Frikadellar of Whiting with Horseradish Mayonnaise and a Salad of Foraged Wild Greens

Rory O'Connell


650g whiting fillet, free of skin and bone and cut into 2cm dice

100ml cream

1 egg beaten

60g flour and a little extra for dusting

4 tablespoons finely chopped wild garlic leaves or chives

1 tablespoon capers, coarsely chopped

25g butter

1 dessertspoon olive oil

Sea salt and freshly ground pepper

To serve; lemon wedges, a salad of foraged wild leaves and horseradish mayonnaise


Place the fish, cream, egg, flour and wild garlic or chives in a food processor. Season with salt and pepper and using the pulse button, process to combine the ingredients. Be careful not to over mix or the texture will be too smooth and loose its charm. Add the capers and mix in very briefly.

Divide the mixture into 12 little patties and with lightly floured hands, shape into neat round cakes. Chill until ready to use.

To cook the fish cakes, divide the butter and oil between two medium sized frying pans or one large one. When the fat sizzles, add in the cakes leaving a little space between them.  Cook the cakes over a medium heat for 4-5 minutes on each side until golden brown and cooked through.

Serve the cakes on hot plates with lemon wedges, a salad of foraged leaves and horseradish Mayonnaise.