Lemon Horseradish Fish Cakes
Tangy, zesty, and delightfully crisp, these Lemon Horseradish Fish Cakes are a flavorful twist on a seafood classic. Made with flaky white fish like cod or haddock, creamy mashed russet potatoes, and a bold kick from prepared horseradish, these golden patties are bursting with vibrant flavors. Fresh lemon zest and juice elevate the dish with a bright, citrusy note, while green onion and parsley add a pop of herbaceous freshness. Coated in crispy breadcrumbs and pan-fried to perfection, they offer a satisfying crunch with every bite. Perfect as an appetizer, main course, or even a seafood brunch option, these fish cakes are easy to prepare in just 40 minutes and pair beautifully with a side of tartar sauce, a green salad, or roasted vegetables. Great for seafood lovers, this recipe blends comforting ingredients with bold accents for an unforgettable dish!
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Recipe Information
Ingredients
- 450 grams white fish fillets (e.g., cod, haddock, or tilapia)
- 1 large russet potato, peeled and diced
- 1 teaspoon lemon zest
- 1.5 tablespoons lemon juice
- 1.5 tablespoons prepared horseradish
- 2 tablespoons fresh parsley, chopped finely
- 2 stalks green onion, finely sliced
- 1 large egg
- 100 grams breadcrumbs (plus extra for coating)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil (for frying)
Instructions
Place the white fish fillets in a large pot and cover with water. Bring to a gentle simmer over medium heat and poach the fish for 7-10 minutes until it is cooked through and flaky. Drain and set aside to cool slightly.
In a separate pot, boil the diced potato in salted water for 10-12 minutes or until tender. Drain the potatoes and mash them until smooth. Let them cool slightly.
Using a fork, flake the cooked fish into small pieces, removing any bones. Combine the fish with the mashed potatoes in a large mixing bowl.
Add the lemon zest, lemon juice, prepared horseradish, chopped parsley, green onion, egg, breadcrumbs, salt, and black pepper to the fish and potato mixture. Mix well until all ingredients are evenly distributed.
Using your hands, shape the mixture into small patties, about 2 inches in diameter and 1 inch thick. Place the patties on a plate and chill in the refrigerator for 15 minutes to help them firm up.
Remove the patties from the refrigerator and coat each one lightly in additional breadcrumbs, pressing gently to adhere.
Heat the olive oil in a large non-stick skillet over medium heat. Fry the fish cakes for 3-4 minutes on each side, or until golden brown and crispy. Work in batches if necessary to avoid overcrowding the pan.
Transfer the cooked fish cakes to a plate lined with paper towels to drain any excess oil.
Serve the Lemon Horseradish Fish Cakes warm, garnished with additional parsley and lemon wedges, if desired. Enjoy!
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 786 mg | 34% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.4 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 750 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.
