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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Place the fish in a food processor and process until minced. Transfer the minced fish to a large mixing bowl.
Add the chopped parsley, crushed garlic, marjoram, and salt. Mix well until all the ingredients are evenly combined.
Shape the mixture into balls and flatten them slightly to form fish cakes. Coat each cake lightly in flour, shaking off any excess.
Heat enough oil in a frying pan over medium heat to shallow-fry the fish cakes.
Fry in batches for approximately 5 minutes on each side, or until golden brown and cooked through.
Remove the cooked fish cakes from the pan and place them on paper towels to absorb excess oil. Repeat with the remaining fish cakes.
Serve warm with a fresh salad or your choice of side dish.
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For a spicy, citrusy twist, add chilli flakes and finely grated lemon rind to the fish mixture before shaping.
The cooking time will depend on the size and thickness of the fish cakes. Thicker cakes may need a little longer to cook through.
Avoid overcrowding the pan to help the fish cakes brown evenly.
Can I use other types of fish for this recipe?
Yes, you can substitute angel fish and kingklip with other firm white fish varieties.
How can I make the fish cakes spicier?
Add chilli flakes to the fish mixture for a spicier kick.
What should I serve with these fish cakes?
Serve them with a fresh salad or your choice of side dish.
How do I know when the fish cakes are cooked through?
The fish cakes should be golden brown and the centre should reach roughly 63°C.
Can I prepare the fish cakes in advance?
Yes, you can shape the fish cakes in advance and refrigerate them until ready to fry.
