top of page
Middle eastern spiced fishcakes
Makes 8-10 fishcakes


500g haddock/cod, diced

1 egg

1 cup breadcrumbs, plus more for coating

1/2 small onion

4 cubes frozen spinach, defrosted

1tsp sumac

2tsp cumin

squeeze of garlic paste or 1 clove, crushed

olive oil

salt & pepper


  • Preheat oven to 180C and line a large baking dish with foil or greaseproof paper. 

  • Mix all ingredients in a large bowl, except for the extra breadcrumbs, which should be poured onto a plate.

  • Take a small handful of the mixture and shape into a patty. 

  • Plop the patty onto the breadcrumbs and make sure all sides are coated. 

  • Repeat with the rest of the mixture until you have around 8-9 patties.

  • Drizzle some oil over the top and put into the oven for around 30 mins or until starting to go golden brown.

  • I served this with pitta, hummus and pickles but feel free to serve with whatever you want really!

bottom of page