Fish Cakes
Prep time: 
Cook time: 
Total time: 
Serves: 6-7 cakes
  • 8 oz./250g potatoes (peeled)
  • 8 oz./250g/about 2 filets of white fish or salmon (I used cod)
  • Milk to cook the fish in
  • 2 tablespoons butter
  • 1 tablespoon fresh parsley, chopped
  • Zest of 1 organic lemon
  • 2-3 green onions
  • Freshly ground black pepper, to taste
  • 1-2 eggs, beaten
  • ½ cup/50g breadcrumbs, dried
  • Oil for frying
  • Flour for your hands
  1. Boil potatoes until soft, drain, and put into a large bowl.
  2. In the meantime place the fish in a shallow pan (with a lid) and add just enough milk until the fish is covered. Heat until the milk is just beginning to boil, turn the heat down, cover, and let simmer for about 5 minutes, until fish is opaque and cooked in the center. Drain the fish thoroughly, skin it (if necessary) and flake it, removing any bones.
  3. Mash the potatoes with the butter, parsley, lemon zest, and black pepper. Stir in flaked fish and green onion with a little bit of the beaten egg.
  4. Put the remainder of the egg and the breadcrumbs into two shallow dishes. Flour your hands, take a small amount of the mixture and form into a fish cake patty. Dip it into the beaten egg and then roll in the breadcrumbs until evenly coated. Continue until you've used up the mixture making about 6-7 fish cakes.
  5. Heat the oil in a large frying pan and add the fish cakes. Cook for about 5 minutes on each side, until golden brown.
Recipe by My Little Gourmet at