Fish cakes


by: Vicky

Here is a delicious way to use up leftover fish or mashed potatoes.


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serves: 4

2 lb (900 g) baking or all-purpose potatoes (peeled and cut into chunks)

2 lb (900 g) skinned cod fillet

2 tablespoons (25 g) butter (melted)

1/4 cup (15 g) chopped flat-leaf parsley

Canola oil, for deep-frying

1/3 cup (50 g) flour seasoned with salt and pepper

2 eggs (beaten)

3 cups (150 g) fresh white breadcrumbs

1 quantity of Tartar Sauce

Salt and freshly ground black pepper

Nutrition Facts
Fish cakes

Servings Per Recipe: 4

Amount per Serving

Calories: 1260

  • Total Fat: 41.5 g
  •     Saturated Fat: 16.9 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 232.7 mg
  • Sodium: 4621 mg
  • Total Carbs: 161.2 g
  •     Dietary Fiber: 8.2 g
  •     Sugars: 9.2 g
  • Protein: 58.8 g

how is this calculated?

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1.  Cook the potatoes in boiling salted water for 20 minutes until tender. Drain well, then tip back into the pan and mash until smooth. Let cool slightly.

2.  Bring some water to a boil in a large, deep frying pan. Add the fish, bring back to a boil, and simmer for 8 minutes. Lift the fish out onto a plate and, when it is cool enough to handle, break it into large flakes, discarding the skin and any bones.

3.  Put the fish into a bowl with the mashed potatoes, melted butter, parsley, and some salt and pepper, and mix together well. Shape the mixture into eight rounds about 1 inch (2.5 cm) thick. Cover with plastic wrap and chill for 2o minutes.

4.  Heat some oil for deep-frying to 350°F (180°C). Put the seasoned flour, beaten eggs, and breadcrumbs in three separate shallow bowls. Dip the fish cakes into the flour, then into the egg, and, finally, in the breadcrumbs, pressing them on well to give an even coating. Deep-fry in batches for about 4 minutes until crisp and golden. Lift out with a slotted spoon and drain briefly on paper towels, then keep warm in a low oven while you cook the rest. Serve with the tartar sauce.

Cooks' note:

Salmon fish cakes:
Replace the white fish fillet with salmon fillet, and replace 1 tablespoon of the chopped parsley with chopped dill.

Mackerel fish cakes:
Replace the white fish fillet with 2 lb (900 g) whole mackerel. Slash the fish two or three times on both sides and broil, 4 inches (10 cm) from the heat, for 5 minutes on each side. Let cool, then flake the flesh, discarding the skin and bones. Replace the parsley with 2 tablespoons of chopped herb fennel and beat in with 1 tablespoon of Pernod or Ricard.

Pollock and smoked salmon fish cakes:
Replace the white fish fillet with 1 1/2 lb (750 g) pollock fillet and 5 oz (150 g) finely diced smoked salmon. Replace the chopped parsley with 2 tablespoons of chopped fresh dill. Poach the pollock as in the main recipe; mix into the potatoes along with the smoked salmon and dill.

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