Little Fish Cakes

​There numerous different types of little savoury cakes. Every culture seems to have their own version: cornish pasties, quiches, empanadas, spanakopitas...we could be here a while. Today, why not try making some little, ball-shaped fish cakes? They are straightforward to prepare, require only a few ingredients and are an excellent escamotage for getting kids to eat more fish.  

For approximately 12 fish cakes

Ingredients:

200 gr of fish (monkfish, cod or halibut work best - they need to be boneless and skinless)
1 slice of white bread, no crust
250 ml milk
Pinch of salt
2 chive leaves, thinly cut
Flour
Extra virgin olive oil

Directions:

Soak the bread in the milk for a couple minutes. Then drain it to eliminate any excess milk. Place in a mixing bowl together with the diced fish. Add a pinch of salt. Mix until you obtain a homogenous mixture. Stir in the chives. 

With wet hands make approximately 12 little balls from the mixture. Roll them in flour and finally, fry the fish cakes in extra virgin olive oil till they are amber in colour. 

Can be served either warm or cold, as you prefer.