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Fish Cakes with Flavoured Cheddar From Here and Sauce Vierge

Fish Cakes with Flavoured Cheddar From Here and Sauce Vierge


4 portions

Ingredients

Sauce vierge

  • 2 Italian tomatoes, deseeded and finely diced
  • 15 ml (1 tbsp.) capers, drained
  • 30 ml (2 tbsp.) olives of your choosing, chopped
  • 30 ml (2 tbsp.) fresh chives, chopped
  • 22 ml (1½ tbsp.) olive oil

Preparation

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  • Preheat the oven to 220oC (425oF).
  • In a food processor, chop the green onions. Add the fish in two batches and continue to chop, being careful not to reduce the mixture to a purée. Transfer the mixture to a bowl.
  • Add the grated cheese to the bowl. Generously season with salt and pepper. Make 8 to 12 cakes and place on a parchment-lined baking sheet.
  • Cook in the oven for 10 to 12 minutes, depending on the thickness of the cakes.

Sauce vierge

  • While the cakes are cooking, mix the sauce ingredients together. Season with pepper.
  • Serve the hot cakes with the sauce.

Storage

  • The cooked fish cakes will keep in the refrigerator for 3 to 4 days. The sauce vierge will keep in the refrigerator for 1 to 2 days.