Description
These really good fish cakes combine tender white fish with creamy mashed potatoes, aromatic herbs, and a hint of spice from red chillis. Crispy golden on the outside and soft inside, they’re perfect for a satisfying meal that serves 4 to 5 people.
Ingredients
Scale
Fish and Potato Mixture
- 500g / 1 lb white fish fillets, skinless and boneless, cut into 3cm / 1.2″ pieces
- 60g / 4 tbsp unsalted butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 800g / 1.6 lb potatoes (Sebago, Russet, Maris Piper or King Edwards), peeled and cut to make 500g flesh
- 2 garlic cloves, finely minced
- 1/2 cup green onion, finely sliced (~1 large stem)
- 2 large red chillis, deseeded and finely chopped (optional)
- 1 tbsp thyme leaves, chopped
- 1 tbsp parsley, finely chopped
- 3/4 tsp salt
Breading and Frying
- 1 cup flour
- 2 eggs, lightly whisked
- 1 1/4 cups panko breadcrumbs (substitute ordinary breadcrumbs if needed)
- 1 cup vegetable or canola oil, for frying (~1cm / 0.4″ depth)
Instructions
- Prepare the Potatoes: Peel and cut the potatoes into chunks suitable for boiling. Boil in salted water until tender, about 15-20 minutes. Drain thoroughly and mash with butter, salt, and pepper until smooth. Set aside.
- Cook the Fish: Gently poach or steam the white fish pieces until just cooked through, about 5-7 minutes. Alternatively, you can lightly simmer them in water or stock without overcooking. Drain and flake the fish into large flakes.
- Mix the Fish Cake Filling: In a large bowl, combine the mashed potatoes, flaked fish, minced garlic, chopped green onions, red chillis if using, thyme, parsley, and the remaining salt. Mix gently but thoroughly ensuring even distribution of ingredients. Shape the mixture into medium-sized patties, around 8-10 cm wide and 2-3 cm thick.
- Bread and Fry the Fish Cakes: Set up a breading station: place flour in one bowl, beaten eggs in the second, and panko breadcrumbs in the third. Coat each fish cake first in flour, then dip into the egg, and finally coat evenly with panko breadcrumbs. Heat the vegetable or canola oil in a skillet over medium heat to around 170°C (340°F). Fry the fish cakes in batches, cooking about 3-4 minutes per side or until golden brown and crispy. Drain on paper towels before serving.
Notes
- Note 1: Ensure the fish fillets are fresh and firm to get the best texture in your fish cakes.
- Note 2: Use starchy potatoes like Russet or Sebago for a fluffier, lighter mash that binds well with the fish.
- You can omit the red chillis for a milder taste.
- Panko breadcrumbs create a crunchier crust compared to ordinary breadcrumbs.
- Do not overcrowd the pan when frying to maintain oil temperature and crispiness.
