Family meals: Easy fish cakes

Family meals: Easy fish cakes

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(4 ratings)


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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level



Serves a family of 4 - 6 or makes 6-8 toddler meals

These freezable and simple-to-make fish patties are ideal as a family meal or can be made and frozen individually as a quick last-minute kids supper, from toddlers to teens

Nutrition and extra info

  • Freezable
Nutrition info

Nutrition per serving (4)

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  • 1 x pack fish pie mix (cod, salmon, smoked haddock etc, weight around 320g-400g depending on pack size)
  • 3 spring onions, finely chopped
  • 100ml milk
  • 450g potatoes, peeled, large ones cut in half
  • 75g frozen sweetcorn, defrosted
  • handful of grated cheddar cheese
  • 1 large egg, beaten
  • flour, for dusting
  • olive oil, for frying

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  1. Cook the potatoes in boiling water until just tender. Drain well and return to the pan on a low heat. Heat for another minute or two to evaporate excess liquid. Mash the potato with a small knob of butter. Allow to cool.
  2. Put the fish spring onions and milk in a shallow dish, cover with cling film and cook in the microwave for 1 ½ - 2 mins until just cooked. If you don’t have a microwave, put everything in a saucepan and gently cook until just opaque and cooked through.
  3. Drain the fish and spring onions through a fine sieve. Gently mix through the potatoes, avoiding breaking up the fish too much, along with the sweetcorn, cheddar and a generous grind of black pepper. Form into 6 - 8 patties. The cooler the mash potato is when you do this, the easier it will be to form the patties as the mixture will be very soft when warm.
  4. Pour the egg on one plate and scatter flour on the other. Dip the patties in egg and then flour and arrange on a sheet of baking paper on a tray. Put the patties in the fridge for at least half an hour to firm up if the patties feel very soft. At this point you can freeze the patties, wrapped individually. Defrost throughly before moving onto the next stage.
  5. Heat a large frying pan with a generous glug of olive oil. When the oil is hot, carefully lower the fish cakes into the pan. Cook for 5 - 7 minutes or until golden brown underneath and then carefully flip them over. Fry for another 5 - 7 minutes or until golden on the bottom and heated all the way through.

Recipe from, June 2012

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Whiphound's picture
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Really nice, and easy to make. Found them hard to handle / cook without falling apart but just about managed. Delicious and clean plates all round. I added a couple of carrots to the mash to boost the Veg content.

kirstylaw's picture

Tasty and filling. I found it easier to refrigerate before coating in egg and flour.

morethan66's picture

Please Good Food, answer peoples comments, not only does it help them but others too. Thank you

zacksmummy's picture

In their defence, Good Food possibly have thousands of questions each day to answer so I'll answer the two I have seen for them!
Tuna would be lovely in these fish cakes if that's your taste and I would have a go at trying to bake them but you may not get them as crispy as you would if you fried them. :)

jbomken's picture

I always bake my fishcakes and they are crispy.

yelliewilson's picture

These were tasty, although a little too much potato for my taste (even though i used more fish than called for). Still a good recipe, and I would make again with less mash, maybe half as much. Prawns also work well in the cakes, although add later in the cooking stage to allow to just turn pink in the milk before making into patties.

snicka's picture
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These were great - used lemon thyme instead of parsley and day old baguette for the breadcrumbs - worked perfectly.

maggie-mae's picture

Can these be oven baked rather than fried?

lynnery's picture
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So easy to make,family just love them :) thank you so much!

vickywright's picture

Can I cook this with canned tuna?