Er... what sauce? I thought that the whole point of fishcakes was to use leftover fish, cooking the fish for this seems a little too much for me. I use salmon instead of white fish because I like it and because the quality of white fish in my country is... well... fishy.

I made this dish today with sainsburys basic Pollock, a knorr fish stock cube, and only butter in the potatoes. It all came out fine....though i ended up with 12 cakes instead of 8. This is fine as we are not big eaters so 12 decent sized cakes are enough.
Served with more mash, green peas and tartar sauce.

Parents loved it, I loved it.....the dog was sad...no leftovers.

Easy and taste lush :-)

I make these with salmon and with fish stock (as opposed to wine). I serve them with rice, which I cook in the fish stock that's left over from poaching the salmon. Yum!

I made these fish cakes with sweet potato and used coriander and parsley. Absolutely delish will be making these on a regular basis. Perfect with fish that comes on special no need to use epensive fish.

Increase the fish to potato ratio.
Make a VERY dry mashed potato.
Halve the quantity of wine, cook the wine, onion, fish gently.
Remove the fish and reduce the remaining wine until you basically have wet onions - now put all that in with the mashed potatoes.
Carry on with the rest of the recipe.
Now you really have FLAVOR.

Really tasty did how take longer than 30 mins to make, but well worth it.

I swapped fish fillets for 3 tins of tuna, so need for stock. Very easy to make, thanks for sharing!!

I found the recipe easy to follow and didn't have any issues with them falling apart. I used salmon and haddock. I found the recipe lacked in taste and my partner agreed. This could well have been the choice of fish I used, but it was good quality which is strange. All I could really taste was the mashed potato as nice it was, and you couldn't even taste the onion. I would try the recipe again with different cuts of fish, and if there isn't any improvement I would't bother again. They are also much too big in my opinion, which makes them dry without any sauce!

I found the thai fish cakes (another bbc good food recipe) much nicer.

Very simple and very nice-didn't have fresh herbs to hand so used dried parsley and tarragon, still acheived tasty fishcakes!

I added less potatoes and more white fish (Iused snapper) and it was very tasty.

Tasty!

Tasty!

I was stuck for what to cook for dinner, so as ever went to the Good Food Website for inspiration. These came out wonderfully , I had no fresh tarragon so used coriander and have to loved the taste, my husband ate 3 of them. So they must have been good. I served with Batmati rice and green beans.
A winner

My friend and I made these, and despite having the wrong fish and type of potato, they still turned out superbly! I will definitely be making these again.

PERFECT! This was my first real attempt at cooking and they turned out great! I would rate this recipe as 'easy'. If they start falling apart just pat with more flour ;)

I made these for dinner tonight for my husband and i, so i halfed the portion sizes of the receipe to make 2 x fishcakes each, they were huge and i could not not imagine having chips with them too. i served them with a small crispy side salad with red onion and some mushy peas and a couple of lemon wedges and tartar sauce. I was lazy and used Paxo Goldencrumb to coat them in instead of fresh but they were really tasty. Also cut down the chilling time by putting them in the freezer for 15mins. Will definately make fish cakes again maybe try Thai Fish Cakes next time.

Instead of using boiled potatoes I use baked (although I do cheat and microwave them). This gives your mix a much drier consistency.

Then form the fishcakes, leave in the fridge for as long as possible, hours rather than minutes then crumb them.

My 2 year old love this recipe.

Fantastic. Satisfied all my fussy eaters. Taste is great.