Herbed Fish Cakes with Green Horseradish Sauce

Ingredients for Herbed Fish Cakes with Green Horseradish Sauce

• 1 3/4 to 900g skinless striped bass fillets, cut into 2-inch pieces

• 160g (generous) minced red onion

• 1/2 cup chopped fresh Italian parsley

• 1/2 cup chopped fresh coriander

• 50ml extra-virgin olive oil plus more for frying

• 1 1/2 teaspoons coarse kosher salt

• 3/4 teaspoons coarsely ground black pepper

• Green Horseradish Sauce

How to make Herbed Fish Cakes with Green Horseradish Sauce

Line rimmed baking sheet with plastic wrap. Using/on off turns, finely chop 1/2 of fish in processor (do not puree to paste); transfer to bowl. Repeat with remaining fish. Mix in onion, parsley, coriander, 3 1/2 tablespoons oil, salt, and pepper. Using wet hands and generous 60ml ful for each, shape mixture into 3x2x1/2-inch cakes. Arrange on prepared baking sheet. (Can be made 1 day ahead. Cover and chill.)

Heat 1 tablespoon oil in large skillet over medium heat. Working in batches, sauté cakes until opaque in centre, adding more oil to skillet by tablespoonfuls as needed, about 4 minutes per side. Transfer to platter. Serve warm or at room temperature with horseradish sauce.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.