Description
These delicious fish cakes are a perfect way to use leftover cooked fish, combined with mashed potatoes, herbs, and simple seasonings, then pan-fried until golden and crispy on the outside while tender inside.
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)
Instructions
- Place the flaked cooked fish into a large mixing bowl and mash lightly with a fork.
- Add the mashed potatoes, chopped onion, parsley, lemon juice, lemon zest, salt, and pepper. Mix until well combined.
- Stir in the beaten egg and breadcrumbs until the mixture holds together.
- Shape the mixture into patties (about 8 fish cakes).
- Lightly coat each patty with additional breadcrumbs.
- Heat olive oil in a frying pan over medium heat.
- Cook the fish cakes for 3–4 minutes on each side or until golden brown and heated through.
- Serve warm with salad, vegetables, or your favorite dipping sauce.
Notes
- Any leftover cooked fish such as salmon, cod, or tuna can be used.
- If the mixture is too soft, refrigerate for 20–30 minutes before shaping.
- For extra flavor, add capers or a teaspoon of Dijon mustard.
- These fish cakes can be frozen before or after cooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Fry
- Cuisine: Australian
Nutrition
- Serving Size: 1 fish cake
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 45 mg
