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  • Sep 23rd 2021
  • 0 comment


2 tbsp butter 

1 roughly chopped onion

2 small crushed garlic cloves

Handful of rosemary 

Zest of 1 lemon

130g kingfish

Handful of parsley 

3 boiled potatoes

Half loaf of stale sourdough bread 

2 eggs

Olive oil


Dollop of Kewpie mayo (optional)

Ingredients - Salad

2 mini cos lettuce bunches

11 oz bottle of grape seed oil

2 tbsp capers (with brine)

Small handful of dill

Finely chopped parsley 

2 avocados cut into chunks 

Splash of olive oil


Assemble your fish cakes: 

  1. Add 1 tbsp of butter to a pan on medium heat. Add 1 roughly chopped onion, 2 crushed garlic cloves, a small handful of chopped rosemary and the zest of 1 lemon.
  2. After the onions and herbs have cooked for 5 minutes, add 1 heaped tsp of butter. 
  3. Turn heat to high, and add your 130g of kingfish. Cook until golden brown.
  4. Remove the pan from the heat, and check that it flakes apart (that’s when you know it is cooked throughout!) 
  5. Pop all ingredients into the KitchenAid 13 Cup Food Processor with a handful of parsley, a tsp of salt and boiled potatoes. Pulse only, and be sure that you don’t over blitz them.
  6. Construct the fish cakes by getting a heaped tablespoon of fish mixture and forming them into a patty.


Crumb the patties:

  1. To prepare the crumbs, blitz the sourdough in your food processor. Don’t worry about chopping it up, as the KitchenAid 13 Cup Food Processor will do it for you.
  2. Whisk up two eggs in a separate bowl.
  3. Delicately place the fishcakes into the egg, and coat in breadcrumbs.
  4. Pour a bottle of grape seed oil into your pan, and bring to high heat.
  5. Place fish cakes into hot oil gently without splashing oil. 
  6. Cook for 3-4 minutes until golden brown.


Prepare salad:

  1. Add  2 mini cos lettuces, 2 tbsp capers, a small handful of dill, avocados cut into chunks and finely chopped parsley to a serving bowl. 
  2. Drizzle the salad with some olive oil.