3 servings (6 small fish cakes)


  • 1 ½ cups (375 ml) shredded and cooked fish (salmon, sole, haddock, cod or other fish of your choice)
  • 1 tablespoon (15 ml) finely chopped onion
  • 1 tablespoon (15 ml) celery leaves finely chopped
  • ¼ teaspoon (1 ml) sea salt
  • Pinch of pepper
  • 2-3 tablespoons (30-45 ml) dry bread crumbs
  • 1 organic egg

2 CHOICES of breadcrumbs:

1- Fresh bread :
In the blender or food processor, pulse one or two slices of fresh bread into crumbs.
Add a pinch of vegetable salt, some pepper and a pinch of garlic powder.
For variety, you can add ¼ cup (65 ml) crushed cereal flakes.

2- Breading crisp and seasoning :
½ cup (125ml) pastry flour
3 c. tablespoons (45 ml) vegetable stock powder without msg
2 c. tsp (10 ml) of chervil
2 c. tsp (10 ml) dry mustard
1 c. teaspoon (5 ml) garlic powder
1 cup (250 ml) crushed cereal flakes


Mix well all ingredients. Shape into patties and coat with breadcrumbs of your choice.
Place on a cookie sheet and bake at 350 degrees F (180 degrees C) about 20 minutes. Turn patties over halfway through cooking so they are golden on both sides.

For the breading: 

Mix the ingredients well and coat the fish cakes. If necessary, moisten the fish cakes to allow the breading to stick better to the prepared fish.

Serve with a dill sauce and lemon or cucumber sauce.

Lise Guénette, ND.A.
All rigths reserved

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