Name: Delicious Fish Cakes from Leftovers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Australian
Ingredients: 2 cups cooked fish (flaked, bones removed); 2 cups mashed potatoes; 1/2 cup finely chopped onion; 2 tablespoons chopped fresh parsley; 1 tablespoon lemon juice; 1 teaspoon lemon zest; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup breadcrumbs (plus extra for coating); 1 egg, lightly beaten; 2 tablespoons olive oil (for frying)

Why You’ll Love Delicious Fish Cakes from Leftovers Recipe

This recipe is a smart and delicious solution for using leftovers without feeling like you’re eating the same meal twice. The creamy mashed potatoes blend beautifully with flaky fish, creating a soft interior, while the breadcrumb coating delivers a crisp, golden crust.

It’s simple to prepare, budget-friendly, and versatile enough to serve for lunch or dinner. You can customize the herbs and seasonings to suit your taste, and the patties can be made ahead of time for easy cooking later. Whether served with a fresh salad, vegetables, or a dipping sauce, these fish cakes are always satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

500 g potatoes, cooked and well drained
500 g cooked fish fillets (salmon or white fish work well)
2 tablespoons lemon zest
2 tablespoons horseradish or Dijon mustard
1/4 cup grated Parmesan cheese
2 tablespoons fresh dill, finely chopped
2 green shallots, finely chopped
1 egg, beaten
salt, to taste
freshly ground black pepper, to taste

For coating and frying:
2 cups panko breadcrumbs or regular breadcrumbs
oil, for shallow frying

Directions

Place the cooked potatoes in a large bowl and mash them, leaving a few small lumps for texture. Make sure they are well drained to avoid a watery mixture.
Flake the cooked fish using two forks, removing any skin or bones.
Add the fish to the mashed potatoes along with the lemon zest, mustard, Parmesan, dill, shallots, beaten egg, salt, and pepper.
Gently mix everything together until just combined. Avoid overmixing to keep the texture light.
Transfer the mixture onto a clean surface and shape it into a thick, even round.
Cut the round into eight equal portions and shape each portion into a patty.
Roll each patty in breadcrumbs, pressing lightly to ensure they are evenly coated.
Place the patties in the refrigerator for at least 30 minutes to firm up. This helps them hold their shape while cooking.
Heat oil in a frying pan over medium heat so it reaches halfway up the sides of the patties.
Fry the fish cakes in batches for about 3–4 minutes per side, or until golden brown and crisp.
Transfer to a plate lined with paper towels and keep warm while cooking the remaining patties. Serve hot.

Servings and timing

Servings: 4 (makes 8 fish cakes)
Preparation time: 20 minutes
Chilling time: 30 minutes
Cooking time: 10 minutes
Total time: Approximately 1 hour

Variations

You can easily adapt this recipe to suit your preferences:

• Replace dill with parsley, chives, or coriander for a different herb profile.
• Add a pinch of smoked paprika or chili flakes for gentle heat.
• Substitute canned tuna or mackerel for leftover fresh fish.
• For a lighter option, bake the fish cakes in a preheated oven at 200°C (400°F) for 15–20 minutes, turning halfway through.
• Make them gluten-free by using gluten-free breadcrumbs.

Storage/Reheating

Store leftover cooked fish cakes in an airtight container in the refrigerator for up to 3 days.

To reheat, place them in a preheated oven at 180°C (350°F) for about 10 minutes or until heated through. You can also reheat them in a skillet over medium heat to restore their crisp exterior. Avoid microwaving if possible, as it may soften the crust.

Uncooked patties can be frozen after coating in breadcrumbs. Freeze them in a single layer, then transfer to a freezer-safe container for up to 3 months. Cook directly from frozen, adding a few extra minutes to the cooking time.

FAQs

Can I use any type of fish?

Yes, most cooked fish works well. Salmon, cod, haddock, or even tuna are excellent options.

Why are my fish cakes falling apart?

This usually happens if the mixture is too wet. Make sure the potatoes are well drained and chill the patties before frying.

Can I bake instead of fry?

Yes, baking is a great alternative. Brush lightly with oil and bake until golden and heated through.

Do I need to remove the fish skin?

Yes, remove skin and bones before mixing to ensure a smooth texture.

Can I prepare them ahead of time?

Absolutely. Shape and coat the patties, then refrigerate for up to 24 hours before cooking.

What can I serve with fish cakes?

They pair well with a green salad, steamed vegetables, coleslaw, or a light yogurt-based sauce.

Can I make them dairy-free?

Yes, simply omit the Parmesan or use a dairy-free alternative.

How do I keep them crispy?

Avoid overcrowding the pan while frying and drain them on paper towels after cooking.

Can I freeze cooked fish cakes?

Yes, allow them to cool completely before freezing. Reheat in the oven for best texture.

How do I know when they are done cooking?

They should be golden brown on both sides and heated through in the center.

Conclusion

These delicious fish cakes are a practical and flavorful way to turn leftovers into a completely new dish. With their crisp coating and tender, savory interior, they’re easy to prepare and adaptable to many tastes. Whether you’re cooking for family or planning meals ahead, this recipe offers both convenience and great flavor in every bite.