Chris Neve’s Fish Cakes

Preparation info

  • Makes


    • Difficulty


Appears in

Rhubarb and Black Pudding

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

  • About


  • 250 g / 9 oz skinless haddock fillets
  • 250 g / 9 oz skinless hake fillets
  • 1 onion, diced
  • 1 tbsp vegetable oil, plus more for frying the fish cakes
  • ½-¾ cup of fine matzo meal
  • 1 egg, beaten
  • salt and pepper


    1. Steam the fish until just cooked through, allow to cool and then flake the flesh.
    2. Sweat the onion in the oil until soft and silvery.
    3. In a bowl, mix the fish flesh with the matzo meal and the onion. Stir in the egg, season and mix well. The mixture should be quite sticky.
    4. Shape the mixture into individual fish cakes and fry until just golden on both sides