Oven Baked Fish Cakes

oven baked fish cakes
  • Yield: 4 serving plates
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 60m
  • Ready In: 1:10 h

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Nutritional Info

This information is per serving.

  • Calories

    175
  • Fat

    9.7 g
  • Cholesterol

    67 mg
  • Sodium

    240 mg
  • Potassium

    348 mg
  • Carbohydrate

    9.1 g
  • Fiber

    0.8 g
  • Sugars

    0.5 g
  • Protein

    13 g

Oven baked fish cakes. These traditional fish cakes have been made from haddock fillets and baked in a halogen (turbo) oven. More fish recipes.

Oven Baked Fish Cakes

Ingredients

  • 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

Method

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 a separate bowl. Dip the fish cakes in the egg. Toss in the breadcrumbs to coat all over. Arrange fish cakes on a plate and refrigerate 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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