Fish Cakes

Golden pan-fried fish cakes made with flaky white fish, mashed potato or breadcrumbs, fresh herbs and lemon — crispy outside, tender inside. Quick to prepare for appetizers, lunch or a light dinner.

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Course: Appetizer

Cuisine: International

Keyword: fish cakes, fish patties, seafood, cod cakes, quick dinners, appetizer

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings (about 8 small fish cakes, 2 cakes per person)

Calories: 360kcal

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