These oven baked fish cakes are a great way to make a healthy and tasty fish dish.
Author: Nectaria
Servings: about 20 fish cakes
INGREDIENTS
For the fish cakes
2 pound white-fleshed fish, (cod, haddock, pollock, halibut, flounder)
1 medium size potato, boiled and mashed
2 medium red onions, finely chopped
3 green onions
1 tablespoon garlic powder
1 cup chopped fresh parsley
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons salt
1 tablespoon chopped fresh spearmint
1 egg
100 gr./ 3.53 oz. wheat rusks, crumbs
50 gr./ 1.76 oz. olive oil
For the Dipping sauce
100 gr. yogurt
100 gr. mayonnaise
1 teaspoon mustard
3 tablespoons dill
salt and pepper
INSTRUCTIONS
To make the Dipping sauce
Just mix all of the dipping sauce ingredients. Refrigerate as needed.
To make the fish cakes
Pulse the fish in a food processor until just chopped.
Place the chopped fish in a bowl. Add all the ingredients to the fish and knead with your hands until all the ingredients are well mixed and blended with the fish.
Cover the bowl and let the fish cakes sit in the refrigerator for about an hour.
Preheat oven to 375℉/ 180℃ fan.
Remove the fish from refrigerator and form the mixture into 20 equal patties. Bake the patties for about 20-25 minutes.