Ok, I know I've made a few fish cake recipes, but this one different I promise. It's crispy (not too crispy) on the outside, soft on the inside, and tastes amazing. Perfect for the whole family to enjoy.
Crispy Fish Cakes
250g Fresh White Fish
1 Zucchini (grated)
1 Spring onion (finely chopped)
1 tsp Salt
1 Egg (whisked)
1/2 cup Panko breadcrumbs
In a large bowl, add the grated zucchini, breadcrumbs, spring onion, salt, egg and mix it all together.
Heat a pan with some olive oil, place the fish on the pan and sprinkle some salt over the fish. Let it cook through (about 4-5 minutes), then transfer to a plate.
Using a fork, flake the fish apart and add to the bowl with the rest of the ingredients and mix it together.
Place the pink breadcrumbs on a deep plate.
Heat up the pan again and add a generous amount of olive oil, then roll the fish cake mixture into small balls, roll in the panko breadcrumbs and add to the pan.
Cook for 3-4 minutes each side (add more olive oil if needed).
Store in the fridge for up to 2 days. Can also be frozen before they are cooked.