Fish Cakes

Great for kids

These are ideal to cook and freeze in batches. Serve with a good dollop of mayonnaise. Try adding a bit of smoked salmon for added luxury!


Sorry, to view the video for this recipe you will need to have Flash 9 (or above) player installed on your browser, and have JavaScript enabled.
Click here to get Flash player.

By Caroline Marson
Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

Serves 10-12

  • 2 tablespoons olive oil
  • 50g spring onions, finely chopped
  • 900g cooked fish fillets
  • Chopped herbs
  • Salt
  • Black pepper
  • 550g leftover mashed potato
  • Squeeze of lemon juice
  • Flour
  • Beaten egg
  • 2 handfuls bread crumbs
  • 100g butter

Instructions

  1. Preheat the oven to 250C (475F) mark 9.
  2. Heat the oil in a pan and cook the spring onions for 1-2 mintues. Flake the fish into a bowl with the chopped herbs, seasoning, mashed potatoes and lemon juice. Add the cooked spring onions and lightly mix.
  3. Shape the mixture into 24 fat cakes about 4cm across. Dip into flour, egg and then breadcrumbs. Chill for 15 minutes.
  4. Melt the butter and brush all over the fishcakes. Cook for 20 minutes or until golden brown. Alternatively, shallow fry in oil.

Freeze ahead

  • To freeze, cool, pack and freeze at the end of step 3.
Rate it
* * * . .
Half of One

TOP TIP

Eggs can be frozen successfully, but separately. For whites... Read more

Comments on this recipe

  • julia

    looks good, will try, i love fishcakes and am always looking for recipes to freeze, i hate buying those prepared meals, too many additives, salt and fat etc, and never large enough!

    Posted on 02 Nov 2007 at 15:14
  • Sarah

    Sounds lovely. Would it work with tinned fish?

    Posted on 05 Nov 2007 at 20:57
  • lynne sanderson

    I would make this with tinned salmon, or maybe some leftover tuna, make a lot then freeze for another meal.

    Posted on 18 Dec 2007 at 18:56
  • Barbara

    I make something similar using tinned tuna (2 tins for this quantity) and a dollop of tomato ketchup and it works really well.

    Posted on 27 Dec 2007 at 14:28
  • Vijey

    My daughter loves fish cakes so I will try this recipe and freeze so that I will have some whenever she fancies them.

    Posted on 25 Oct 2008 at 13:08
  • Graziella

    This recipe also works great with Canned Tuna instead of cooked fish fillets.... and saves more time.

    Posted on 09 Mar 2009 at 15:22
  • Swilky

    I will add tuna to this recipe with corriander and lime, and serve with two dips salsa and sour cream for a Thai taste.

    Posted on 12 May 2009 at 20:12
  • Sam

    Made these for the whole family, Children couldn't eat them quick enough. YUM YUM ,will be making them again soon.

    Posted on 25 Sep 2009 at 13:58

Comments on this recipe