Description
Homemade Fish Cakes are crispy, flavorful, and easy-to-make patties combining flaky white fish with mashed potatoes, fresh herbs, and simple pantry staples. Ready in under 30 minutes, they are perfect for quick meals, kid-friendly, and versatile as appetizers, main courses, or packed lunches. Pan-fried to a golden crust, these fish cakes deliver a satisfying crunch with a tender inside, making them a delicious choice for any occasion.
Ingredients
Scale
Main Ingredients
- 400g white fish fillets (cod, haddock, or pollock)
- 300g potatoes, peeled and cooked
- 3 spring onions, finely chopped
- 2 tbsp fresh parsley, finely chopped
- Zest of 1 lemon
- 1 egg
- Salt, to taste
- Black pepper, to taste
For Coating and Frying
- 150g breadcrumbs (or gluten-free breadcrumbs)
- Olive oil or vegetable oil, for frying
Instructions
- Prepare the fish and potatoes: Gently poach or steam the white fish fillets until just cooked through. Simultaneously, boil peeled potatoes until soft and mash them smoothly. Let both cool slightly before combining.
- Mix in the fresh ingredients: Flake the cooled fish into a large bowl, then stir in the mashed potatoes, finely chopped spring onions, parsley, lemon zest, salt, and pepper. Mix gently until just combined, taking care not to overwork the mixture.
- Shape the cakes: Divide the mixture into equal portions and shape each into a patty about 2 cm thick to ensure even cooking and good structure.
- Coat in breadcrumbs: Lightly beat the egg in a shallow dish. Dip each patty into the egg, then coat generously with breadcrumbs to create a crispy outer layer.
- Fry the cakes: Heat oil in a non-stick skillet over medium heat. Fry the fish cakes for 3-4 minutes on each side until golden brown, crispy outside, and heated through inside.
Notes
- Don’t overmix the ingredients to maintain a light texture.
- Use firm, fresh fish for moist, well-formed cakes.
- Chill the shaped cakes in the refrigerator for 10-15 minutes before frying to help them set.
- Fry over moderate heat to avoid burning the exterior before the inside cooks through.
- Adding fresh lemon zest and herbs brightens the overall flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Pan-frying
- Cuisine: British
Nutrition
- Serving Size: 1 fish cake
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 55 mg
Keywords: fish cakes, homemade fish cakes, crispy fish cakes, quick seafood recipe, easy fish cakes, kid-friendly fish cakes