Super-easy fish cakes with aioli
Whip up these super-easy, delicious fish cakes in no time! Made with fresh white fish, breadcrumbs, scallions, dill, and an egg, these golden patties are pan-fried to perfection in olive oil. Serve with a zesty aioli for an irresistible appetizer or main dish. Perfect for busy weeknights or impressive entertaining!
- 02 Feb 2025
- Cook time 12 min
- Prep time 15 min
- 4 Servings
- 6 Ingredients
If you're looking for a delicious yet simple dish to impress your family or guests, these super-easy fish cakes with aioli are the perfect choice. Made from white fish and a few staple ingredients, they are both light and full of flavor. Follow this easy recipe to cook up a batch of these tasty fish cakes in no time.
Ingredients:
Instructions:
- If the fish fillets have skin, remove it. Check for and remove any bones.
- Use a food processor or a sharp knife to finely chop the fish.
- In a large mixing bowl, combine the chopped fish, bread crumbs, scallions, and dill.
- In a separate small bowl, beat the egg lightly. Then, pour the beaten egg into the mixture.
- Mix until all ingredients are thoroughly combined. If the mixture seems too dry, you can add a bit more beaten egg or a small splash of water.
- With your hands, shape the mixture into patties, about the size of your palm. You should get around 6-8 fish cakes depending on the size you prefer.
- Heat the olive oil in a large skillet over medium heat.
- Once the oil is hot, carefully place the formed fish cakes into the skillet.
- Cook the fish cakes for about 3-4 minutes on each side, or until golden brown and cooked through. The exact cooking time may vary depending on the thickness of your fish cakes.
- Remove the fish cakes from the skillet and let them rest on a paper towel-lined plate to remove excess oil.
- Serve the fish cakes hot with a side of your favorite aioli for dipping.
Tips:
- For a firmer texture, refrigerate the fish mixture for about 30 minutes before forming into cakes.
- Make sure to finely chop the scallions and dill for a more even distribution of flavors.
- If you prefer a crispier crust, coat the fish cakes with extra bread crumbs before frying.
- Serve with a side of fresh salad or steamed vegetables for a well-rounded meal.
- If the mixture is too wet, add a bit more bread crumbs until it reaches the desired consistency.
- Use fresh fish for the best flavor, but frozen fish that's been properly thawed will work as well.
There you have it! A straightforward way to make delightful fish cakes with a savory aioli. Serve them as an appetizer, snack, or main course and watch them disappear quickly. Enjoy the satisfying blend of flavors and textures that these fish cakes offer, and don't forget to share the recipe with friends and family!
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 200kcal | 10% |
| Protein | |
| Protein 24g | 16% |
| Carbohydrates | |
| Carbohydrates 5g | 1% |
| Fiber 0.49g | 1% |
| Sugar 1.10g | 1% |
| Fat | |
| Fat 15g | 18% |
| Saturated 2.44g | 8% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 66ug | 7% |
| Choline 120mg | 21% |
| Vitamin B1 0.23mg | 19% |
| Vitamin B2 0.21mg | 16% |
| Vitamin B3 3.79mg | 24% |
| Vitamin B6 0.37mg | 22% |
| Vitamin B9 33ug | 9% |
| Vitamin B12 1.28ug | 53% |
| Vitamin C 1.02mg | 1% |
| Vitamin E 0.36mg | 2% |
| Vitamin K 0.57ug | 0% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.10mg | 11% |
| Iron, Fe 0.93mg | 8% |
| Magnesium, Mg 44mg | 10% |
| Phosphorus, P 340mg | 27% |
| Potassium, K 440mg | 13% |
| Selenium, Se 20ug | 36% |
| Sodium, Na 120mg | 8% |
| Zinc, Zn 1.38mg | 13% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |