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Classic Fish Cakes

Yields4 ServingsPrep Time30 minsCook Time15 minsTotal Time45 mins

A simple fish cake recipe on how to make fish cakes from scratch. You can use any fresh white fish as well as salmon. Smoked fish would work very well too. Serve with easy homemade tartar sauce and a simple green salad for a light dinner.

Classic Fish Cakes Recipe

 500 g White fish fillets ( we used two Tarahiki fillets)
 500 g Potatoes, peeled
 2 tbsp Butter
 2 tbsp Milk
 1 Small Red onion, finely chopped
 A handful Superb Herb Parsley, divided stalks and 2 tbsp chopped leaves
 1 Lemon divided 2 slices, zest
 Salt and pepper
 1/2 cup Flour for panning
 2 Eggs, beaten
 1 cup Coat ‘n Cook Original [or flour]
 2 Extra Virgin Avocado Oil
 1 Butter
Serve with homemade Tartar sauce
 Lemon wedges

Boil the potatoes in salted water until soft. Drain and mash with the butter.


Poach the fish in slightly salted water with parsley stalks and a slice of lemon until just cooked. Discard the parsley. Pat-dry the fish with a paper towel and flake roughly with a fork.


Combine the mashed potato, milk, fish, onion, zest of ½ lemon and 2 tbsp chopped parsley in a large bowl. Season to taste with salt & pepper. Form the mixture into 8 flat cakes. Lightly flour the fishcakes.


Beat the egg and dip each fish cake in, then coat in the breadcrumbs.


Heat the oil in a large fry-pan, add butter and fry the fish cakes over medium high heat for 2-3 minutes each side or until golden. Drain on paper towel.


Serve with tartar sauce and lemon wedges.

Nutrition Facts

Servings 0

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