Classic Fish Cakes

Classic chunky fish cakes
Classic chunky fish cakes
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Ingredients

2 Potatoes large, about 2 cups mashed, diced, boiled and drained
1 lb Fish white-fleshed , cooked
1 Large eggs
3 tbsp Sour cream
2 tbsp Butter softened
2 Green onion sliced
3 tbsp Parsley chopped fresh
1 tsp Sea salt
¼ tsp Black pepper freshly ground
½ tsp Mustard dry ground
Panko bread crumbs
Vegetable oil for frying
To serve:
Tartar Sauce

Nutritional information

283
calories
10g
fat
17g
carbohydrates
27g
protein
121mg
cholesterol
741mg
sodium
Ingredients
  • To serve:

Classic Fish Cakes

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These Classic Fish Cakes are one of my favorite fish recipes. I regularly make this classic chunky fish cakes recipe and I serve them with a large dollop of my quick tartar sauce on the side. The whole family loves these! They don’t last long in our house! I make these with a mix of white fleshed fish such as cod, haddock, pollock, halibut, flounder. But you can use whatever fish you like!

To make these delicious fish cakes, start by placing all of the ingredients except the bread crumbs in a large mixing bowl. Mash the ingredients together until you have a slightly sticky mixture. Shape the mixture into 8 equal fish cakes. Roll each one in panko bread crumbs. And chill in the refrigerator for at least 30 minutes to firm up. Heat oil in a non-stick pan and fry the fish cakes until lightly browned on each side!

To make my version of Classic Fish Cakes, you will need the following ingredients:

Ingridiens for Classic Fish Cakes

Steps to make Classic Fish Cakes

1

Make fish cake mixture

3

Place 2 large mashed potatoes in a large mixing bowl with 1 pound of cooked fish, 1 large egg, 3 tablespoons of sour cream, 2 tablespoons of butter, 2 sliced green onions, 3 tablespoons chopped fresh parsley, 1 teaspoon of sea salt, ¼ teaspoon of freshly ground black pepper, and ½ a teaspoon of dry ground mustard. Mix everything until well combined.

2

Make patties

3

Shape the mixture into 8 equal sized fish cakes.

3

Roll in bread crumbs

2

Roll each fish cake in panko bread crumbs.

4

Chill

30

Place the fish cakes in the refrigerator to chill for at least 30 minutes.

5

Heat oil

2

Heat oil to medium-high in a non-stick pan.

6

Cook fish cakes

10

Fry the fish cakes in batches for about 3 minutes per side, until golden brown all over.

7

Serve

Serve immediately with a large dollop of homemade quick tartar sauce.

These Classic Fish Cakes are easy to make and taste absolutely delicious! Come back to leave a review if you try this fantastic recipe!

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

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Average Rating:
(5.0)
Total Reviews: 1
Athina

Well done! Approved!

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