These delectable Fish Cakes can be on your table in no time. They are made from 9 easy-to-find and affordable ingredients. Whether you serve them as a delightful appetizer or a satisfying main course, they are bound to impress.
I love how simple and easy these fish cakes are to prepare! They are great for appetizers, lunches, or even dinners. Dip them in my homemade tarter sauce or remoulade sauce and watch everyone devour.
These fish cakes are also a great way to make fish go a little further by adding potatoes. The potato and fish combined make for a hearty cake.
These Fish Cakes Are:
- Budget-friendly
- Perfect for a weeknight meal
- Quick and easy to make and only use 9 easy-to-find ingredients
- Freezer-friendly
- Easy to make gluten-free too!
Ingredient Notes:
FISH: For this recipe, use any firm white fish fillets. I don’t suggest using flounder or sole, as they tend to be too delicate for fish cakes.
POTATOES: I like to use russet potatoes in this recipe. They provide starch to help hold the cakes together and bulk to stretch the fish out further.
GARLIC, GREEN ONION, PARSLEY, AND PARMESAN: These all provide flavor to the cakes, but feel free to adjust them to suit your tastes.
BREADCRUMBS AND EGGS: Both of these help hold the cakes together while frying.
How To Make Fish Cakes With Potato:
This is just a quick overview of the method for these fish cakes. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
STEP 1: Fry the potatoes and fish in a large skillet for 10 minutes. Don’t break up the fish too much; instead, try to leave larger chunks.
STEP 2: Combine everything in a medium bowl, careful not to break the fish up too much. Form into eight large patties and fry on both sides until golden brown. Serve immediately.
FAQs
Cooled leftovers can be stored in an airtight container in the refrigerator for up to 4 days. They can be reheated in a skillet over low heat, in the microwave, or eaten cold!
YES! Prepare the fish cakes and form them into patties. Place them on a large baking sheet lined with parchment paper and freeze for 30 minutes or until firm. Remove them from the baking sheet and wrap each in plastic wrap. Store them in a freezer-safe container and freeze for up to 2 months. Thaw them completely overnight in the refrigerator and follow the recipe for cooking instructions. You can also freeze cooked patties in a freezer-safe container.
Yes! Spray both sides of the cakes with oil, then place them in an air fryer basket. Air fry at 400 degrees F for 8 minutes or until golden on both sides, turning halfway through.
Serving Suggestions:
SANDWICH: Make these cakes into a sandwich with a toasted bun slathered with homemade tarter sauce and crisp lettuce. Go bold and melt a slice of your favorite cheese on the cake!
SIDE DISHES: I love eating these with my Creamy Coleslaw or even this Mediterranean Pasta Salad. A few more great sides would be this Creamy Macaroni Salad, Easy Greek Salad, Parmesan Orzo, or Lemon Parmesan Broccoli.
Variations:
GLUTEN-FREE: Make this gluten-free by replacing the breadcrumbs with gluten-free breadcrumbs.
NO BREADCRUMBS: If you are out of breadcrumbs, use panko, saltines, or butter crackers instead!
HERBS: Change the parsley for dill, tarragon, or basil, or sprinkle in some dried herbs instead.
Fish Cakes
Ingredients
- 1 pound (500g) white fish fillets, skinless and boneless
- 2 medium russet potatoes, peeled and shredded
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1 cup (130g) breadcrumbs
- ¼ cup (25g) grated parmesan cheese
- 2 large eggs
- ½ cup (40g) chopped green onion
- ¼ cup (8g) minced fresh parsley
Instructions
- In a large skillet, cook the shredded potatoes and fish with the butter for 10 minutes. Take care not to break the fish up too much.
- In a medium-sized bowl, combine all ingredients. Stir carefully so the fish doesn't fall apart too much. Form into 8 patties.
- Heat oil in a large skillet over medium to medium-low heat. Gently lay patties in skillet and fry for 3-4 minutes or until golden brown. Gently flip and brown on other side until golden.
Notes
- STORAGE: Cooled leftovers can be stored in an airtight container in the refrigerator for up to 4 days. They can be reheated in a skillet over low heat or in the microwave, or eaten cold!
- NUTRITION: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.
