Description
Golden and crispy on the outside with a soft, flavorful center, these fish cakes transform leftover cooked fish into a comforting and budget-friendly meal perfect for weeknight dinners or relaxed weekend lunches.
Ingredients
2 cups cooked leftover fish, flaked (bones and skin removed)
2 medium potatoes, peeled and diced
1 tablespoon butter
1 small onion, finely chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped (optional)
1 teaspoon lemon zest
1 tablespoon lemon juice
1 egg
1/2 cup breadcrumbs (plus extra for coating)
Salt and freshly ground black pepper, to taste
2–3 tablespoons olive oil, for frying
Lemon wedges, for serving
Tartare sauce or aioli, for serving (optional)
Instructions
- Place diced potatoes in a saucepan of salted water and bring to a boil. Cook for 12–15 minutes until tender. Drain and mash until smooth. Let cool slightly.
- While potatoes cook, melt butter in a skillet over medium heat. Sauté chopped onion for 3–4 minutes until soft and translucent. Remove from heat.
- In a large bowl, combine flaked fish, mashed potatoes, sautéed onion, parsley, dill (if using), lemon zest, and lemon juice.
- Add egg and breadcrumbs. Season with salt and pepper and mix until well combined.
- Shape mixture into 8 evenly sized patties. Lightly coat each patty in extra breadcrumbs.
- Heat olive oil in a large frying pan over medium heat. Cook fish cakes in batches for 3–4 minutes per side until golden brown and heated through.
- Transfer to a paper towel-lined plate to drain excess oil. Serve warm with lemon wedges and tartare sauce or aioli if desired.
Notes
Substitute dill with fresh chives or cilantro for a different flavor profile.
Add a pinch of chili flakes or finely chopped fresh chili for heat.
For a richer taste, mix in a spoonful of grated Parmesan cheese.
For a lighter option, bake at 400°F (200°C) for about 20 minutes, flipping halfway through.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet or oven to maintain crispiness; avoid microwaving if possible.
Freeze uncooked patties and cook from frozen, adding a few extra minutes to the cooking time.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 fish cakes
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 95 mg
