Lunch / DinnerPeter Brennan

Zucchini Fishcakes

Lunch / DinnerPeter Brennan
Zucchini Fishcakes

These are a favourite in our home. We make a big batch so that the whole family can have some too.  The tenderness of the fish and spring onion gives an awesome burst of flavour.  And can you say 'healthy'? 

Recipe

Zucchini Fishcakes

Ingredients

  • 2 Fillets of white fish (we use Cod)

  • 4 Spring onion (chopped)

  • 1 Zucchini (grated)

  • ½ cup Breadcrumbs

  • ¼ cup Parmesan cheese

  • 1 Egg (whisked)

Directions

  1. Blitz the fish and spring onion together in a MagiMix, a blender or even a hand held blender.

  2. Once blended, mix in the egg, breadcrumbs and Parmesan cheese.

  3. Make into round balls and pan-fry in a little butter for 3-4 minutes each side.

  4. Flatten with your spatula after you have flipped them over.

  5. Check the inside to make sure the fish is cooked, and serve with some steamed veg or avocado if you have handy.