I love these fish cakes. They are so easy to prepare and a great way to use up baked fish leftovers.
Both the fish and the potatoes called for in this recipe can be made from leftovers. I love creative ways to use leftovers. Sometimes we just throw out so much it’s sad.
But not this time.
This is one of those times that you can actually plan your meals so that you have leftovers for a different great meal the next night. Now that’s clever and makes meal planning much easier, especially for those people who work all day and need something easy to come home to.
You don’t have to save this recipe for leftovers though. Just steam, bake or fry up some fish and get making tasty fish cakes for dinner. The same thing with the potatoes. Boil or bake potatoes (without the skin or remove the skin after cooking).
You can cook both the fish and the potatoes the night before too, which makes this dinner really quick to come together the next day.
This is a great way to get kids to eat fish. They will probably love it mixed with mashed potatoes and covered in bread crumbs. Just get the ketchup ready.
These fish cakes are a great lunch or brunch recipe too. Make a large salad and maybe another hot vegetable and you have a lovely lunch recipe for your next ladies lunch.
Fish Cakes
Ingredients
- 1 pound fish, cooked, flaked (see below recipe for types of fish to use)
- 2 cups mashed potatoes
- 1 onion, small, chopped
- 2 tablespoons butter, melted
- 1 egg, beaten
- 2 tablespoons parsley, chopped fresh
- Dash salt
- Dash pepper
- 1/4 cup bread crumbs, fine
- Oil for frying
Instructions
- Combine all ingredients except the bread crumbs and oil. Shape the mixture into patties. Coat the fish patties in bread crumbs.
- Preheat the oil in a skillet. Pan-fry the fish cakes in batches in hot oil until crisp and brown on one side, then turn and brown the other side. Each side will take just a few minutes. You are only trying to get the ingredients hot and the breading crispy. Everything is already cooked.
- Serve with homemade tartar sauce and wedges of lemon.
Notes
- Shape the fix mixture into any shape you choose. The usual is to make the patties mentioned above, but you can also make fish balls or quenelles, which have an oval tubular shape. The image shows ball shaped fish cakes.
- Cod, haddock, turbot, ocean perch or Boston bluefish work very well in this recipe.
Nutrition
Subscribe to the site here and never miss a great recipe.
If you like these fish cakes, you may like our crab cakes recipe too. Find it here.
Browse all of our fish and seafood recipes here.
If you like this recipe, I’d love it if you would Pin it to Pinterest, Tweet about it, Like it on Facebook. You can also share your comments and your own favorite recipes below the Pinterest image. Thanks. I really do appreciate it.
proud chef by Don.Nason (Canada) The fish cakes are supreme.I have home made beans with this dish it takes me back to my childhood.