Classic Homemade Fish Cakes
Transform your next seafood meal with these Classic Homemade Fish Cakes—an irresistible combination of flaky white fish, buttery mashed potatoes, fresh parsley, and zesty lemon. Perfectly seasoned with hints of black pepper and encased in a golden, crispy breadcrumb coating, these fish cakes are a timeless comfort food that’s both satisfying and easy to prepare. With just 30 minutes of prep and 20 minutes of cooking, this recipe delivers restaurant-quality results right in your kitchen. Serve them hot with a squeeze of fresh lemon and your favorite dipping sauce or pair them alongside a crisp salad for the ultimate meal. Ideal for weeknight dinners or entertaining guests, these fish cakes are a must-try for seafood lovers!
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Recipe Information
Ingredients
- 400 grams White fish fillets (cod or haddock)
- 300 grams Potatoes
- 2 tablespoons Chopped fresh parsley
- 1 large Egg
- 100 grams Bread crumbs
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
Instructions
Begin by peeling and chopping the potatoes into cubes. Place in a saucepan and cover with cold water. Add a pinch of salt and bring to a boil. Cook for 10-15 minutes or until tender. Drain well and mash until smooth. Set aside to cool slightly.
Rinse the white fish fillets under cold water and pat dry with paper towels. Check for any bones and cut the fillets into small chunks.
In a large mixing bowl, combine the mashed potatoes with the chopped fish, parsley, egg, lemon zest, salt, and black pepper. Mix until everything is well combined and forms a uniform mixture.
Shape the mixture into 8 even-sized patties using your hands. If the mixture is too sticky, wet your hands slightly to make shaping easier.
Place the bread crumbs on a shallow plate. Coat each fish cake evenly in the bread crumbs by pressing each side into the crumbs gently.
Heat the olive oil in a large, non-stick frying pan over medium heat. Once hot, add the fish cakes in batches, ensuring not to overcrowd the pan.
Cook each fish cake for about 3-4 minutes on each side, or until they are golden brown and crispy. Adjust the heat as needed to prevent burning.
Remove the cooked fish cakes from the pan and drain on paper towels. Serve hot with a wedge of lemon and your favorite sauce or salad.
Nutrition Facts
Calories |
346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 745 mg | 32% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.0 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 757 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
