Oven Baked Fish Cakes

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 60m
  • Ready In : 1:10 h

Oven baked fish cakes. Fish cakes baked in halogen (turbo) oven.


  • 1/12 pound (240 g) haddock fillets,skinless
  • 4 cups cooked potatoes,mashed
  • 1 tablespoon butter,softened
  • 2 tablespoons fresh parsley,finely chopped
  • 2 scallions,chopped
  • 2 eggs,lightly beaten
  • all-purpose flour
  • 1 cup fine breadcrumbs
  • 1 tablespoon vegetable oil
  • crispy mixed leaf salad and tartare sauce
  • salt and freshly ground black pepper to taste


Step 1

Arrange skinless haddock fillets in a pan. Cover with cold water and bring to a boil. Lower the heat and poach gently for 10-15 minutes. Drain the fish and flake the fillets. Discard any bones.

Step 2

Put in the bowl. Add mashed potatoes,butter,chopped parsley and scallions. Season with salt and black pepper. Add 2 teaspoons of beaten egg to bind the mixture together. Divide the fish mixture evenly into 8. Dip your hands in the flour. Shape the mixture into flat round cakes.

Step 3

Combine the remaining beaten eggs and breadcrumbs in separate bowl. Dip the fish cakes in the egg. Toss in the breadcrumbs to coat all over. Arrange fish cakes on a plate and chill in refrigerator for 30 minutes.

Step 4

Install the low grilling rack in turbo oven. Preheat turbo oven to 400°F (205 °C). Place the fish cakes on an oiled round baking sheet. Cook the fish cakes for 15 minutes. Turn them over once after 6-8 minutes. Serve the oven baked fish cakes with crispy salad and tartare sauce.

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Comments (3)

  1. posted by Brenda on December 5, 2015

    Would like to try the recipe for pineapple pork roast but the list of ingredients are missing

    • posted by Slava Bond on December 5, 2015

      Hello,nothing missing there. 1 tablespoon plus 1 1/2 cups (370 ml) beef broth,divided
      1 1/2 pounds (720 g) beef stew meat,cubed
      2 cups (500 g) sliced fresh mushrooms
      1 teaspoon minced garlic
      1/2 teaspoon dried oregano
      1/4 teaspoon dried thyme
      1/4 teaspoon black pepper
      1 bay leaf
      1/3 cup (80 ml) dry cherry
      1 cup (250 g) nonfat sour cream
      1/2 cup 9125 g) all-purpose flour
      1/3 cup (80 ml) water
      4 cups (1 kg) cooked egg noodles


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