The Ultimate Fish Cake – Mozzarella Stuffed Crispy Bacon and Fish Cakes

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The Ultimate Fish Cake – Mozzarella Stuffed Crispy Bacon and Fish Cakes

This makes 6 large fish cakes, so would either feed 6 as a starter or 3 as a main meal with some salad.

  1. Heat the oven to 180’C
  2. Place the fish on some foil, season and then lay the lemon on top, wrap in the foil and then cook depending on the size. I had 2 pieces that I wrapped separately and they took about 13-15 minutes
  3. Boil the potato in salty water until soft (probably about 20 minutes). When cooked, drain and then return to a low heat to get rid of any excess liquid. Add the butter and then mash until smooth
  4. Fry the bacon and the red onion in a splash of olive oil until the onion is soft and the bacon crispy. When all elements are cooked, add them to one bowl; along with the fish juices but not the lemon. Squeeze in the lemon juice, stir in the capers and parsley and season to taste
  5. Cut your mozzarella into 6 pieces. Flour your hands and make into 6 balls. One at a time, push your thumb into the middle of the cake and stuff with the mozzarella. Seal the cake back up, making sure that the mozzarella is well sealed.
  6. Set up three small plates; one with plain flour, one with the egg and one with breadcrumbs. You may need to top up the breadcrumbs from time to time. Roll each cake; first in the flour, then the egg and then coat in the breadcrumbs. Shape into a flat ball and then plate and chill the fish cakes for 20-30 minutes.
  7. Turn the oven to 200’C
  8. Brush the cakes gently in some olive oil and then bake in the oven for 30 minutes until golden and crispy
  9. Serve with salad, sweet chilli sauce and garlic mayonnaise.

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