Fish and Potato Cakes
Crispy on the outside and tender on the inside, these Fish and Potato Cakes are a comforting classic perfect for lunch, dinner, or even as an appetizer. Made with fluffy mashed potatoes, flaky white fish fillets like cod or haddock, and a burst of fresh flavor from spring onions, parsley, and zesty lemon, these golden cakes are a delightful blend of hearty and refreshing. Each patty is coated in a crunchy breadcrumb crust and pan-fried to perfection, delivering an irresistible texture in every bite. This recipe is easy to make, with simple steps like poaching the fish and setting up a breading station, making it approachable for cooks of all levels. Serve them warm with tangy tartar sauce, a squeeze of fresh lemon, or a crisp green salad for a satisfying meal. Ready in under an hour and suitable for families or entertaining, these homemade fish cakes are sure to become a new favorite.
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Recipe Information
Ingredients
- 500 grams potatoes
- 300 grams white fish fillets (cod, haddock, or pollock)
- 30 grams butter
- 60 milliliters milk
- 2 pieces spring onions, finely chopped
- 2 tablespoons parsley, finely chopped
- 1 teaspoon lemon zest
- 50 grams all-purpose flour
- 2 pieces eggs, beaten
- 100 grams breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 100 milliliters vegetable oil, for frying
Instructions
Peel and dice the potatoes, then place them in a pot of salted water. Bring to a boil and cook for 10-12 minutes, or until tender. Drain and mash the potatoes with the butter and milk until smooth. Set aside to cool.
Poach the fish fillets in a pan with just enough water to cover them. Cook for 5-7 minutes or until the fish flakes easily. Drain and let the fish cool slightly, then flake it into small pieces, discarding any bones and skin.
In a large bowl, combine the mashed potatoes, flaked fish, spring onions, parsley, lemon zest, salt, and black pepper. Mix well until evenly combined.
Divide the mixture into 8 equal portions and shape each portion into a patty about 1.5 cm thick. Place the patties on a tray and refrigerate for 15-20 minutes to firm up.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each patty in flour, dip it into the beaten eggs, and coat it in breadcrumbs. Shake off any excess at each step.
Heat the vegetable 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 to a plate lined with paper towels to drain any excess oil.
Serve the fish and potato cakes warm with your choice of dipping sauce or accompaniment, such as tartar sauce, lemon wedges, or a fresh green salad.
Nutrition Facts
Calories |
2466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.6 g | 174% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 4389 mg | 191% | |
| Total Carbohydrate | 229.6 g | 83% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 17.2 g | ||
| Protein | 95.2 g | 190% | |
| Vitamin D | 15.8 mcg | 79% | |
| Calcium | 325 mg | 25% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3906 mg | 83% | |
*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.
