Coriander Fish Cakes Recipe

Name: Coriander Fish Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g fish, poached then flaked; 125 g fresh breadcrumbs; 2 tablespoons mayonnaise; 1 egg; 1 package fresh coriander, chopped; 1 pinch cayenne pepper; 1 pinch salt; 2 tablespoons sesame seeds; 2 tablespoons olive oil; 1 tablespoon butter; sweet chili sauce, to serve

Servings: persons

250 g fish, poached then flaked
125 g fresh breadcrumbs
2 tablespoons mayonnaise
1 egg
1 package fresh coriander, chopped
1 pinch cayenne pepper
1 pinch salt
2 tablespoons sesame seeds
2 tablespoons olive oil
1 tablespoon butter
sweet chili sauce, to serve

1
Put the cooked flaked fish into a bowl and add half of the breadcrumbs, mayonnaise, beaten egg, coriander, cayenne and salt.
2
Mix everything lightly together and roll into 12 small balls, flatten slightly and then leave to stand for at least 10 minutes.
3
Mix the sesame seeds with the remaining breadcrumbs.
4
Brush the fish cakes lightly with milk and dip into the breadcrumb mixture.
5
Melt the butter in a frying pan with the olive oil and cook the fish cakes for about 2 minutes on each side until golden and warmed through.
6
Serve on a bed of salad leaves with sweet chilli sauce on the side.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 250 g fish, poached then flaked, 125 g fresh breadcrumbs, 2 tablespoons mayonnaise, 1 egg, and more.

Yes, Coriander Fish Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coriander Fish Cakes

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