Classic Homemade Fish Cakes
Dive into the comfort of Classic Homemade Fish Cakes, a timeless recipe that’s both simple and satisfying. Made with flaky white fish fillets like cod or haddock, creamy mashed potatoes, and a hint of zesty lemon, these golden, crispy patties are bursting with flavor. Fresh parsley adds a vibrant herbal note, while a light breadcrumb coating ensures a perfectly crunchy exterior. Quick to prepare in just under an hour, this recipe is ideal for weeknight dinners or casual entertaining. Serve these versatile fish cakes with a fresh salad, tartar sauce, or a squeeze of lemon for a meal that’s as wholesome as it is delicious. Perfect for seafood lovers, these fish cakes are a true classic that will quickly become a household favorite!
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Ingredients
- 400 grams White fish fillets (cod or haddock)
- 300 grams Potatoes
- 2 tablespoons Chopped fresh parsley
- 1 large Egg
- 100 grams Bread crumbs
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
Directions
Step 1
Begin by peeling and chopping the potatoes into cubes. Place in a saucepan and cover with cold water. Add a pinch of salt and bring to a boil. Cook for 10-15 minutes or until tender. Drain well and mash until smooth. Set aside to cool slightly.
Step 2
Rinse the white fish fillets under cold water and pat dry with paper towels. Check for any bones and cut the fillets into small chunks.
Step 3
In a large mixing bowl, combine the mashed potatoes with the chopped fish, parsley, egg, lemon zest, salt, and black pepper. Mix until everything is well combined and forms a uniform mixture.
Step 4
Shape the mixture into 8 even-sized patties using your hands. If the mixture is too sticky, wet your hands slightly to make shaping easier.
Step 5
Place the bread crumbs on a shallow plate. Coat each fish cake evenly in the bread crumbs by pressing each side into the crumbs gently.
Step 6
Heat the olive oil in a large, non-stick frying pan over medium heat. Once hot, add the fish cakes in batches, ensuring not to overcrowd the pan.
Step 7
Cook each fish cake for about 3-4 minutes on each side, or until they are golden brown and crispy. Adjust the heat as needed to prevent burning.
Step 8
Remove the cooked fish cakes from the pan and drain on paper towels. Serve hot with a wedge of lemon and your favorite sauce or salad.
Nutrition Facts
| Serving size | (925.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1490.3 |
| Total Fat 58.5g | 0% |
| Saturated Fat 10.3g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 391.5mg | 0% |
| Sodium 3463.2mg | 0% |
| Total Carbohydrate 138.5g | 0% |
| Dietary Fiber 12.4g | 0% |
| Total Sugars 11.8g | |
| Protein 100.2g | 0% |
| Vitamin D 213.8IU | 0% |
| Calcium 357.3mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 3722.9mg | 0% |
Source of Calories