Made with leftover fish and potatoes, this easy Fish Cakes recipe can be ready to enjoy in a little over 30 minutes and this simple meal is guaranteed to become a family favourite! Serve with your favourite salad, vegetables, homemade tartare sauce and sprinkle with lemon juice.
Find both regular and Thermomix instructions in the recipe card below.
You will love:
Budget Friendly – this traditional Fish Cake recipe can be made using leftover fish and potatoes, making it a perfect budget friendly and easy meal.
Versatile – Serve these Fish Cakes with a simple salad or vegetables.
Great for entertaining – Make these Fish Cakes a little smaller to turn them into the perfect finger food or appetiser for your next party.
Ingredients
Please note you will find both regular and Thermomix instructions in the recipe card below.
- Cooked Fresh Fish – Basa Fillets were used to make the Fish Cakes pictured.
- Cooked Potatoes – mashed potato can also be used.
- Milk
- Parmesan cheese
- Garlic
- Lemon Zest
- Onion Flakes
- Dijon Mustard
- Chives
- Eggs
- Panko Breadcrumbs – using Panko Breadcrumbs will help to give your Fish Cakes a crunchy crust.
How to Make Fish Cakes:
Step 1. Place the fish fillets and mashed potatoes into a large mixing bowl and mash.
Step 2. Add the milk, parmesan cheese, garlic, lemon rind, onion flakes, mustard, egg and salt and pepper and stir well to combine.
Step 3. Use a large spoon to scoop up the fish mixture and shape with your hands to form fish patties.
Step 4. Coat with the bread crumbs.
Step 5. Transfer to the fridge and let chill.
Step 6. Place olive oil into a large frying pan and heat over a medium heat. Cook the Fish Cakes for 3 -4 minutes on each side before flipping over.
Easy Fish Cakes Recipe Hints and Tips
This 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.
Leftover mashed potato can also be used for this recipe.
You can use any type of white fish for this recipe, I used Basa Fillets in the Fish Cakes pictured.
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 recipe is not only perfect for using up leftovers, but it also makes a great simple meal or snack.
It’s important to chill the fish cakes in the fridge before cooking as this helps them to keep their shape.
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. You may also like to enjoy these with homemade tartare sauce and lemon juice.
Store in the fridge and consumed within two days and leftover Fish Cakes can be frozen for up to three months. Uncooked fish cakes can also be frozen for up to three months.
Frequently Asked Questions
Break the fish into small pieces to help it bind together. It is also important to let the cakes chill in the fridge as this will help them to hold their shape.
You can freeze Fish Cakes for up to three months. They can be stored in the fridge for up to two days.
You may also enjoy these delicious recipes:
- Zucchini Slice
- Baked Chicken Cheese and Zucchini Balls
- Spinach and Cheese Gozleme
- Pumpkin & Spinach Lasagana
- Mini Ham & Cheese Quiches
- Rissoles Recipe
Easy Fish Cakes Recipe
Equipment
- 1 x Frying Pan
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.
Thermomix 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.
- Follow instructions as above from step 4.
Notes
Nutrition
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Sophie
I wish I could leave a picture, they turned out awesome. I added some crab meat with the fish. My husband and I loved this recipe. I will certainly be making these fish cakes again and often. Thank you
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!