photo: Cottage Cheese Fish Cakes

Cottage Cheese Fish Cakes

To make fish cakes juicy, many hostesses add grated potatoes, semi-cooked rice, bread crumbs or semolina to the mince. Today I suggest to prepare delicious fish cakes with the addition of cottage cheese. Thanks to this ingredient, the cakes turn out particularly gentle and juicy. In the process of cooking they hold the shape perfectly and do not break up in the frying pan. Any kind of sea fish - cod, hake or sole - is suitable for the recipe.
60 min
8 servings


  • Hake
    1 kg
  • Cottage cheese
    200 g
  • Onion
    1 pcs
  • Egg
    1 pcs
  • Milk
    100 ml
  • Bread crumbs
    100 g
  • Bread
    60 g
  • Vegetable oil
    100 ml
  • Paprika
    0.5 tsp
  • Fish seasoning
    0.5 tsp
  • Salt
    - to taste


  • 1. Cut off the crust from white bread. Then cut into pieces, pour with cold milk and leave for 10 minutes.
  • 2. Defreeze hake carcasses at room temperature, cut off the tail and fins and remove the insides. Divide the fish on the fillet and cut it into portion pieces. Peel onion and cut largely. Combine fish fillet, onions and white bread squeezed from milk in the blender bowl.
  • 3. Grind the ingredients into a homogeneous thick mince. Put it in a deep ware.
  • 4. Add cottage cheese and 1 chicken egg to the mince.
  • 5. Season mince with spices and salt to taste.
  • 6. Mix the mince thoroughly, achieving homogeneous consistence.
  • 7. Wet hands in cold water and form small round cakes from mince. Coat the preparations in the bread crumbs.
  • 8. Put fish cakes on a frying pan with pre-heated vegetable oil.
  • 9. Fry fish cakes on medium heat to golden crust on both sides so that they can prepare completely.
  • 10. Serve the ready cakesin hot form with side dish of rice, mashed potato or baked vegetables. A great addition will be fresh salad or homemade pickles.
  • 11. Bon Appetite!