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Thursday, March 29, 2012

Fish Cakes

Fish Cakes

Fish cakes

Serves 4


  • Sole filletsA few tbsp of cooking fat;
  • 12 oz (3/4 lb) of fresh Sole fillets;
  • 4 large baking potatoes, peeled;
  • 2 eggs;
  • 1 tbsp of Dijon or homemade mustard;
  • 2 green onions, chopped;
  • Sea salt and freshly ground black pepper to taste;


  1. Add potatoes to a pot of boiling water and cook until soft enough to mash.
  2. Season sole fillets with salt and pepper to taste.
  3. Line a hot skillet with cooking fat over a medium heat. Add the fillets and cook on each side until they are golden brown and cooked through. This should only take a few minutes, as Sole cooks quite quickly when prepared this way. It doesn’t matter if the filets break apart during the cooking process.
  4. Once the potatoes are cooked through, drain the excess water and mash them in a large bowl.
  5. Add the fillets to the potatoes and break the fish apart with a fork while mixing it into the potatoes.
  6. Mix  the eggs, mustard and onions in with the potatoes and fish and season the mixture to taste.
  7. Form the mixture into several thick patties/cakes (the quantity of patties will depend on the size you choose to make them)
  8. In a hot skillet, melt enough cooking fat to generously cover the bottom of the pan.
  9. Add the patties/cakes to the hot skillet and cook on both side until crispy and golden brown.

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