Classic chunky fish cakes

Classic chunky fish cakes

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(10 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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Guess
1st Oct, 2013
I have every thing i need and the steps are easy, I will surely try this one. I am really enjoying cooking and it is going better now. Thanks on this. get instagram like
ecremy
8th Apr, 2013
4.05
These were lovely. A lengthy, messy process as mentioned above but it's enough for a couple of dinners for us so it's worth it. Also my 2 year old loved them.
tangent
22nd Jul, 2012
4.05
I used just salmon and using my burger shaper I got exactly 12 cakes out of the mixture and have found that one per person is adequate when served with a salad! I used organic salmon which I think tastes much better than the conventionally farmed salmon, in fact all the ingredients other than the dill and chives were organically produced. I do not agree that there is too much potato to fish. The 1kg of potatoes when cooked and mashed ends up a lot less by volume than the 1Kg of salmon fillets. Both my partner and myself thought they tasted great and I love grilling them. Tastier, healthier and none of them started to break apart. A hit as far as fishcakes go! I may try substituting the dill for tarragon next time and for a special occasion I may use hot smoked trout and tarragon and make an orange and beetroot salad to go with them.
zetallgerman
19th May, 2011
5.05
Hubby had two of these cooked from frozen for dinner... they cooked remarkably well and tasted just as great as when I had made them fresh. He has already asked me to make another batch!
pollydar
8th May, 2011
3.05
I had great hopes for this recipe but it was very potato-y and not fishy enough using equal amounts of both. I didn't have any dill or chives either may be that would have made them more interesting. I used the four tbsp of tartar sauce but still it didn't make it as good as I expected. Still I enjoyed the consistency and will make them again with less potatoes.
zetallgerman
27th Feb, 2011
5.05
OK, made these on Friday with creme fraiche... delicious! Everyone loved them, and I have 4 in the freezer for a yummy dinner on a weekday :-) Great recipe, and much lighter than frying them in loads of oil in a pan.
zetallgerman
22nd Feb, 2011
5.05
These sound great and my husband has been begging me to make fishcakes for him soon however, does anyone have an alternative to the tartar sauce. I know - we are weird - but we just do not like the stuff! Will the cakes still hold together without it?
craftmaven2005
16th Feb, 2011
5.05
It was a hit!
lizzafezza
31st Jan, 2011
4.05
Tasty and easy to make. My 2 year old loved them and asked for more.
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.

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