Classic chunky fish cakes

Classic chunky fish cakes

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(12 ratings)

Prep: 40 mins Cook: 40 mins

Easy

Makes 12
Fish cakes are a great freezer staple as they are ready portioned so you can defrost as many as you need

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal330
  • fat10g
  • saturates2g
  • carbs38g
  • sugars2g
  • fibre2g
  • protein23g
  • salt0.71g
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Ingredients

  • 1kg potatoes, peeled and chopped
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1kg mix salmon and coley fillets
    Salmon

    Salmon

    sam-on

    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • bunch each dill, chives, parsley and spring onions, chopped
  • 4 tbsp tartar sauce, plus extra to serve if you like
  • 3 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g plain flour
  • 250g breadcrumbs
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  1. Cover the potatoes in cold, salted water and bring to the boil. Turn down to a simmer and cook for 10-12 mins until tender. Drain and steam dry for a few mins, then mash and set aside to cool a little. Meanwhile, cook the fish. Cover in cold water and the lemon juice, bring to a gentle simmer, then poach for 5 mins (depending on the thickness of the fish) until just cooked through. Remove from the water, get rid of the skin and flake into large chunks.

  2. Put the lemon zest, herbs, spring onions, tartar sauce and some seasoning into a large bowl with the fish and the potatoes. Combine all the ingredients, then divide into 12 and shape into cakes.

  3. Put the eggs, flour and breadcrumbs on three plates. Dip each of the fish cakes in flour, pat off any excess, then dip in the egg. Finally, coat in the breadcrumbs and transfer to a clean plate or baking tray lined with parchment paper. Repeat with the remaining fish cakes. You can freeze the fish cakes now for up to three months, or chill for 1-2 days.

  4. To cook, heat the grill to medium. Brush the fish cakes with the oil and grill for 4-5 mins each side until golden and hot through. Serve with extra tartar sauce and salad or green veg. Defrost frozen fish cakes overnight in fridge and cook as above. Alternatively, to cook straight from frozen, heat grill to medium, oil fish cakes as per recipe then grill 12-15 mins one side to brown, before flipping and grilling the other side for 5 mins more.

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Comments, questions and tips

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caz7579
25th Jan, 2011
3.05
I really enjoyed making these fishcakes, very messy but delicious. I wasnt sure on the amount of herbs and spring onions to use as the recipe just says 'a bunch'. I hadnt ever made fishcakes before so didnt want to overdo the flavours. I will make these again but with a alot more herbs etc than I did use.
annnaomi
22nd Jan, 2011
Sorry folks, I should have read the above post before submitting. The text should read "have A meal the previous day! It makes more sense now.
annnaomi
22nd Jan, 2011
I've been making these for years exactly like the above recipe, however to save some time, have as meal the previous day using creamed mashed potato, but make too much. Leave the extra in the fridge as the base for your fishcakes. A tin of drained tuna does the job quite well.
Lilyloobs's picture
Lilyloobs
20th Jan, 2011
Lengthy process and a messy one at that but my goodness it was worth it, absolutely delicious! It's already been booked for next week! Lovely with a home made sweet chilli dipping sauce and home made tartare sauce yum.
craftmaven2005
20th Jan, 2011
5.05
I am very interested in trying this recipe. I never thought of using potatoes in fish cakes. Here in the US, we don't eat many fish cakes, and the ones I've tried were mushy lumps of fish and flour with a fried coating. This recipe sounds delicious. I wonder if this could be adapted for crab cakes, an East Coast favorite. I am not very fond of those either, same problem, except they throw mayo into the filling. Most I have tried were bland, so the herbs and seasonings should give it some interest. This looks like a great way to use up leftovers.

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