Fish Cakes

Deliciously crispy fish cakes made with fresh fish, herbs, and spices, perfect for a light meal or appetizer.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: British

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

Fish Cake Mixture

1 lb white fish fillets such as cod or haddock
1 cup mashed potatoes preferably leftover
1 small onion finely chopped
2 tbsp fresh parsley chopped
1 tbsp lemon juice
1 large egg beaten
1 cup breadcrumbs for coating
to taste salt
to taste black pepper

For Frying

2 tbsp vegetable oil for frying

Method

Prepare the Fish Cake Mixture

In a mixing bowl, combine the cooked white fish, mashed potatoes, chopped onion, parsley, lemon juice, and beaten egg. Season with salt and pepper.
Mix until well combined and form into patties.

Coat and Fry

Dredge each fish cake in breadcrumbs until fully coated.
Heat vegetable oil in a frying pan over medium heat. Fry the fish cakes for about 4-5 minutes on each side or until golden brown.

Serve

Remove from the pan and drain on paper towels. Serve hot with tartar sauce or lemon wedges.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 300mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

These fish cakes can be made ahead of time and frozen before frying. Just thaw and fry when ready to serve.

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