If you are looking for a simple recipe that is also delicious, then you should definitely try my Easy Fish Cakes Recipe. You will like it very much and I hope you enjoy it. And this is a budget-friendly recipe. You will see how quickly it is prepared and you can make it with complete satisfaction as a great meal and you can serve the fish cakes with a side of tangy tartar sauce or with any sauce of your choice. For me, it is very great with kimchi.
I’m a huge fan of fish, creamy mashed potatoes, and anything deliciously crispy, so it’s no surprise that this dish is one of my all-time favorites. Whether it’s cooked in a pan or deep fried to golden perfection, I can never get enough of this comforting classic. The best part is how simple the technique is. It works beautifully with any type of fish or seasoning you prefer. Whether you create your own variation or follow this Easy Fish Cakes Recipe exactly, I truly hope you give it a try soon.
Extra Tip:
These tasty cakes offer great versatility and help you turn leftovers into something delicious. They store well in the freezer, so you always have an easy meal ready for hectic nights.
Other recipes you may like:Tasty Fried Cabbage Patties – Super Delicious Best Homemade Stuffed Cheese Bread No Yeast, No Oven
Tasty And Easy Fish Cakes Recipe
Equipment
- 1 Chopping board
- 1 Sharp knife
- 1 large mixing bowl
- 1 enamel cast-iron skillet
- 1 potato masher
Ingredients
- 3 large potatoes or 2 cups leftover mashed potatoes
- 2 spring onions
- 1 egg
- 2 tbsp plain flour
- 1 tin tuna or pink salmon
- chili flakes optional
- salt and freshly ground pepper to taste
- 1 cup bread crumbs
- avocado oil for frying alternatively olive oil
Instructions
- If you don’t have leftover mashed potatoes, peel the potatoes and cut them into small pieces. Put them into a saucepan Bring to the boil and let the potatoes simmer until tender (around 10 minutes). and add water until they are almost cover3 large potatoesed.
- Drain the water, season with salt and pepper, and mash using a potato masher. Set aside to let them cool down.
- Open a tin of tuna or pink salmon and drain off the liquid. Put the fish into a bowl. 1 tin tuna or pink salmon
- Finely chop the washed spring onions, and add them to the fish along with the egg. Season with salt, pepper, and chili flakes (optio2 spring onions,1 egg,chili flakes,salt and freshly ground pepper to tastenal).
- Once the mashed potatoes have cooled, add them to the bowl plus half of the flour. Mix thoroughly with your hands. If you feel that the mixture is too wet, add a little bit more flour. 2 tbsp plain flour
- With wet hands, form the patties. (You decide how big or small you like them) Cover the fish cakes with breadcrumbs. 1 cup bread crumbs
- Heat the oil of your choice in a skillet and fry the fish cakes on medium heat on both sides until golden brown. Keep them warm until you have used up the entire mixture. avocado oil for frying
- Serve hot with your favorite condiments. Enjoy
Video
Notes
Ingredients For Fish Cakes
I have already mentioned that our Easy Fish Cakes Recipe is a customised recipe and you can use any kind of herbs and spices of your choice to make it according to your taste and to enhance its flavor. Now it is up to you what you will use.
You know that our fish cake’s main ingredient is fish. You can use any type of fish that you like and are comfortable with. So let’s get started with this recipe.
Best Fish For These Easy Fish Cakes Recipe
Canned tuna or salmon work perfectly for this recipe as well. Just make sure to keep the pieces in large, hearty chunks. And the best part? There’s no need to cook them beforehand. For this fish cake recipe, I used a can of tuna packed in spring water. Pink salmon is another excellent choice that works just as well.
Any firm white fish fillets that are good for pan-frying will work beautifully in this recipe, and even salmon makes a great option! Below are some common fish varieties, based on my main readership regions, that are ideal for these fish cakes.
Australia: Trevalla/Blue Eye Cod, Hapuka, Barramundi, Jewfish/Mulloway, Flathead, Ling, Ocean Perch, Salmon, Snapper, Ocean Trout
US: Tilapia, Cod, Alaskan Pollock, Catfish
UK: Cod, Pollack, Hake, Sea Bass, Haddock, Salmon
Potatoes
Potatoes play an important role in binding and filling out these fish cakes, so choosing the right kind makes a big difference. Any type of potatoes works wonderfully, as they mash easily and create a soft texture. It’s best to avoid waxy potatoes if you can, though they’ll still work in a pinch.
