Cheesy fish cakes with spring onions

Preparation info
  • Serves


    • Difficulty


Appears in
Orchards in the Oasis: Recipes, travel and memories

By Josceline Dimbleby

Published 2010

  • About

Granny’s fish cakes marked the start of a lifelong passion for me. Granny often made the more usual kind with salmon - usually tinned Canadian - and potato, but sometimes she produced these, which are delicious and lighter as they do not include potato.


  • 350 g naturally smoked cod or haddock fillet, skinned
  • 75 g fresh white breadcrumbs


Check the fish fillets for any small bones, then chop them up as finely as you can and put into a bow, with the breadcrumbs. Trim and finely slice the spring onions across, using as much of the green part as possible, then add to the bowl with the grated cheese, capers, cayenne pepper and a sprinkling of salt. Mix all together thoroughly with a wooden spoon.

In a small bowl, whisk the w