Chunky Fishcakes

On 19th May 2015, This was Dinner

These were really different. Another thing I didn’t make, might have to hand this blogging thing over 😉

Where last weeks fish cakes were fiddly due to how ‘wet’ they were, these were quite fiddly for the opposite reasons. Mr S can cope though, if I’d have made these they would have definitely turned into a plate of fish hash.


  • Cut some cod into small chunks (I used the cheap ends from the fishmonger)
  • Cut a ciabatta into the same sized chunks
  • Beat an egg
  • Finely chop a chilli
  • Chop some coriander
  • Slice some spring onions
  • Grate some ginger
  • Break off some chicory leaves
  • Get mayo, chilli flakes, oil & seasoning ready


Put the fish in a bowl along with the bread, chilli, ginger, coriander and spring onions. Add the egg and a few tablespoons of mayo, season and mix well.

Squeeze small handfuls together and then place in the fridge to chill for half an hour.

Heat some oil in a pan and fry gently (and carefully) on all sides until cooked through.

Serve on the chicory leaves with a sprinkle of chilli flakes.

TWD_1905_Chunky_FishcakesThis is a Bill Granger – Easy recipe.


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