BAKED FISH AND ZUCCHINI CAKES

Cooking for the whole family can be a real challenge. Mine is a small one, we’re only three, but I can only imagine how difficult it can be for the moms who cook for bigger families to accommodate all members, everyone with their own tastes. Even the quantity of food you buy and cook can turn out to be wrong. A few days ago, I prepared a complete meal, Italian way, first course (pasta, I bet you knew before I said it), second course and side dish, because I was tired to hear complaints about a one-dish dinner being not enough. But guess what, it was too much and a whole trout fillet was left over. I didn’t even think of throwig it away and decided to use it for some fish cakes and  shoved in also some zucchini, conveniently hidden.

Ingredients:

200 g (7 oz) cooked leftover fish (baked trout, in my case)

250 g (9 oz) zucchini

200 g (7 oz) potatoes

2 green onion stems

2 tbsp extra-virgin olive oil

1 tbsp bread crumbs

1 tsp chopped parsley

salt

Directions:

• First of all, boil the potatoes in salted water or microwave them for about ten minutes, until tender and set aside.
• Meanwhile, remove all fish bones and flake the trout fillet in little chunks.
• Chop the green onion stems and sauté them in a pan with a tablespoon extra-virgin olive oil, then add grated zucchini and cook for a few minutes, stirring frequently.

• Put fish chunks, boiled potatoes, zucchini,  chopped parsley and a pinch of salt in a bowl and mix them together first with a fork and then with your hands.
• Shape about ten patties and coat them with breadcrumbs.

• Place fish cakes on a sheet pan lined with slightly oiled parchment paper and bake at 180°C (350 °F) for 20 minutes.

These fish cakes are a tasty, healthy, light  and kid-friendly way to use leftover fish, thus avoiding obnoxious food waste. To be completely honest, I have to confess that my little one, who is going through a “no-phase”, did not miss a chance to tell me she didn’t like them that much, but she ate two all the same, almost a victory, I’d say. Luckily, not all kids are so stubborn and these fish cakes still seem a good idea to me.

I would be really glad to read your comments, your opinions, your questions, your suggestions and anything you’d like to share. Please be so kind as to pardon my English and see you soon for another recipe.

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