This post is sponsored by Woolworths
Do you seem to always have leftovers after your Easter celebrations? This easy Fish Cakes recipe is a great way to use them up and avoid food waste!
No matter how hard I try to cook only what we need for a celebration, I regularly find myself with some leftovers at the end, especially if the kids are being fussy! Easter is no exception, which is why I’ve put together this easy Fish Cakes recipe to help use up any leftover fish and potatoes that you may have. If you have any excess chocolate (a rarity in our house!) or other food from Easter, you may also like to try some of the below recipes:
- Caramel Egg Rocky Road, you can also use Woolworths mini Easter Eggs for this recipe!
- Ham, Corn and Cheese Impossible Pie
- Easter Egg Brownies
- Ham, Cheese and Zucchini Pikelets
- Easter Egg Bark
- Chocolate Hot Cross Pudding
You can find many more great ideas and recipes for any Easter leftovers to help you waste less and save more on the Woolworths Food Savers website.
This Fish Cake recipe is very simple to make and it’s also really versatile. We enjoyed the ‘chunkier’ texture of the fish and potatoes, however you can choose to use a food processor to combine your fish and potatoes if you would like a smoother texture. You could also add some leftover corn or other vegetables to your mixture as well as using other types of fish, such as salmon, too.
This easy Fish Cake recipe is not only perfect for using up your Easter leftovers, but it also makes a great simple meal or snack you can enjoy any time of the year. We like to serve these with some homemade vegetable chips and salad, but they are also yummy when served with steamed vegetables and rice too.
Tips for making these easy Fish Cakes
- You can use any type of fish for this recipe, I used Salamanca Seafood company Basa Fillets.
- You can also use mashed potatoes for this recipe.
- It’s important to chill the fish cakes in the fridge before cooking as this helps them to keep their shape.
- These Fish Cakes are freezer friendly.
- This recipe makes approximately 12 Fish Cakes, however you can make more or less if you prefer them to be bigger or smaller.
You can watch how to make these Fish Cakes here:
Easy Fish Cakes Recipe
Ingredients
- 500 grams cooked fish
- 350 grams cooked potatoes
- 2 tablespoon milk
- ¼ cup parmesan cheese finely grated
- 2 cloves garlic crushed
- 1 lemon rind
- 1 tablespoon onion flakes
- 1 tablespoon dijon mustard
- 1 tablespoon chives finely chopped
- 2 eggs
- salt and pepper
- 2 cups panko breadcrumbs
- olive oil for cooking
Instructions
- Place the panko breadcrumbs into a bowl and set aside until needed.
- Place the fish and potatoes into a large bowl and mash. Alternatively, if you would prefer your fish cakes to have a ‘smooth’ consistency, you can process these ingredients in a food processor.
- Add the milk, parmesan cheese, garlic, lemon rind, onion flakes, mustard, egg and salt and pepper and stir well to combine.
- Use a large dessert spoon to scoop up the mixture and shape with your hands to form a ball.
- Place the ball into the panko breadcrumbs and gently roll to coat.
- Place the coated fish cakes onto a plate and repeat steps 4 and 5 until all of the mixture has been used.
- Transfer the fish cakes to the fridge for 30 minutes to chill, this will help them to hold their shape.
- Heat 1 tablespoon of olive oil in a large frying pan over a medium heat and add 4 - 5 fish cakes. The amount of fish cakes you can cook at a time will depend on the size of your frying pan. Cook for 3 minutes before carefully flipping and cooking for a further 2 minutes on the other side or until nice and brown.
- Repeat until all of your fish cakes have been cooked.
Notes
Easy Thermomix Fish Cakes Recipe
Ingredients
- 500 grams cooked fish
- 350 grams cooked potatoes
- 2 tablespoon milk
- 40 grams parmesan cheese
- 2 cloves garlic
- 1 lemon rind
- 1 tablespoon onion flakes
- 1 tablespoon dijon mustard
- 1 tablespoon chives finely chopped
- 2 eggs
- salt and pepper
- 2 cups panko breadcrumbs
- olive oil for cooking
Instructions
- Place the panko breadcrumbs into a bowl and set aside until needed.
- Place the fish and potatoes into your Thermomix bowl and mix on speed 5 for 5 seconds to combine. Scrape down the sides of your bowl.
- Add the milk, parmesan cheese, garlic, lemon rind, onion flakes, mustard, egg and salt and pepper mix for 6 seconds, speed 5 on REVERSE.
- Scrape down the sides of the bowl and mix for a further 5 seconds, speed 4 REVERSE or until combined.
- Use a large dessert spoon to scoop up the mixture and shape with your hands to form a ball.
- Place the ball into the panko breadcrumbs and gently roll to coat.
- Place the coated fish cakes onto a plate and repeat steps 4 and 5 until all of the mixture has been used.
- Place the plate of fish cakes into the fridge for 30 minutes to chill, this will help them to hold their shape.
- Heat 1 tablespoon of olive oil in a large frying pan over a medium heat and add 4 - 5 fish cakes. The amount of fish cakes you can cook at a time will depend on the size of your frying pan. Cook for 3 minutes before carefully flipping and cooking for a further 2 minutes on the other side or until nice and brown.
- Repeat until all of your fish cakes have been cooked.
Notes
Enjoy!
Joan S.
I just made these using, of all things, fresh parrot fish! They’re great! BTW, instead of chilling the batter for an hour, I added a little extra mashed potato (400 gr instead of 350) and made ‘em right away. They held their shape beautifully!