Light Baked Mini Fish Cakes with Flavorful Yogurt Sauce


There is a dish at one of my favorite restaurants in Istanbul that is called balik manti, or fish ravioli. It is a mixture of white fish, herbs and spices, served warm and glazed with yogurt. It’s so flavorful and so filling that you really

Light Baked Mini Fish Cakes with Yogurt Sauce

15-20 (good for 4 people)


For the fish cake:

  • 12-oz cod fillets
  • 2 overflowing tablespoons mayonnaise
  • 1 tsp mustard
  • 1 egg
  • ½ cup whole-wheat bread crumbs
  • 1/4cup Pecorino Romano cheese
  • 1/2 cup mashed baked red potato
  • 3 garlic cloves, minced
  • 1 scallions, finely chopped
  • 1 tablespoon red bell pepper, finely chopped
  • 1/4 onion, finely chopped
  • Handful of parsley, finely chopped
  • 1 teaspoon ground thyme
  • ½ teaspoon Old Bay seasoning
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For the yogurt sauce:

  • 1 cup yogurt
  • 1 garlic clove, minced
  • Dash of salt
  • 1 tablespoon chopped fresh dill

For the red sauce:

  • 1/4 cup olive oil
  • 1/2 tablespoon tomato paste
  • 1 teaspoon paprika


  • Fresh dill

Directions: Boil the cod fillet for about 5 to 8 minutes. Drain and pull the fillet by hand to create chunky flakes. In a large bowl, combine the fish, potatoes and the remaining ingredients. Use clean hands to gently mix all the components together.


Spread across the bottom of a baking dish and bake at 375 degrees Fahrenheit for  20 to 25 minutes or until the top becomes browned.


While it bakes, in a small bowl, mix the ingredients for the yogurt sauce. In a small saucepan, mix all the ingredients for the red sauce until it becomes runny.

Cut the fish cakes into bite-sized cubes, top each first with the yogurt sauce and then with a drizzle of the red tomato sauce. Garnish with fresh dill. Enjoy!


Bon Appetit!

xo Aylin



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