adventure.
- Slider Style: Transform your fish cakes into sliders by placing them between soft, mini buns. Add a dollop of coleslaw for a crunchy texture contrast.
- Crispy Bites: Create bite-sized fish cakes by shaping smaller fish cakes and placing them on thin slices of toasted baguette. Garnish with a touch of microgreens for a sophisticated appetizer.
Experiment with these serving suggestions to tailor the presentation to your preferences and occasion, transforming your tempting fish cakes into a culinary masterpiece that delights both the eyes and the palate.
How to make fish step by step.
Boil the fish, remove the skin and bones, if any, and flake.
Common questions about fish cutlets
How do you keep fish cakes from falling apart?
Fish cutlets require a binding agent to keep them intact. In this recipe, we use eggs for this purpose.
Why are my fish cakes soggy?
Fish cakes don’t come out crispy if there is excess moisture. After boiling the fish, pat them dry before flaking and mashing. The mixture for the fish cakes should be firm so that you can easily shape them into patties.
How long will fish cakes last in the fridge or freezer?
Fried fish cutlets will stay fresh for about a week in the fridge and 1 month in the freezer. Thaw them before reheating in the microwave or oven.
If you’re storing the mixture before frying, shape it into patties first. They can last for about 2 days in the fridge or up to 3 weeks in the freezer.
Can fish cakes be cooked from frozen?
Yes. These homemade fish cakes have to be thawed before frying.
Are fish cutlets healthy?
Yes. Fresh is best. This fish cutlet recipe uses natural ingredients
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