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Herbed Fish Cakes with Green Horseradish Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

These vibrant herbed fish cakes offer a sophisticated twist on a classic British favourite. By using fresh striped bass and a generous blend of flat-leaf parsley and coriander, these cakes are elevated with a bright, aromatic profile. The omission of heavy potato fillers makes this a lighter, diabetes-friendly option that relies on high-quality protein and heart-healthy olive oil. The accompanying green horseradish sauce provides a sharp, peppery contrast that perfectly cuts through the richness of the fish.

Ideal for a light lunch or an elegant starter, these homemade fish cakes are remarkably simple to prepare. Because they can be shaped a day in advance and chilled, they are a fantastic choice for stress-free entertaining. Serve them alongside a crisp seasonal salad or some steamed green beans for a nutritionally balanced meal that is as nourishing as it is flavourful.

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Ingredients for Herbed Fish Cakes with Green Horseradish Sauce

  • 1 3/4 to 900g skinless striped bass fillets, cut into 2-inch pieces

  • 160g (generous) minced red onion

  • 1/2 cup chopped fresh Italian parsley

  • 1/2 cup chopped fresh coriander

  • 50ml extra-virgin olive oil plus more for frying

  • 1 1/2 teaspoons coarse kosher salt

  • 3/4 teaspoons coarsely ground black pepper

  • Green Horseradish Sauce

How to make Herbed Fish Cakes with Green Horseradish Sauce

Line rimmed baking sheet with plastic wrap. Using/on off turns, finely chop 1/2 of fish in processor (do not puree to paste); transfer to bowl. Repeat with remaining fish. Mix in onion, parsley, coriander, 3 1/2 tablespoons oil, salt, and pepper. Using wet hands and generous 60ml ful for each, shape mixture into 3x2x1/2-inch cakes. Arrange on prepared baking sheet. (Can be made 1 day ahead. Cover and chill.)

Heat 1 tablespoon oil in large skillet over medium heat. Working in batches, sauté cakes until opaque in centre, adding more oil to skillet by tablespoonfuls as needed, about 4 minutes per side. Transfer to platter. Serve warm or at room temperature with horseradish sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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