Description
Delicious and crispy fish cakes made with white fish fillets and fluffy potatoes, seasoned with herbs and spices, then coated in breadcrumbs and fried until golden brown. A perfect dish for a seafood lover!
Ingredients
Units
Scale
Fish:
- 500g white fish fillets, skinless, boneless, cut into 3cm pieces
- 60g unsalted butter
- 1/2 tsp salt
- 1/4 tsp black pepper
Fish cakes:
- 800g potatoes (Sebago, Russet, Maris Piper/King Edwards)
- 2 garlic cloves, minced
- 1/2 cup green onion, sliced
- 2 large red chillis, deseeded and chopped
- 1 tbsp thyme leaves, chopped
- 1 tbsp parsley, chopped
- 3/4 tsp salt
Crumbing and cooking:
- 1 cup flour
- 2 eggs, lightly whisked
- 1 1/4 cups panko breadcrumbs
- 1 cup vegetable or canola oil
Instructions
- Bake potatoes: Bake potatoes at 220°C for 75 minutes. Scoop out flesh into a bowl.
- Cook fish: Cook fish in butter until just cooked. Cool on a rack.
- Fish Cake Mixture: Sauté garlic, chilli, thyme, and green onion. Add to mashed potato, then mix in fish.
- Form fish cakes: Shape the mixture into cakes.
- Crumb and cook: Coat cakes in flour, egg, and breadcrumbs. Fry in oil, then bake for 10 minutes.
Notes
- Fish suggestions: Trevalla, Blue eye cod, Tilapia, Cod, Hake, Sea Bass, Salmon
- Potato options: Any starchy or all-rounder potatoes work well
- Best consumed freshly made; leftovers can be reheated but may be less moist
- Make ahead: Freeze crumbed cakes and cook from frozen
Nutrition
- Serving Size: 1 fish cake
- Calories: 173 cal
- Sugar: 1g
- Sodium: 264mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 48mg
