Aromatic fish cakes with herbs and spices

My homemade fish cakes can be made with haddock, cod, or any other white fish. I call them ‘aromatic’ because their heavenly smell is part of the dining experience! My recipe uses a few herbs and spices that make them utterly delicious. And there are health benefits too, seeing that I can’t make anything these days without including turmeric and ginger – for me, they are two of the most precious ‘medicine’ nature has to offer!

INGREDIENTS (makes 6 fish cakes)

4 medium potatoes (skinned and cut in chunks)

200-250 gr of haddock or cod (or other white fish fillet, fresh or defrosted)

1 small red onion (diced or grated)

1 egg (lightly beaten)

2 tablespoons of milk

1/2 teaspoon of turmeric

1/2 teaspoon of curry powder

A sprinkle of ginger

A sprinkle of cayenne pepper

A dash of extra virgin olive oil

Dill (2-3 tablespoons)

Parsley (2-3 tablespoons)

Scraped zest of 1 lemon

salt, pepper


Boil the fish fillets in salted water for 15 minutes. Strain and leave in colander to cool and drain well.

Boil the potatoes in salted water. Drain well and let cool.

Line your oven’s cookie tray with baking paper. Put a dash of olive oil on the paper and, using your fingertips, spread it evenly on the paper.

Using your fingers, mash up the fish fillets into small bits and put in a big bowl. Add the potatoes.

Add egg, milk, onion, parsley, dill, the spices, the lemon zest, salt, pepper. Use your hands to mix the ingredients well.

Make six burgers with your hands and pat them well when you place them on the baking paper.

Drizzle some olive oil on top of the burgers and sprinkle some salt on them.

Cook in a preheated oven in the second tray from the bottom, using grill and air. Baking time: 35 minutes, or adjust to the cooking times of your oven. Best to keep an eye on them the first time!

There’s no need to turn them over. They will be perfectly crisp on both sides and will have a beautiful golden colour when they are done.

Enjoy them with a green salad or boiled vegetables, or both! Make sure to sprinkle on the vegetables some olive oil and fresh lemon juice.

Looking for a stronger taste? Mix 1 part mustard to 3 parts mayonnaise well, and enjoy your meal with this quick homemade dip.

I usually include a green salad in every evening meal, using lettuce, rocket, avocado, cucumber and radishes. I sprinkle coarse sea salt, extra virgin olive oil and red wine vinegar on top. For extra health benefits, I add a couple of olives and chia seeds.


Hungry for more? Browse through all my recipes here:

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