Potato and Herb Fish Cakes
In short: Golden fish cakes of flaked poached cod, fluffy mashed potato, herbs and lemon zest, fried until crisp outside and tender within. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 35 min
- Resting
- 30 min
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 385 kcal
Fish cakes are one of the best ways to stretch a little fish into a family dinner. Gently poached cod is flaked into mashed potato with herbs, lemon zest and mustard, then shaped, coated in crumbs and fried. Dry mash and a short chill keep the cakes from falling apart. Serve them with a green salad, peas or a quick yogurt dip.
Instructions
- Boil the potatoes in salted water for 15 to 20 minutes, until tender. Drain well, return them to the hot pot for 1 minute to steam dry, then mash until smooth. Spread on a plate to cool.
- Meanwhile, put the cod, milk and bay leaf in a skillet. Bring just to a simmer, cover and poach gently for 6 to 8 minutes, until the fish is opaque, flakes easily and reads 63°C (145°F). Lift it out to cool and discard the milk.
- Flake the cod into the cooled mash, removing any bones. Add the spring onions, parsley, dill, lemon zest, mustard, salt and pepper. Fold together gently to keep some flakes of fish intact.
- Shape the mixture into 8 round cakes about 2 cm (3/4 inch) thick. Chill on a tray for 30 minutes so they firm up.
- Set up three dishes with the flour, beaten egg and panko. Coat each cake in flour, then egg, then panko.
- Heat the oil in a large nonstick skillet over medium heat. Fry the cakes in two batches for 3 to 4 minutes per side, until deep golden and hot through, at least 71°C (160°F) in the center.
- Drain briefly on paper towels and serve warm with lemon wedges.
Tips
- Salmon, haddock or well-drained canned tuna can replace the cod.
- If the mixture feels sticky, add a spoonful of breadcrumbs. Chilled cakes hold their shape much better than warm ones.
Questions and answers
Why do my fish cakes fall apart?
Usually the mashed potato is too wet or the cakes were not chilled. Steam the potatoes dry, let the mixture cool and chill the shaped cakes for 30 minutes.
Can I bake fish cakes instead of frying them?
Yes. Brush them with oil and bake at 220°C (425°F) for 20 minutes, turning once, until golden.
Can I freeze fish cakes?
Freeze the uncooked, crumbed cakes on a tray, then bag them for up to 2 months. Cook from frozen over medium-low heat for 6 to 7 minutes per side.
How long does it take to make Potato and Herb Fish Cakes?
About 1 h 5 min in total: 30 min of preparation and 35 min of cooking.
How many calories are in Potato and Herb Fish Cakes?
About 385 kcal per serving, with 28 g of protein, 46 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 385 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 46 g |
| Fat | 10 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
