Coriander Fish Cakes
Elevate your seafood game with these irresistible Coriander Fish Cakes, a perfect fusion of zesty herbs and tender white fish. Made with flaky cod or haddock, creamy mashed potatoes, and a punch of fresh coriander, these golden, pan-fried delights are wonderfully aromatic and packed with flavor. Enhanced by bright lime juice, earthy garlic, and a crunchy breadcrumb coating, each bite offers a satisfying mix of textures and tastes. Quick and easy to prepare in under 45 minutes, these fish cakes are an ideal choice for a weeknight dinner or a special appetizer. Serve them warm with a crisp salad, a tangy dipping sauce, or an extra squeeze of lime to complete this delightful, family-friendly dish. Perfect for seafood lovers, this recipe strikes the perfect balance of vibrant flavors and comforting simplicity.
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Recipe Information
Ingredients
- 400 grams white fish fillets (e.g., cod or haddock)
- 300 grams potatoes, peeled and diced
- 30 grams fresh coriander leaves, chopped
- 2 pieces spring onions, finely chopped
- 1 large egg
- 60 grams breadcrumbs
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 tablespoons vegetable oil
Instructions
Boil the potatoes in salted water for 10-12 minutes or until tender. Drain and mash, then set aside to cool slightly.
While the potatoes are boiling, lightly steam or poach the fish fillets for 5-7 minutes or until they are just cooked through. Remove from heat, let cool slightly, and flake into small pieces, discarding any bones or skin.
In a large mixing bowl, combine the mashed potatoes and flaked fish. Add the chopped coriander, spring onions, lime juice, minced garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix gently until the ingredients are well incorporated.
Crack the egg into the mixture and stir until it acts as a binding agent for the fish cake mixture.
With clean hands, shape the mixture into 8 evenly-sized patties (about 2-3 inches in diameter). Coat each patty in breadcrumbs, ensuring an even coating on all sides.
Heat the vegetable oil in a large frying pan over medium heat. Once the oil is hot, fry the fish cakes in batches for 3-4 minutes per side or until golden brown and crispy. Avoid overcrowding the pan.
Remove the fish cakes from the pan and place them on a plate lined with paper towels to drain any excess oil.
Serve warm with a side of salad, dipping sauce, or a wedge of lime for extra freshness.
Nutrition Facts
Calories |
301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 678 mg | 29% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 2.4 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 731 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.
