Here’s a comforting, versatile recipe for fish cakes: golden, lightly crisp patties made from white fish, potato or breadcrumbs, and bright herbs. Quick to prepare, they’re perfect as an appetizer, lunch or light dinner — serve with lemon or a tangy sauce for a crowd-pleasing plate.
Ingredients
– 400 g (14 oz) white fish fillets (cod, haddock or pollock), cooked and flaked
– 250 g (1 cup) mashed potato or 1 cup breadcrumbs
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 egg, beaten
– 2 tbsp fresh parsley or chives, chopped
– 1 tsp Dijon mustard (optional)
– 1 tsp lemon zest
– Salt and black pepper to taste
– 3–4 tbsp olive oil or vegetable oil for frying
– Optional: 2 tbsp mayonnaise or Greek yogurt for extra creaminess
Servings and Cooking Time
Servings: Makes about 8 small fish cakes (serving size: 2 cakes per person). Preparation time: 15 minutes. Cooking time: 12–15 minutes. Total time: ~30 minutes.
Nutritional Value
Values are for one serving (2 fish cakes, approx. 180–200 g):
– Calories: ~360 kcal
– Protein: 28 g
– Fat: 16 g
– Saturated fat: 3 g
– Carbohydrates: 22 g
– Fiber: 1.5 g
– Sodium: ~450 mg
This nutritional estimate is for one person (2 cakes) and will vary with exact ingredients used.
Step-by-Step Cooking Process
– Cook and flake 400 g white fish; remove bones and skin.
– Mash 250 g cooked potato or place 1 cup breadcrumbs in a bowl.
– Finely chop 1 small onion and sauté in 1 tbsp oil until soft; cool slightly.
– In a large bowl combine flaked fish, mashed potato/breadcrumbs and sautéed onion.
– Add 1 beaten egg, 1 tsp lemon zest, 2 tbsp chopped parsley, 1 tsp mustard, salt and pepper.
– Mix gently until ingredients bind; add 2 tbsp mayo/yogurt if mixture seems dry.
– Shape mixture into 8 evenly sized patties, pressing firmly to hold.
– Heat 3–4 tbsp oil in a nonstick skillet over medium heat.
– Fry fish cakes 3–4 minutes per side until golden brown and heated through.
– Transfer to paper towel to drain; rest 1–2 minutes before serving to set.
Alternative Ingredients
You can swap white fish for canned tuna or salmon, and use sweet potato or cauliflower mash instead of potato. Panko breadcrumbs give extra crunch; use gluten-free crumbs and egg substitute for a GF or vegan-adapted version (use mashed chickpeas and flax egg).
Serving and Pairings
Serve fish cakes with lemon wedges, tartar sauce, aioli or a yogurt-dill dip. They pair well with mixed green salad, coleslaw, roasted vegetables, or as a sandwich with lettuce and pickles. For a heartier meal, serve with steamed new potatoes and sautéed greens.
Storage and Reheating
Store cooked fish cakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low-medium heat until crisp and heated through, or bake at 180°C (350°F) for 10–12 minutes. Fish cakes freeze well: flash-freeze on a tray, then transfer to a bag for up to 2 months; cook from frozen, adding a few extra minutes.
Cooking Mistakes
– Ensure fish is fully cooked and well-flaked to avoid large chunks.
– Don’t make patties too wet — they fall apart when frying.
– Avoid overheating the oil or the outsides will burn before heating through.
– Overmixing makes cakes dense; mix gently to keep them tender.
– Skipping a binder (egg or mash) can cause crumbling during cooking.
– Not seasoning enough — taste the mix (use a bit of cooked fish) before forming.
Helpful Tips
– Chill patties 15 minutes before frying to help them hold shape.
– Use a ring mold to form perfectly round cakes.
– For crispier cakes, coat lightly in panko or flour before frying.
– Add a pinch of smoked paprika for depth of flavor.
– Use fresh lemon zest and herbs for bright, fresh notes.
FAQs
What fish is best for fish cakes?
Any mild, flaky white fish like cod, haddock or pollock works best. Canned salmon or tuna are also great for quick versions. Choose firm, boneless fillets and remove skin before flaking for a consistent texture.
Can I make fish cakes without potatoes?
Yes — use breadcrumbs, mashed sweet potato, or cooked rice as the binder. Breadcrumbs mixed with egg hold the mixture together; adjust moisture with a little mayo or yogurt if needed.
How do I prevent fish cakes from falling apart?
Make sure the mixture is well bound with egg and mash or breadcrumbs, chill the formed patties, and fry over moderate heat. Avoid flipping too early and press gently to compact before cooking.
Can fish cakes be frozen and reheated?
Yes — freeze on a tray first to set, then bag for up to 2 months. Reheat from frozen in the oven or a skillet, adding a few extra minutes to ensure they’re heated through while keeping edges crisp.
Are fish cakes healthy?
Fish cakes can be a healthy option: they provide lean protein and can be made with minimal oil and added vegetables. Using wholefood binders and light frying or baking reduces calories while keeping good flavor.
How can I add more flavor to fish cakes?
Incorporate herbs like dill, parsley or chives, lemon zest, capers, or a small amount of mustard. Spices such as smoked paprika or cayenne add warmth without overpowering the fish.
Can I bake fish cakes instead of frying?
Yes — brush with oil and bake at 200°C (400°F) for 12–15 minutes, flipping halfway, until golden. Baking yields a lighter version but may be less crisp than pan-frying.
Conclusion
Fish cakes are a quick, adaptable dish that turns simple ingredients into a satisfying meal. Crispy on the outside, tender inside, they’re perfect for weeknights or entertaining — customize herbs, binders and accompaniments to suit your taste.
Fish Cakes
Ingredients
- 400 g white fish fillets cod, haddock or pollock, cooked and flaked
- 250 g mashed potato or 1 cup breadcrumbs
- 1 small onion finely chopped
- 1 clove garlic minced
- 1 egg beaten
- 2 tbsp fresh parsley or chives chopped
- 1 tsp Dijon mustard optional
- 1 tsp lemon zest
- Salt and black pepper to taste
- 3 –4 tbsp olive oil or vegetable oil for frying
- Optional: 2 tbsp mayonnaise or Greek yogurt
Instructions
- Cook and flake 400 g white fish; remove bones and skin.
- Mash 250 g cooked potato or place 1 cup breadcrumbs in a bowl.
- Finely chop 1 small onion and sauté in 1 tbsp oil until soft; cool slightly.
- In a large bowl combine flaked fish, mashed potato/breadcrumbs and sautéed onion.
- Add 1 beaten egg, 1 tsp lemon zest, 2 tbsp chopped parsley, 1 tsp mustard, salt and pepper.
- Mix gently until ingredients bind; add 2 tbsp mayo or yogurt if mixture seems dry.
- Shape mixture into 8 evenly sized patties, pressing firmly to hold.
- Heat 3–4 tbsp oil in a nonstick skillet over medium heat.
- Fry fish cakes 3–4 minutes per side until golden brown and heated through.
- Transfer to paper towel to drain; rest 1–2 minutes before serving.
Nutrition
