Fancy Fish Cakes
Elevate your seafood game with these irresistibly crispy and flavorful Fancy Fish Cakes! Made from tender, flaked cod fillets and creamy mashed potatoes, these golden patties are infused with fresh parsley, dill, zesty lemon, and the briny pop of capers for a perfectly balanced bite. Coated in crunchy breadcrumbs and pan-fried to perfection, they’re simple enough for a weeknight dinner yet elegant enough to impress at a dinner party. Serve these gourmet delights alongside a tangy tartar sauce or fresh greens for a satisfying, restaurant-worthy meal. Ready in under an hour, these homemade fish cakes bring a touch of finesse to your table and are a must-try for seafood lovers!
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Recipe Information
Ingredients
- 400 grams Fresh cod fillets (or any firm white fish)
- 300 grams Potatoes (russet or Yukon gold)
- 20 grams Fresh parsley
- 15 grams Fresh dill
- 1 teaspoon Lemon zest
- 2 teaspoons Lemon juice
- 1 tablespoon Capers
- 1 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 grams Breadcrumbs
- 2 tablespoons Olive oil (or neutral cooking oil)
Instructions
Peel and dice the potatoes into small chunks, then place them in a pot of salted boiling water. Cook for 10-12 minutes, or until tender. Drain and mash until smooth. Set aside to cool.
While the potatoes cook, poach the cod fillets. Bring a pot of water to a gentle simmer, then add a pinch of salt and the cod fillets. Cook for 5-7 minutes, or until the fish is opaque and flakes easily with a fork. Remove the fish and let it cool.
Flake the cooled cod into small pieces, removing any bones, and add it to the mashed potatoes.
Finely chop the parsley and dill, and add them to the fish and potato mixture along with the lemon zest, lemon juice, capers, salt, and black pepper. Mix well to combine.
Crack the egg into the mixture and stir until fully incorporated. Shape the mixture into 8 evenly sized patties.
Place the breadcrumbs in a shallow dish. Carefully coat each fish cake in breadcrumbs, ensuring all sides are covered.
Heat the olive oil in a large skillet over medium heat. Fry the fish cakes in batches for 3-4 minutes per side, or until golden brown and crispy. Transfer the cooked fish cakes to a plate lined with paper towels to drain any excess oil.
Serve warm with a side of tartar sauce, a fresh green salad, or a squeeze of additional lemon for garnish.
Nutrition Facts
Calories |
1280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 4495 mg | 195% | |
| Total Carbohydrate | 135.7 g | 49% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 9.9 g | ||
| Protein | 99.4 g | 199% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 230 mg | 18% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3107 mg | 66% | |
*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.
