Fishcakes with pasta and tomato sauce


Freezer friendly

( 2 adults and 2 kids )

  • Fishcakes with smoked salmon
  • 225 gramscod fillet
  • 50 gramssmoked salmon
  • 1 tspsalt
  • 0.5 onion
  • egg
  • 2 tbspplain flour
  •  pepper
  •  butter
  •  olive oil
  • Tomato sauce
  • 0.5 onion
  • 1 clovegarlic
  • 70 gramstomato purée
  • 1 canchopped tomatoes
  • 1 cubevegetable stock
  • 100 mlwater
  • 0.5 red bell pepper
  • 1 packetfresh pasta- preferably wholewheat
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Fishcakes are super easy to make and a great way of getting some fish into the whole family. You can make the farce yourself, it only takes a few minutes, or you can buy it ready-made.


Fishcakes with smoked salmon

1. Run cod fillet, salmon and salt through a food processor, until you have a coarse farce. If you don't have a food processor, you can simply chop up the fish with a knife.

2. Chop onion and mix with the fish, egg, plain flour and some cracked pepper in a bowl. Optionally, add a sprinkle of chives or other herbs if you have any handy. Cook a little test-ball on the pan to start, to check if the seasoning is how you like it.

3. Dip a spoon in a cup of water and shape nice fishcakes with the spoon and the palm of your hand. Let them cook in a mix of olive oil and butter on a pan, until they have a nice, golden and crispy surface. Remember to flip them frequently, so they don't blacken.

Tomato sauce

4. Chop onion and garlic and sautée in some oil in a pot. You don't want it to brown. Add the additional ingredients and let the sauce simmer as long as you have time for. Season to taste with salt and pepper.

5. Cook the pasta according to the packet. When the pasta is done and you've drained the water, you can optionally mix in a bit of olive oil. Then it doesn't stick together as much. Serve the fishcakes with the pasta, some tomato sauce, and we suggest garnishing with a bit of basil.

6. Enjoy!

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