Kicked Up Fish Cakes
Turn your next meal into a crispy, flavor-packed delight with these Kicked Up Fish Cakes! Featuring tender white fish fillets, creamy mashed potatoes, and a vibrant mix of green onion, parsley, and a touch of red chili for just the right amount of heat, these golden-brown patties are anything but ordinary. Bound together with breadcrumbs, a hint of Dijon mustard, and lemon zest, each bite strikes the perfect balance between zesty and savory. Quick to prepare in just 45 minutes, this recipe is perfect for weeknight dinners or a crowd-pleasing appetizer. Serve these irresistible fish cakes with a dollop of tartar sauce, spicy sriracha mayo, or a squeeze of fresh lemon for a dish that's sure to impress.
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Recipe Information
Ingredients
- 500 grams white fish fillets (cod, haddock, or tilapia)
- 2 pieces potatoes (medium-sized, peeled and cubed)
- 100 grams breadcrumbs
- 1 piece egg (beaten)
- 2 stalks green onion (finely chopped)
- 1 piece red chili (finely chopped, seeds removed for less heat)
- 2 tablespoons parsley (finely chopped)
- 1 teaspoon lemon zest
- 2 cloves garlic (minced)
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons vegetable oil (for frying)
Instructions
Place the peeled and cubed potatoes in a pot of salted water. Bring to a boil and cook for 10-12 minutes or until tender. Drain and mash the potatoes, then set aside to cool slightly.
Steam or poach the fish fillets until fully cooked, about 5-7 minutes. Let them cool, then flake the flesh into small pieces, removing any bones.
In a large mixing bowl, combine the mashed potatoes, flaked fish, breadcrumbs, beaten egg, green onion, red chili, parsley, lemon zest, garlic, mayonnaise, Dijon mustard, salt, and black pepper. Mix everything until well incorporated but not overly mushy.
Using your hands, shape the mixture into 8 evenly-sized patties, roughly 1 inch thick.
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the fish cakes in batches, making sure not to overcrowd the pan.
Cook the fish cakes for 3-4 minutes per side, or until golden brown and crispy. Transfer them to a plate lined with paper towels to drain any excess oil.
Serve the fish cakes warm with your favorite dipping sauce, such as tartar sauce, sriracha mayo, or a squeeze of fresh lemon.
Nutrition Facts
Calories |
1751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 4511 mg | 196% | |
| Total Carbohydrate | 141.8 g | 52% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 11.3 g | ||
| Protein | 127.6 g | 255% | |
| Vitamin D | 26.0 mcg | 130% | |
| Calcium | 256 mg | 20% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3082 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.
