Fish Cakes with Variations
Transform your weeknight dinners with these irresistible Fish Cakes with Variations! Featuring tender, flaky fish fillets paired with creamy mashed potatoes and brightened by fresh parsley, green onion, and zesty lemon, this recipe delivers ultimate comfort and flavor in every bite. Perfectly golden and crispy on the outside, these homemade fish cakes are versatile enough to suit your taste with exciting variations, such as a spicy kick with chili flakes, a cheesy twist with parmesan, or an herby boost with fresh dill. Quick and easy to prepare in just under 45 minutes, they’re ideal for busy weeknights or weekend gatherings. Serve these delightful patties with your favorite dipping sauce—think tartar, garlic aioli, or sweet chili—for a crowd-pleasing meal that’s as customizable as it is delicious. Whether you choose cod, salmon, or tilapia, this recipe guarantees a restaurant-quality dish that's incredibly satisfying and easy to make at home!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams fish fillets (e.g., cod, salmon, or tilapia)
- 300 grams russet potatoes, peeled and cubed
- 100 grams breadcrumbs
- 1 large egg, beaten
- 2 tablespoons fresh parsley, chopped
- 2 green onion, finely chopped
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons vegetable oil, for frying
Directions
Step 1
Peel and cube the potatoes. Boil them in salted water until tender, about 10 minutes. Drain and mash until smooth.
Step 2
Meanwhile, poach the fish fillets in simmering water for 5-7 minutes, or until cooked through. Remove from heat, drain, and flake the fish with a fork.
Step 3
In a large mixing bowl, combine the mashed potatoes, flaked fish, breadcrumbs, beaten egg, parsley, green onion, lemon zest, salt, and pepper. Mix well until the ingredients are evenly combined.
Step 4
Shape the mixture into equal-sized patties, about 8-10 cm in diameter. You should have around 8 fish cakes.
Step 5
Heat vegetable oil in a large skillet over medium heat. Fry the fish cakes in batches for about 3-4 minutes per side, or until golden brown and crispy on the outside.
Step 6
Transfer the cooked fish cakes to a plate lined with paper towels to absorb excess oil.
Step 7
Serve hot with your choice of dipping sauce, such as tartar sauce, garlic aioli, or sweet chili sauce.
Nutrition Facts
| Serving size | (1037.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2090.8 |
| Total Fat 111.5g | 0% |
| Saturated Fat 23.8g | 0% |
| Cholesterol 500mg | 0% |
| Sodium 4351.8mg | 0% |
| Total Carbohydrate 135.7g | 0% |
| Dietary Fiber 9.3g | 0% |
| Total Sugars 10.0g | |
| Protein 137.2g | 0% |
| Vitamin D 2290IU | 0% |
| Calcium 267.1mg | 0% |
| Iron 11.6mg | 0% |
| Potassium 3402.8mg | 0% |
Source of Calories