Author: lkhJdAcW6qg
Fishcakes are very easy to make and you can add whatever you want into the recipe to vary the flavour. Almost any fish can be used including smoked fish.
  • 300 g (10 oz) potatoes, peeled and chunked
  • 280 g (10 oz) cooked fish
  • 3 spring onions (scallions), sliced
  • 2 tsp dried parsley (or 1 tbsp fresh parsley)
For the coating
  • Plain flour
  • 1 beaten egg
  • Breadcrumbs
  • Oil for frying
  1. Cook the potatoes in boiling water for about 10 minutes or until tender. Drain and mash.
  2. Flake the fish into a bowl with the mashed potato, the spring onions and the parsley. Season if desired and mix well.
  3. Form patties by taking a handful of mixture, rolling into a ball then pressing flat into a pattie. Once all the mixture has been used place the patties in the ‘fridge for about 30 minutes to “set”.
  4. Dredge the patties in flour then beaten egg then breadcrumbs. Shallow-fry over a medium heat for about 4 minutes each side. Serve.
Calories: 247 Fat: 8.3 Sugar: 1.7 Fiber: 2.6 Protein: 18.4 Cholesterol: 82.9
Titli's Tips
Just about any fish can be used to make fishcakes – cod, haddock, hake, salmon, tuna and even smoked or canned fish. If you are starting with fresh fish you should poach the fish in water or milk for about 8 minutes to begin with.
Recipe by Titli's Busy Kitchen at