Basic fish cakes

    35 min

    You absolutely cannot go wrong with this fish cake recipe. I make these fish cakes with leftover fish, though you can also poach the fish and allow it to cool. Likewise, you can use leftover mashed potatoes, but it is best to use chunky mash.


    Devon, England, UK
    726 people made this

    Serves: 4 

    • 500g mashed potatoes (leave chunky)
    • 500g cooked fish, flaked (cod, salmon, haddock)
    • 1 egg, beaten
    • 1 tablespoon grated lemon zest
    • 1 tablespoon chopped fresh mint
    • 1 tablespoon chopped fresh parsley
    • salt and pepper to taste
    • plain flour for dusting
    • olive oil for frying

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. In a bowl, combine all ingredients except for the flour and olive oil.
    2. Flour a clean work surface. Take 1 heaping tablespoon of the fish cake mixture, roll into a ball, then pat down into a flat patty. Dust lightly with flour.
    3. Heat olive oil in a large frying pan. Shallow fry the cakes until brown and crispy on both sides.

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    Reviews in English (9)


    Worked really well! (although, im a student, so i used dry herbs rather than the ones suggested and i had some reduced smoked mackerel) I was only making for my self though so I just used a single potato and half the egg  -  01 Dec 2013


    tastes is lovely just couldnt get the mixture solid enough to make fishcakes, ended up more like dropped scones for me  -  20 Feb 2011


    the best recipie on the website m666666  -  05 Jan 2015