Easy fish cakes

These easy fish cakes are really easy to make – just pop all your ingredients in a food processor, shape and pan fry. I’ve shaped mine into small cakes, much like a nugget, for an easy lunch, dinner or snack option.

This recipe uses ling, a very mild, low oil fish with firm, flakey flesh. But you can use any firm white fish for this recipe.

I’ve included dill, parmesan and garlic powder for a herby, fresh, savoury flavour profile. Feel free to experiement with your favourite herbs and spices.

WHAT YOU’LL NEED

Ling: Or any firm white fish that’s available to you.
Egg: This is our binder. If your little one has an egg allergy, you can leave out the egg (the fish and breadcrumbs will work together to bind this recipe).
Parmesan: This gives the dish a subtle tanginess and nuttiness. Again, if your child cannot have cheese, please feel free to leave this out.
Dill: For a light, herby finish. You can also experiement with parsley or chives.
Garlic powder: For a subtle garlic taste and added depth. You can experiment with your favourites spices.
Panko bread crumbs: This also acts as a binder, but also gives the dish a light, crispy texture and a mild buttery flavour. With the addition of breadcrumbs, the fish cakes turn a beautiful golden brown when pan fried.

INGREDIENT SUBSTITUTIONS

Egg: Feel free to leave the egg out of this recipe.
Cheese: Cheese is not needed in this recipe – it is only for flavour. You can substitute it for for 2 teaspoons of nutritional yeast, or shredded dairy free cheese.
Panko breadcrumbs: You can use regular, or gluten free breadcrumbs in this recipe.
Dill: Feel free to experiment with your favourite herbs. Parsley would also work well, as would a sprinkle of chives.
Spices: I have used garlic powder, but you could also include small amounts of your favourite spices and dried herbs (sweet paprika or cumin would work well).

STEP BY STEP (with images!)

  1. Add all ingredients to a food processor and process for 30 seconds.
  2. Scrape down sides and process for a further 20 seconds.
  3. Shape into cakes.
  4. Pan fry until golden brown and cooked through (about 3 minutes on each side)

You can store your leftover fishcakes in an airtight container in the fridge for up to 3 days, or in the freezer for three months.

Enjoy with your favourites fruits and veggies!

Easy fish cakes

These easy fish cakes are really easy to make - just pop all your ingredients in a food processor, shape and pan fry. I've shaped mine into small cakes, much like a nugget, for an easy lunch, dinner or snack option. I've used dill for a lovely fresh, herby flavour and panko breadcrumbs for a light, fluffy texture and buttery finish. This recipe freezes well and can be made both egg free and dairy free. Perfect for every family member, from bub through to mum and dad.

Prep Time 5 mins Cook Time 10 mins Total Time 15 mins Difficulty: Beginner Servings: 15

Ingredients

Instructions

  1. Process all ingredients

    Add all ingredients to a food processor and process for 30 seconds. Scrape down the sides, then process for another 20 seconds.

  1. Shape your fish cakes

    Shape your fish cakes with your hands. I make mine into nugget sized shapes, but you can make yours larger if you prefer.

  1. Pan fry your fish cakes

    Add a little olive oil to a heated pan and fry your fish cakes for around 3 minutes each side. They should be golden brown, and cooked through.

Note

TRIED THIS RECIPE?

Rate in the comments below or tag @ashleigh.cooks on Instagram!

Keywords: easy fish cakes, baby led weaning, blw, toddler food, toddler recipe

Frequently Asked Questions

Expand All:
Can I freeze these fish cakes?

Yes, these fish cakes freeze well. Store once cooked in an air tight container or ziplock bag.

Which fish should I choose?

I chose ling because it's mild, not oily or 'fishy', and is firm and flakey. You can use any firm white fish for this recipe. Ask your fish monger, or staff at your local supermarket if you need a recommendation.

What can I use instead of egg?

Feel free to leave the egg out of this recipe. The fish and breadcrumbs will still bind together.

Ash

Ash

A passionate foodie and mum!

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