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Homemade Fish Cakes

Homemade Fish Cakes
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These Homemade Fish Cakes are crispy, flavorful, and easy to prepare, making a satisfying meal or snack packed with fresh ingredients and a golden crust. Ideal for any meal of the day, they offer a comforting combination of flaky white fish and creamy mashed potatoes, bound and seasoned perfectly with herbs and lemon zest.

Ingredients

Scale

Main Ingredients

  • 400g white fish fillets (cod, haddock, pollock, or tilapia)
  • 300g potatoes, peeled and boiled
  • 1 cup breadcrumbs (or gluten-free breadcrumbs/almond flour for gluten-free option)
  • 1 large egg
  • 2 tablespoons fresh parsley or dill, finely chopped
  • 1 teaspoon lemon zest
  • 1 small onion or 2 shallots, finely chopped
  • Salt, to taste
  • Black pepper, to taste
  • 2–3 tablespoons neutral oil (vegetable or canola) for frying

Instructions

  1. Prepare the Fish and Potatoes: Steam or boil the white fish fillets until fully cooked and flaky. At the same time, boil the peeled potatoes until tender. Drain and mash the potatoes smoothly, then set aside to cool slightly.
  2. Mix Ingredients: In a large bowl, flake the cooked fish into small pieces. Add the mashed potatoes, finely chopped onions or shallots, fresh herbs, lemon zest, salt, and pepper. Crack in the egg and gently mix everything together until well combined, but avoid overmixing to keep the texture light.
  3. Form the Fish Cakes: Shape the mixture into small, even-sized patties about 3 inches in diameter, suitable for frying.
  4. Coat with Breadcrumbs: Lightly dust each formed fish cake evenly with breadcrumbs to create a crispy crust when cooked.
  5. Fry Until Golden: Heat oil over medium heat in a skillet. Carefully place the fish cakes into the pan, frying for 3-4 minutes on each side or until they turn crispy and golden brown. Avoid overcrowding to prevent soggy cakes.

Notes

  • Use fresh fish for the best flavor and texture.
  • Don’t overmix the ingredients to avoid dense fish cakes.
  • Maintain medium oil temperature to prevent burning while ensuring thorough cooking.
  • Chill the patties for 15 minutes before frying for better firmness.
  • Substitute regular breadcrumbs with panko for an extra crispy crust.
  • For gluten-free, use almond flour or gluten-free crackers in place of breadcrumbs.
  • Baking option: Bake at 400°F (200°C) for 15-20 minutes, turning halfway for crispiness.

Nutrition

Keywords: fish cakes, homemade, crispy, white fish, easy recipe, gluten-free option, quick meal, appetizer, snack, dinner

Find it online: https://cherrycooks.com/homemade-fish-cakes/