Polenta-Crusted Fish Cakes
Crispy on the outside, tender on the inside, these fish cakes are coated with gluten-free polenta for a satisfying crunch. Perfect with a fresh salad or a zesty dipping sauce, they’re ideal for weeknight meals or entertaining.
Ingredients
- 400 g white fish fillets (e.g., cod, haddock), cooked and flaked
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 egg
- 2 tbsp fresh parsley, chopped
- 1 tbsp Dijon mustard
- 100 g polenta (for coating)
- Salt and pepper to taste
- 2 tbsp olive oil (for frying)
Notes
- Serve these Polenta-Crusted Fish Cakes with a fresh green salad and a light vinaigrette for a balanced meal.
- Pair them with roasted vegetables or sweet potato fries for a more substantial dinner.
- For dipping, a simple yogurt and dill sauce, a zesty lemon aioli, or even a spicy sriracha mayo can be perfect accompaniments.