Pike fishcakes are so delicious they might make you forget about everything else! They’re perfect both hot and cold, always the first to disappear from the table. Plus, they’re light, healthy, and quick to prepare.
- 300 g pike fillet
- 2 egg whites
- Carrot
- Soy sauce (optional)
- Fresh herbs: basil, cilantro, parsley (to taste)
Chop the pike fillet into pieces and pulse in a blender to a medium-ground texture. Mix with egg whites, finely chopped herbs, and grated carrot. Add a dash of soy sauce if desired. Season with salt and pepper.
Shape into patties and pan-fry in olive oil until golden. Cover with a lid and steam for another 5 minutes.
For a diet-friendly version, steam them instead.
Chop the pike fillet into pieces and pulse in a blender to a medium-ground texture. Mix with egg whites, finely chopped herbs, and grated carrot. Add a dash of soy sauce if desired. Season with salt and pepper.
Shape into patties and pan-fry in olive oil until golden. Cover with a lid and steam for another 5 minutes.
For a diet-friendly version, steam them instead.
