Potato Fish Cakes

Potato Fish Cakes

2 reviews, 3 star(s). 100% would make again

Ready in 30 minutes

There was time I heard about fish cakes in the UK and thought it is similar to the Asian fish cake I have been eating all the time, until l read through some recipes and realized that it is not exactly what I thought. I was very curious and flipped through Jamie's recipe and starting to make an experiment on it. This fish cakes unlike the chewy texture or use as an ingredients for stir fried but to serve as main course or finger food and the texture is a bit like hash brown if you deep fried it or should I say it is also slightly close to the McDonald fish burger. My first experiment was not disappointed me as I love the unique texture of fish cakes. I have tried using different kind of fish to make this, salmon, cod, tuna ...etc. There all taste good and salmon is the best choice for me. Another good thing of making this fish cakes is I always roll up extra and pack it into the freezer until I the time that there are lack of ingredients to cook again.


2 potatoes
1 piece salmon
olive oil
fresh chopped flat parsley
spring onion
fresh chili
1 tablespoon flour

Original recipe makes 4 Servings



1. In a large pan of salted water, boil two big potatoes. While the potatoes is cooking, place a piece of salmon or cod on an aluminium foil. Season with some salt and black pepper then wrap the fish up with the foil and bake in the oven for 15 minutes in a 200C preheated oven.

2. When the potatoes is soften which you could easily insert the knife into it and it is ready. drain the potatoes and peel the skin off or leave the skin on if you got a nice one and mash them with and season with salt and black pepper.

3. When the fish is cooked and slightly cool down, break it into the mash potato. Add a good lug of olive oil, fresh chopped flat leaf parsley or coriander, some spring onion, a fresh chopped chili and one teaspoon of flour, then mash and mix it all up well.

4. Dust your hand and work surface with some flour to work on it. Divide the mixture into four and lightly shape it into round and pat into circle. Let them sit in the fridge for an hour or so before cooking as to firm them up.

5. At this point, you could wrap and freeze them if you want to cook for other days. Heat up a frying pan with a lugs of olive oil. Place your fishcakes and cook for about 3 - 4 minutes on each side or until crisp and golden.

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Comment or review

Easy to make and tasty helped along that my salmon was marinated in spices
Livethelife 4y ago

[I posted this recipe.]
gracefoo216 5y ago

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