This is the ultimate fish cake recipe! Ok, so it is cheating a little as it does contain bacon but there is nothing wrong with a little surf and turf. I have made fish cakes a lot but never stuffed them with mozzarella and my God, it is possibly the best thing ever (hey that rhymes)! I also prefer to bake my fishcakes as they still came out really crispy without the guilt of deep fat frying. Saying that, we did then follow it by my raspberry cheesecake pudding, so all the good work was undone. If I am really looking for healthy excuses then the cheese cake had raspberries in so technically counts towards your 5 a day; but what the hey, everyone is allowed a treat every now and again. So make sure try this recipe, follow it with cheesecake and feel fabulous!
Makes 6 large fishcakes
– 250g white fish
– ½ lemon – finely sliced
– 3 large potatoes – peeled and sliced
– 1 red onion – finely sliced
– 4 rashes bacon – chopped into small pieces
– 25g butter
– Juice ½ lemon
– 1 ½ tbsp. chopped fresh curly leaf parsley
– ½ tbsp. chopped capers
– 6 balls of fresh mozzarella – about the size of a cherry tomato
– Plain flour
– 1 egg
Heat the oven to 180’C
Place the fish on some foil, season and then lay the lemon on top, wrap in the foil and then cook depending on the size. I had 2 pieces that I wrapped separately and they took about 13-15 minutes
Boil the potato in salty water until soft (probably about 20 minutes). When cooked, drain and then return to a low heat to get rid of any excess liquid. Add the butter and then mash until smooth
Fry the bacon and the red onion in a splash of olive oil until the onion is soft and the bacon crispy
When all elements are cooked, add them to one bowl; along with the fish juices but not the lemon.
Squeeze in the lemon juice, stir in the capers and parsley and season to taste
Flour your hands and make into 6 balls
One at a time, push your thumb into the middle of the cake and stuff with the mozzarella. Seal the cake back up, making sure that the mozzarella is well sealed.
Set up three small plates; one with plain flour, one with the egg and one with breadcrumbs. You may need to top up the breadcrumbs from time to time
Roll each cake; first in the flour, then the egg and then coat in the breadcrumbs.
Shape into a flat ball and then plate and chill the fish cakes for 20-30 minutes.
Turn the oven to 200’C
Brush the cakes gently in some olive oil and then bake in the oven for 30 minutes until golden and crispy
Serve with salad, sweet chilli sauce and garlic mayonnaise.