Easy to prepare, fish cakes are a good way to use leftovers. They’ve been eaten throughout the world in various forms for centuries, and date to 4,000 years ago in China. In the United States, recipes commonly combine fish with potatoes, onion, egg, and seasonings. The various ingredients also disguise any fishy taste and may surprise those who don’t eat fish often. Just about any fish works well in fish cakes.
Recipe Servings: 4
Prep Time
15 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
15 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 large potatoes, diced, boiled and drained (about 2 cups mashed)
- 1 lb white-fleshed fish, cooked (cod, haddock, pollock, halibut, flounder)
- 1 large egg
- 3 Tbsp sour cream
- 2 Tbsp butter, softened
- 2 green onions, sliced
- 3 Tbsp chopped fresh parsley
- 1 tsp sea salt
- ¼ tsp freshly ground black pepper
- ½ tsp dry ground mustard
- Panko breadcrumbs, as needed
- Oil, as needed for frying
- Tartar sauce, as needed for serving
Directions
- Place all ingredients except breadcrumbs in a large bowl and mash to thoroughly combine.
- Form the mixture into 8 equal patties.
- Spread breadcrumbs on a large plate or shallow dish.
- Roll patties in the breadcrumbs and refrigerate at least 30 minutes to firm.
- Heat oil in nonstick pan and fry patties 3–4 minutes on each side until lightly browned.
- Careful not to overcrowd pan.
- Serve immediately with tartar sauce.
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