Family meals: Easy fish cakes

Family meals: Easy fish cakes

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(19 ratings)

Prep: 15 mins Cook: 30 mins


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: per serving (4)

  • kcal352
  • fat18.4g
  • saturates5g
  • carbs23.7g
  • sugars2.5g
  • fibre2.5g
  • protein22.5g
  • salt0.7g


  • 1 x pack fish pie mix (cod, salmon, smoked haddock etc, weight around 320g-400g depending on pack size)
  • 3 spring onions, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 100ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 450g potato, peeled, large ones cut in half



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

  • 75g frozen sweetcorn, defrosted
  • handful of grated cheddar cheese



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 1 large egg, beaten
  • flour, for dusting



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • olive oil, for frying
    olive oil

    Olive oil

    ol-iv oyl

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


  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.

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Comments, questions and tips

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24th Oct, 2018
I quite liked these - with the help of some tomato ketchup I found the mix a bit sloppy (possibly because I used frozen mashed potato?). Intead of chilling first, I used a flat bottom desert bowl and cling film to mould the cakes, then chilled them, which worked fine and probably created less mess. I just used salmon, as that was what I had to hand - I'll be more adventurous with herbs if I make them again.
15th Feb, 2017
Can't get exotic things like fish pie mix so used two cans of tuna. Would this explain why the cakes became crumbs right from the start?! Don't bother with this recipe - too fussy for lousy results. And even with tuna, I agree with the blandness comments made by others.
14th Sep, 2016
These fish cakes manage to be bland and overpowering at the same time if you use a mix with smoked haddock and salmon in it. Wouldn't recommend
28th Mar, 2016
Followed the recipe exactly and sadly found these really bland, they don't hold together well (which isn't a deal breaker) but flavour wise it would be good if the recipe included (optional) seasonings as following the recipe, they seem to taste of very little (watered down fish!).
22nd Nov, 2015
These fish cakes are fantastic! I've made many a batch of them and frozen them down. The only thing I find is once they have been defrosted they crumble a bit in the pan but nothing that makes them any less delicious! I personally sprinkle nutmeg on both sides before frying to add a bit more flavour, however I would 100% recommend this recipy as it is!
22nd Mar, 2014
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.
12th Feb, 2014
Tasty and filling. I found it easier to refrigerate before coating in egg and flour.
27th Jan, 2014
Please Good Food, answer peoples comments, not only does it help them but others too. Thank you
18th Feb, 2014
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. :)
5th Dec, 2014
I always bake my fishcakes and they are crispy.


11th Sep, 2015
Can you cook these in the oven rather than frying them? (since they are for kids)
8th Jan, 2015
How would you go about freezing these for future use? And then how do you cook- can you cook from frozen as per store bought fishcakes?
3rd Jun, 2015
Good recipe that I've used a couple of times. The first time they were a bit too soft, so the next time I added two slices of fresh sourdough bread that I broke into small crumbs. I also added an egg to the actual mixture. I didn't bother coating the patties with egg as the dried breadcrumbs stuck on really well anyway. The consistency was perfect and the result was delicious.
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