The most convenient option is to use leftover mashed potatoes from the night before, quick, easy, and perfect for this recipe. If you don’t have any on hand, simply cook your potatoes and mash them with a touch of seasoning. No butter or milk is needed; the natural texture is just right for shaping the fish cakes.
Herbs And Spices
For this Easy Fish Cakes Recipe, I kept the seasonings simple: spring onions for a fresh boost of flavour and a pinch of dried chilli flakes for gentle heat. If you’d like to add an Asian inspired twist, feel free to mix in herbs and spices like coriander, turmeric, garlic, or ginger. They pair beautifully with the fish, adding even more depth to the dish.
How To Make Our Easy Fish Cakes Recipe In A Few Simple Steps
Fish cakes are a refreshing change from the usual pan-seared fish dishes I often rely on. Using leftover mashed potatoes, this easy Fish Cakes recipe comes together in just over 30 minutes. These fish cakes are wonderfully light and tender on the inside, while the breadcrumb coating gives them a perfectly crisp and crunchy exterior. And the result is a simple, comforting meal that’s become a family favourite.
Make Mashed Potatoes
Bake the potatoes for about 75 minutes, or until a knife slides through them easily. Baking whole potatoes works better than boiling peeled cubes, as it keeps them dry and preserves their full, natural flavour. And you will roughly mash the potatoes. We don’t want the mashed potatoes to be too smooth, as that can make the inside of the fish cakes overly soft.
Drain the water and season the potatoes with salt and pepper. Mash them until mostly smooth, leaving a few small lumps; that’s perfect. These lumps add texture and create a lovely contrast to the soft, flaky fish in the cakes.
Prepare The Other Ingredients
Take a medium-sized bowl, chop some spring onions well, and place them in the bowl with one egg and tuna.
Mix The Ingredients For The Fish Cakes
Add the mashed potatoes, the seasonings (salt, freshly ground pepper, and chilli flakes), along with a small amount of flour to help bind everything together.
Using your hands, mix thoroughly until the mixture is well combined. If needed, add a little more flour as you go to reach the right consistency.
Form The Fish Cakes And Fry
With slightly damp hands, shape the mixture into fishcake patties and coat each evenly with breadcrumbs.
Heat olive oil in a heavy frying pan, then gently place the fish cakes in and let them cook until golden and crisp.
Fry the fish cakes on both sides over medium heat until they turn golden brown. Serve them hot with your favourite condiments. I especially enjoy them with kimchi on the side. The flavour combination is absolutely delicious.
Let’s Make Easy And Tasty Fish Cakes Recipe
I hope you enjoy this quick and easy recipe for these delicious fish cakes.
For the best flavour, serve them hot with your favourite side sauces. I personally love pairing them with kimchi on the side.
They’re perfect for lunch or as a light dinner, especially when served with a fresh salad and a glass of chilled white wine. Truly irresistible.
Can I use any type of fish for these fish cakes?
Yes! You can use fresh, frozen, or canned fish. White fish like cod, haddock, tilapia, or even salmon works great.
Do I need to cook the fish before making the cakes?
If you’re using raw fish fillets, cook them first by steaming, baking, or pan-frying. Canned fish or leftover cooked fish can be used directly.
How do I keep the fish cakes from falling apart?
Make sure the mixture isn’t too wet. Add more mashed potatoes or a little flour/breadcrumbs to bind everything together.
Can I make these fish cakes ahead of time?
Absolutely! Shape the cakes, refrigerate them for up to 24 hours, then cook when needed. They hold their shape better after chilling.
Can I freeze fish cakes?
Yes, they freeze very well. Freeze them uncooked or cooked; just place them in an airtight container. They last up to 2–3 months.
Can I make these fish cakes without potatoes?
Yes! You can substitute potatoes with breadcrumbs, cooked rice, or mashed sweet potatoes for a different texture.
What dipping sauce goes well with fish cakes?
Try tartar sauce, garlic mayo, chili sauce, yogurt dip, or a simple lemon-mayo mix.
Are these fish cakes suitable for kids?
Definitely! Just reduce spices like chili flakes and serve with mild dips or ketchup.