Easy Fish Cakes Recipe
This easy Fish Cakes recipe is a great way to use up any leftover fish and potatoes. These Fish Cakes are simple to make, freezer friendly and both regular and Thermomix instructions are included too.
Servings: 12 Fish Cakes
Calories: 180kcal
Cost: $15
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
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.
You can use any type of 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 easy Fish Cake 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.
These Fish Cakes are best stored in the fridge and consumed within two days and can be frozen for three months.
Nutrition
Calories: 180kcal | Carbohydrates: 18g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 50mg | Sodium: 253mg | Potassium: 341mg | Fiber: 2g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 1mg