Cauliflower Fish Cakes

  • ½ head cauliflower

  • 1 clove garlic (crushed or finely diced)

  • 75 g white fish per person dining (blue cod, ling, monkfish etc) or 1 tin smoked tuna or salmon

  • 1 tsp dill (optional)

  • Salt and pepper to taste

  • ½ onion, finely diced

  • 1 egg

  • 1 Tbsp cornflour

  • 1 Tbsp milk

  • 1-2 Tbsp oil (for frying)


Chop cauliflower into small florets and boil until soft.  Mash.  Wash and chop fish into small pieces, or open and drain the tin of fish. 

Combine all of the ingredients, excluding the oil, together in a large bowl.  Mix together. 

Heat oil in frying pan, over medium heat.  Add mixture in 1 tablespoon lots.  Fry until golden on one side, then flip until golden on the other side.  Remove from the frying pan and put on a plate with a paper towel to drain.  Serve with remaining broccoli.

potato fritter.jpg