A lighter version of a fish cake.  Serve in a toasted bread roll with a handful of dressed salad.

Serves 4



750g skinless firm fish fillets
(pollack, cod, haddock, coley, hake)

80g stale white breadcrumbs
3 spring onions chopped
15ml lemon juice (optional)
½ tsp ground black pepper
Generous pinch of cayenne pepper
2 tbsp chopped fresh parsley
90g grated cheddar
1 whisked egg
Plain seasoned flour for dusting
1 tbsp vegetable oil
4 bread rolls toasted

 Herby Mayonnaise
125g mayonnaise
1 tbsp chopped parsley
1 tbsp chopped chives
2 tsps chopped capers

  1. Cube the fish and process in a food processor for 20-30 seconds, until smooth.  Transfer to a large bowl.
  2. Add the remaining ingredients to the fish apart from the flour and oil.  Mix well and divide into eight portions.  Shape into round patties, place on a tray and refrigerate for15 minutes until firm.
  3. Before cooking toss the patties in the seasoned flour.  Shake off any excess.
  4. Heat the oil in a non stick frying pan.  Cook at a medium heat for 5 minutes on both sides or until golden and cooked through.  Alternatively BBQ on a flatplate.
  5. Make the mayonnaise by combining all the ingredients in a small bowl and mix well.
  6. Serve in a bread roll with lettuce and a spoonful of the herby mayo.