Homemade Fish Cakes
These Homemade Fish Cakes combine tender white fish, fluffy potatoes, and fresh herbs to create a warm and satisfying dish with a crispy golden crust. Perfect for quick weeknight dinners or impressing guests, they are easy to prepare with simple ingredients and offer versatile flavor options for all tastes and dietary needs.
- Author: Gloria
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings (about 8 fish cakes) 1x
- Category: Appetizers
- Method: Frying
- Cuisine: British
- Diet: Gluten Free
Main Ingredients
- 300g white fish fillets (cod, haddock or pollock)
- 400g potatoes, peeled and boiled
- 2 tbsp fresh parsley, chopped
- 2 spring onions, finely chopped
- 1 tsp lemon zest
- 1 large egg
- 100g breadcrumbs (use gluten-free if needed)
- Salt and pepper, to taste
- 2 tbsp olive oil or butter, for frying
Optional Variations
- Chili flakes or 1 small jalapeño, finely chopped (for spicy kick)
- Dill or chives instead of parsley (for herb swap)
- Grated cheddar or parmesan cheese (for cheesy twist)
- Finely grated carrots or zucchini (for vegetable boost)
- Prepare Your Fish and Potatoes: Gently poach the fish fillets in simmering water until opaque and flaky. Boil peeled potatoes until tender, then drain and mash until smooth.
- Combine Ingredients: Flake the cooled fish into a large bowl. Add mashed potatoes, chopped parsley, spring onions, lemon zest, salt, and pepper. Crack in the egg and mix gently until you have a slightly sticky mixture.
- Shape the Fish Cakes: Divide the mixture evenly and form into small patties about the size of your palm. Lightly coat each patty in breadcrumbs.
- Fry Until Golden: Heat olive oil or butter in a frying pan over medium heat. Cook the fish cakes for 3-4 minutes per side until golden and crispy. Drain on paper towels before serving.
Notes
- Use cold fish and potatoes before mixing to improve binding.
- Combine ingredients gently to keep a flaky fish texture.
- Coat lightly with breadcrumbs to avoid heavy cakes.
- Fry on medium heat to cook through without burning the crust.
- Drain on paper towels after frying for crispiness.
Nutrition
- Serving Size: 2 fish cakes
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 75 mg
Keywords: fish cakes, homemade fish cakes, cod fish cakes, easy fish recipe, gluten free fish cakes, quick dinner, fish patties