Fish cakes are a delightful, budget-friendly dish that's easy to prepare, delicious, and a great way to utilize leftover fish. Combining flaky fish with hearty potatoes, fresh herbs, and a crispy coating, these cakes are a versatile treat that can be served as a main course or a tasty snack.
Whether you're a seasoned cook or a novice in the kitchen, this recipe will guide you in creating some lovely fish cakes that everyone at the table will enjoy.
Why This Recipe Works
The brilliance of this recipe lies in its simplicity and versatility. It requires basic ingredients that you probably already have in your pantry and fridge. The combination of fish and potatoes provides a satisfying balance of protein and carbohydrates. Plus, the fish cakes are lightly pan-fried, creating a delightful contrast between the crispy exterior and the soft, flavorful interior. This recipe works with any type of fish, making it a fantastic option for using leftovers and reducing food waste.
Moreover, the recipe is customizable, allowing you to add your favorite herbs, spices, or additional ingredients to suit your taste. It is a fantastic way to introduce fish to those who might not usually enjoy it, as the strong flavors often associated with fish are mellowed out when combined with other ingredients. It's also a clever method of sneaking in some extra veggies for the kids. Whether you serve these fish cakes with a side of salad, creamy dipping sauce, or just a squeeze of lemon, they're bound to be a hit in any setting.
Ingredients
Fish - A versatile protein that can be any variety; white fish like cod or haddock works well. Canned fish like tuna or salmon can also be used as a substitute.
Potatoes - They provide structure and a creamy texture. You can use any type of potato, or even try sweet potatoes for a different flavor.
Onion - Adds a mild sweetness and depth of flavor. Shallots or green onions can be used as alternatives.
Egg - Acts as a binder to hold the fish cakes together. For an egg-free option, use a flax egg or other egg substitute.
Breadcrumbs - Gives the fish cakes a crispy outer layer. Panko, crushed crackers, or gluten-free breadcrumbs can be used instead.
Tips
- Make sure the fish is well-drained to prevent soggy fish cakes.
- You can use leftover mashed potatoes to save time.
- Adjust the seasoning to suit your personal taste.
- To achieve even cooking, form fish cakes of equal size.
- Chill the fish cakes for at least 30 minutes before frying to help them hold their shape.
How to Serve
Fish cakes can be enjoyed as a main course or as part of a larger meal. Their versatility makes them suitable for various occasions, from casual family dinners to fancier gatherings.
- Serve fish cakes with a side of mixed greens or coleslaw for a light and refreshing meal.
- Pair them with a tangy dipping sauce like tartar sauce, aioli, or sweet chili sauce to enhance their flavor.
- Make fish cake sliders by placing them in small buns with lettuce, tomato, and your choice of sauce.
Similar Recipes
Fish Cakes
Ingredients
- 1 pound fish cooked and flaked
- 1 cup mashed potatoes
- ½ cup finely chopped onion
- 1 egg beaten
- 1 cup breadcrumbs
Instructions
- In a large bowl, mix together the fish, mashed potatoes, and onion.
- Add the beaten egg and mix well.
- Form the mixture into equal-sized patties and coat with breadcrumbs.
- Chill the patties for at least 30 minutes.
- Heat oil in a frying pan over medium heat and fry the fish cakes until golden brown on both sides.
Nutrition
Notes
- Make sure the fish is well-drained to prevent soggy fish cakes.
- You can use leftover mashed potatoes to save time.
- Adjust the seasoning to suit your personal taste.
- To achieve even cooking, form fish cakes of equal size.
- Chill the fish cakes for at least 30 minutes before frying to help them hold their shape.