Fish cakes
Ingredients (serves 1)
  • 200 g of clean white fish
  • 1 onion
  • 1 carrot
  • Fresh parsley
  • 1 egg
  • Extra virgin olive oil
  • Pepper
  • Salt (skip in case of hypertension or fluid retention)
  • 1. Peel and chop the onion and carrot into small pieces.
  • 2. Fry lightly in a pan with a drizzle of olive oil. Set aside.
  • 3. In the same pan, add a few more drops of oil and slowly brown the fish. Reserve.
  • 4. Arrange the vegetables and fish in a tall container and blend for one minute. Add the egg, salt, and a few drops of olive oil. Blend together until forming a smooth cream.
  • 5. Chop the parsley and add to the mixture.
  • 6. Pour the mixture in individual ramekins, suitable for baking.
  • 7. Cook in a bain-marie or double boiler at 150ºC for approximately twenty-five minutes.
  • 8. Let the fish cakes sit, at room temperature, for about ten minutes. Remove from the mould and serve either warm or cold.


The fish cakes can be served with a spoonful of tomato sauce, romesco sauce or fresh herb mayonnaise.