Fish cake is a type of food made from fish that has been processed, seasoned, and typically shaped into a flattened, round patty or cake. The fish used in fish cakes can vary, but commonly used varieties include cod, pollock, haddock, or a combination of different types of fish. In addition to fish, other ingredients such as starch, vegetables, and seasonings are often added to enhance flavor and texture.

The preparation method can also vary, but it usually involves mincing or grinding the fish, mixing it with other ingredients, and then forming it into a cake shape. Fish cakes can be cooked by frying, baking, steaming, or boiling, depending on the regional or cultural preferences.

Fish Cake

Recipe by Nitdb


Prep time


Cooking time



Fish cakes are popular in many cuisines around the world. They are often served as appetizers, side dishes, or as part of a main course. In some places, fish cakes are a traditional dish, while in others, they may be adapted to local flavors and ingredients.


  • 1 pound (about 450g) white fish fillets (such as cod or haddock)

  • 1 cup mashed potatoes (pre-cooked and cooled)

  • 1/4 cup finely chopped onion

  • 2 cloves garlic, minced

  • 2 tablespoons chopped fresh parsley

  • 1 tablespoon lemon juice

  • 1 teaspoon Dijon mustard

  • Salt and pepper to taste

  • 1/2 cup breadcrumbs (plus extra for coating)

  • 1-2 eggs (for binding)

  • Vegetable oil (for frying)


  • Cut the fish fillets into small chunks.
  • In a food processor, pulse the fish until finely minced. Alternatively, you can finely chop the fish by hand.
  • In a large bowl, combine the minced fish, mashed potatoes, chopped onion, minced garlic, parsley, lemon juice, Dijon mustard, salt, and pepper.
  • Add 1/2 cup of breadcrumbs and one beaten egg to the mixture. Mix well to combine.
  • Divide the mixture into equal portions and shape them into round patties. If the mixture is too wet, you can add more breadcrumbs to help bind it together.
  • Beat another egg in a shallow bowl. Place some additional breadcrumbs in another shallow bowl.
  • Dip each fish cake into the beaten egg, ensuring it’s coated on all sides, then coat it in breadcrumbs.
  • Heat vegetable oil in a skillet over medium heat.
  • Fry the fish cakes until they are golden brown on both sides, about 3-4 minutes per side.
  • Once the fish cakes are cooked through and have a crispy golden exterior, remove them from the pan and place them on a paper towel to absorb any excess oil.
  • Serve the fish cakes with tartar sauce, lemon wedges, or your favorite dipping sauce.

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