Recipe Details

Simple Fish Cakes

  • Servings: 4
  • 1 small Onion; finely chopped
  • 500 grams fish fillets; skinned
  • 350 mililiters white wine; or fish stock
  • 500 grams potatoes; mashed
  • 1 tbsp parsley; (up to 2 tbsp) tarragon or dill or a mix, chopped
  • 1 qty flour; for dusting
  • 1 large egg; beaten
  • 1 qty fresh or dried breadcrumb; to coat
  • 1 qty Oil for frying
Put the onion in a large frying pan, sit the fish on top and pour the wine or stock over. Bring to a gentle simmer, cover and cook the fish for 6-8 minutes or until cooked through. Remove and cool. Strain out the onion and mix into the mashed potato with the herbs.
Flake in the fish in decent-sized chunks and season. Gently mix everything and, using floured hands, shape into 8 cakes. Lightly dust with flour, dip in egg and then in breadcrumbs. Chill for at least 30 minutes (important or they will come apart in the pan).
Heat 1cm oil in a large frying pan. Fry the fish cakes in batches for 3-4 minutes each side or until they are golden, crisp and heated through. Drain on kitchen paper.

Nutritional Facts

  • Serving Size 1 Serving (250g)
    Servings Per Recipe: 4
  • Amount Per Serving
  • Calories 255
    Calories From Fat 75
  • % Daily Value
  • Total Fat 8g
    11%
  • Saturated Fat 1g
    5%
  • Trans Fat 1g
  • Cholesterol 53g
    16%
  • Sodium 31g
    1%
  • Total Carbohydrate 26g
    8%
  • Dietary Fiber 3g
    12%
  • Sugars 23g
  • Protein 4g
    6%