Mini Party Fish Cakes
Crispy, flavorful, and perfectly bite-sized, these Mini Party Fish Cakes are the ultimate crowd-pleaser for any gathering. Made with tender white fish fillets, creamy mashed potatoes, and a burst of freshness from parsley, dill, and zesty lemon, these little gems are as delicious as they are easy to prepare. Coated in golden breadcrumbs and lightly fried to achieve a satisfying crunch, they offer the perfect contrast of textures with a soft, flaky interior. Ready in just 35 minutes, these fish cakes are perfect for serving as an appetizer or snack, accompanied by your favorite dipping sauce or a squeeze of fresh lemon. Whether you're hosting a party or just craving a gourmet treat, these mini fish cakes are sure to impress!
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Recipe Information
Ingredients
- 300 g white fish fillets (e.g., cod or haddock), boneless and skinless
- 200 g potatoes, peeled and cubed
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1 egg
- 100 g breadcrumbs
- 0.5 tsp salt
- 0.25 tsp black pepper
- 3 tbsp vegetable oil (for frying)
Instructions
Boil the cubed potatoes in a pot of salted water until tender, approximately 10-12 minutes. Drain and mash until smooth. Set aside to cool slightly.
Steam or poach the fish fillets until fully cooked and flaky, about 7-10 minutes. Remove from heat, let cool slightly, and flake the fish into small pieces using a fork.
In a mixing bowl, combine the mashed potatoes and flaked fish. Add the parsley, dill, lemon zest, lemon juice, minced garlic, salt, and black pepper. Mix well to combine.
Add the egg to the mixture and stir to bind the ingredients together. Gradually add 50g of the breadcrumbs, mixing until the mixture holds its shape but isn’t too sticky.
Shape the mixture into small patties, approximately 5cm in diameter. You should have about 12 mini cakes.
Place the remaining breadcrumbs on a plate. Coat each fish cake in the breadcrumbs, pressing gently to ensure an even coating.
Heat the vegetable oil in a large skillet over medium heat. Fry the fish cakes in batches for 2-3 minutes per side, or until golden brown and crisp. Transfer to a plate lined with paper towels to drain excess oil.
Serve warm with your favorite dipping sauce or lemon wedges for garnish.
Nutrition Facts
Calories |
1237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 3078 mg | 134% | |
| Total Carbohydrate | 117.3 g | 43% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 9.1 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 16.2 mcg | 81% | |
| Calcium | 167 mg | 13% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1906 mg | 41% | |
*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.
