Fish Cakes
Ingredients
For the Fish Cakes:
- 800g raw white fish fillets (e.g., flathead, snapper, cod), skin and bones removed, cut into chunks
- 4 medium potatoes, peeled and boiled until soft, cut into chunks
- 1 garlic clove
- 1 shallot, chopped
- Zest of 1 lemon
- 2 tbsp parsley, roughly chopped
- Squeeze of lemon juice
- 1 tsp dijon mustard
- 1 tsp ground cumin
- 1 tsp sweet paprika
- Salt and pepper, to taste
- 1 egg
- 1 cup panko breadcrumbs, plus more for coating
- Olive oil, for frying
For the Lemon Yogurt Sauce:
- ½ cup Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- Pinch of salt
- 1 tablespoon chopped dill or mint (or a mix of both)
How to Make the Perfect Fish Cakes
Don’t over-blend. You want a textured mix, not a purée. Pulse just until combined.
Chill before cooking. This helps the cakes hold their shape in the pan.
Breadcrumbs are your friend. If the mixture feels too soft, add a little more. And coat the outside for a crunchy finish.
Use a non-stick pan. It’ll make frying easier and prevent the cakes from falling apart.
Directions
- Boil the potatoes in salted water until fork-tender. Drain and let cool slightly.
- In a food processor, combine the raw fish, cooked potato, garlic, shallot, lemon zest, herbs, mustard, spices, egg and panko breadcrumbs. Season with salt and pepper.
- Pulse until you get a sticky, textured mix, don’t over blend. If it’s too wet, add a little more breadcrumbs.
- Chill for 15–20 minutes in the fridge to help the fish cakes firm up.
- Lightly wet your hands before shaping the mixture into patties, this helps prevent it from sticking to your fingers and makes it easier to form smooth, even fish cakes about 2cm thick.
- Coat lightly in breadcrumbs for extra crunch.
- Pan-fry over medium heat with olive oil for 3–4 minutes each side, until golden and the fish is cooked through.
- Serve with pearl cous cous, a squeeze of fresh lemon, a lemon yogurt sauce or aioli and a fresh side salad.
- In a small bowl, combine the Greek yogurt, lemon juice, and olive oil.
- Stir in the salt and chopped herbs.
- Mix until smooth and well combined.
- Taste and adjust seasoning if needed.
- Store in the fridge until ready to use. Drizzle over the fish cakes.
Ingredients
For the Fish Cakes:
- 800g raw white fish fillets (e.g., flathead, snapper, cod), skin and bones removed, cut into chunks
- 4 medium potatoes, peeled and boiled until soft, cut into chunks
- 1 garlic clove
- 1 shallot, chopped
- Zest of 1 lemon
- 2 tbsp parsley, roughly chopped
- Squeeze of lemon juice
- 1 tsp dijon mustard
- 1 tsp ground cumin
- 1 tsp sweet paprika
- Salt and pepper, to taste
- 1 egg
- 1 cup panko breadcrumbs, plus more for coating
- Olive oil, for frying
For the Lemon Yogurt Sauce:
- ½ cup Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- Pinch of salt
- 1 tablespoon chopped dill or mint (or a mix of both)
How to Make the Perfect Fish Cakes
Don’t over-blend. You want a textured mix, not a purée. Pulse just until combined.
Chill before cooking. This helps the cakes hold their shape in the pan.
Breadcrumbs are your friend. If the mixture feels too soft, add a little more. And coat the outside for a crunchy finish.
Use a non-stick pan. It’ll make frying easier and prevent the cakes from falling apart.
Directions
- Boil the potatoes in salted water until fork-tender. Drain and let cool slightly.
- In a food processor, combine the raw fish, cooked potato, garlic, shallot, lemon zest, herbs, mustard, spices, egg and panko breadcrumbs. Season with salt and pepper.
- Pulse until you get a sticky, textured mix, don’t over blend. If it’s too wet, add a little more breadcrumbs.
- Chill for 15–20 minutes in the fridge to help the fish cakes firm up.
- Lightly wet your hands before shaping the mixture into patties, this helps prevent it from sticking to your fingers and makes it easier to form smooth, even fish cakes about 2cm thick.
- Coat lightly in breadcrumbs for extra crunch.
- Pan-fry over medium heat with olive oil for 3–4 minutes each side, until golden and the fish is cooked through.
- Serve with pearl cous cous, a squeeze of fresh lemon, a lemon yogurt sauce or aioli and a fresh side salad.
- In a small bowl, combine the Greek yogurt, lemon juice, and olive oil.
- Stir in the salt and chopped herbs.
- Mix until smooth and well combined.
- Taste and adjust seasoning if needed.
- Store in the fridge until ready to use. Drizzle over the fish cakes.
Helpful Tips
Storage
Substitutions
Try a different fish: Swap out white fish for fresh or canned salmon for a richer, slightly oilier cake.
Mix up the herbs: Basil or chives add a softer, sweeter finish or try a Mediterranean take with oregano and sun-dried tomato pieces
Add extra veg: Fold in some grated zucchini or carrot (just squeeze out the moisture first).
Serving Suggestions
Watch How to Make It
