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Easy Fish Cakes
These delicious fish and potato cakes are straightforward to make. You can use any fish you like, leftover fish or even drained tinned fish.
Ingredients
Serves: 4
- 2 large potatoes, peeled and halved
- 500g trevally fillets, cubed (or any fish)
- 1 tablespoon butter
- 1 tablespoon grated onion
- 1 tablespoon chopped fresh parsley
- 1 egg
- 3 tablespoons oil for frying
Directions
Preparation:15min ›
Cook:30min ›
Ready in:45min
- Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
- Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
- Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Shape the mixture into patties.
- Heat oil in a large frypan over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.
Leftover or Tinned Fish
If you are using already cooked fish in this recipe you can add it to the potatoes after the potatoes have cooked.
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Reviews and Ratings
Global Ratings:
(206)
Reviews in English (174)
love this one so much great way to get fish into your kids so much cheaper than buying them and all the ingredients are in the pantry this is a regular meal in our house now thankyou so much for sharing brillant recipe - 28 Sep 2011
So easy to make & yummy. I made mine with Blue Spot fillets & added half a teaspoon of curry powder, one clove of crushed garlic & chopped chives. They make a great easy meal & I made mine into little tiny patties for finger food for parties. Even people that "don't like fish" loved them =) - 25 Jun 2013
Thanks for this - my family loved it! I just added about 2 to 3 teaspoons of salt to the mixture. This is also going to be a regular one in our household! -------------------------------------------------------------- Made this again yesterday and was again a hit. This time I did not throw away the water which potatoes and fish were cooked in. I saved the broth, added salt, ground pepper, 3 tablespoons of snipped chives and reduced the mixture on a low heat for another 20 mins. Resulted in a yummy soup which was also a hit! - 12 Jun 2013