Simple fish cakes

Name: Simple fish cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 small onion, finely chopped; 500g fish fillets, skinned; 350ml white wine or fish stock; 500g mashed potato; 1 or a mix parsley or tarragon or dill, chopped to make 1–2 tbsp; for dusting flour; 1 egg, beaten; fresh or dried breadcrumbs, to coat; for frying oil

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Made with leftover fish and potatoes, this easy Fish Cakes recipe can be ready to enjoy in a little over 30 minutes and this simple meal is guaranteed to become a family favourite! Serve with your favourite salad, vegetables, homemade tartare sauce and sprinkle with lemon juice.

Contents

EASY FISH CAKES RECIPE HINTS AND TIPS Simple fish cakes Ingredients Directions

EASY FISH CAKES RECIPE HINTS AND TIPS

This recipe is very simple to make and it’s also really versatile. We enjoyed the ‘chunkier’ texture of the fish and potatoes, however you can choose to use a food processor to combine your fish and potatoes if you would like a smoother texture.

Also Read: Jam doughnut pancakes

Simple fish cakes

Recipe by RecipesVillaCourse: MainCuisine: brazillian, AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

329

kcal

Our famous fish cakes are one of your favourite ever olive recipes – and now the recipe is here, online! Use any white fish or salmon, but not oily fish or the texture will be heavy. We’d recommend serving them up for friends, or even at a dinner party if you add a posh salad and a little dressing on the side.

Ingredients

1 small onion, finely chopped
500g fish fillets, skinned
350ml white wine or fish stock
500g mashed potato
1 or a mix parsley or tarragon or dill, chopped to make 1–2 tbsp
for dusting flour
1 egg, beaten
fresh or dried breadcrumbs, to coat
for frying oil

Directions

Put the onion in a large frying pan, sit the fish on top and pour the wine or stock over. Bring to a gentle simmer, cover and cook the fish for 6–8 minutes or until cooked through. Remove and cool.
Strain out the onion (keep the wine or stock if you are making the sauce, right) and mix into the mashed potato with the herbs. Flake in the fish in decent-sized chunks and season. Gently mix everything and, using floured hands, shape into 8 cakes.
Lightly dust with flour, dip in egg and then in breadcrumbs. Chill for at least 30 minutes (important or they will come apart in the pan).
Heat 1cm oil in a large frying pan. Fry the fish cakes in batches for 3–4 minutes each side or until they are golden, crisp and heated through. Drain on kitchen paper.

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