Fish Patties
Looking for something satisfying yet light for dinner? These crispy fish patties strike just the right balance. With a golden, crunchy coating and a tender, flavour-packed centre, they’re a brilliant way to enjoy fish without much fuss.
Made with a mix of salmon and cod, the patties are subtly herby with a zing of lemon and a bit of bite from garlic and onion. Baked rather than fried, they’re a healthier option that doesn’t skimp on texture or taste.
What makes them a weeknight winner is how easily they slot into different meals – serve with a fresh salad, steamed greens, or tucked into a toasted bun with a dollop of tartar sauce in a burger. They also freeze well, making them ideal for batch cooking.
Best of all, there’s no need for any fancy ingredients or equipment. With just a few kitchen staples and a bit of chilling time, you’ll have a wholesome, homemade alternative to store-bought fishcakes – fresher, tastier, and without any mystery ingredients.
Perfect for busy evenings, family dinners, or even as a posh fish-finger sandwich upgrade, these fish patties are bound to become a regular on your table.
Mince the salmon and cod fillets, then combine with minced onion and garlic, one egg, lemon zest, chopped parsley, 2 tablespoons of breadcrumbs, salt and pepper.
Cover with plastic foil, then place in the refrigerator for 2 hours to firm up.
Divide the mix into 4 parts, then shape into patties. Coat the patties in extra breadcrumbs and place on a lined baking sheet.
Bake in a preheated oven at 200°C/392°F for 25 minutes.
