Our delicious fishcake recipe for you to cook at home – easy as well as nutritious – click here.  The whole family will love them.



250g fish of choice
3 garlic cloves, crushed
2 sprigs of thyme
1 bay leaf
250ml milk of choice
400g potato, cut into large dice
Olive oil
1 small onion, finely diced
5 garlic cloves, crushed
Chives, dill, parley or herb of choice
Sea salt and pepper to taste


  • Place fish in a saucepan, add 3 garlic cloves, thyme, bay leaf
    and milk. Add water to cover the fish. Simmer gently until the fish
    flakes. Gently remove the fish from the pan.
  • Add the potato to the saucepan and cook until soft, drain
    keeping the liquid. Roughly mash the potato.
  • In a frying pan cook the onion and remaining garlic in a little oil
    until soft.
  • Add the cooked onion, garlic, chopped herbs and flaked fish
    to the potato, gently stir until blended. If the mix is a little
    dry add some of the remaining cooking liquid. Season to taste.
  • When cool enough to handle shape mixture into 8 cakes.
  • Chill in the fridge for around 30 minutes.
  • Heat a little oil in a large frying pan, place the cakes in the pan
    and gently cook over a low heat until golden brown on both sides
    and hot in the middle.
  • Or place on a lined and greased tray and bake in a pre-heated
    oven 180°C, Gas 4 for 15-20 minutes, turning once.

Caper Dressing

100g capers, chopped
2 medium gherkins, finely chopped
Handful of each chive, dill and parsley
1 lemon, zest and juice
1-2 tsp Dijon mustard
Olive oil
Salt and pepper to taste

  • Mix or blend together.