Fish Cakes (Main Dish Or Hors D'Oeuvres)
Delicious fish cakes made with leftover fish and mashed potatoes, crispy on the outside and tender inside. Perfect as a main dish or hors d'oeuvres for seafood lovers.
Ingredients
Instructions
- Remove skin and bones from the fish.
- Mix the fish with an equal quantity of mashed potatoes.
- Add salt, pepper, parsley, and a little melted butter to the mixture.
- Stir in half of the beaten egg.
- Shape the mixture into cakes.
- Dip each cake into the remaining beaten egg, then coat with breadcrumbs.
- Fry the cakes in olive oil until golden brown.
- Serve with ketchup.
Tips & Substitutions
For a lighter option, you can substitute half of the mashed potatoes with cauliflower mash. If you don't have breadcrumbs, crushed crackers or panko can work well too. Make sure to season the mixture generously, as the flavor of the fish can vary. When frying, ensure the oil is hot enough to prevent the cakes from absorbing too much oil and becoming greasy.
Serving Suggestions
These fish cakes are delicious served with a side of tartar sauce or homemade ketchup. Pair them with a fresh Japanese Salad for a refreshing contrast. They also make great hors d'oeuvres at a gathering, and you can serve them alongside a simple green salad or with a squeeze of lemon for added brightness.
Storage & Reheating
Store leftover fish cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through. Alternatively, you can pan-fry them again in a little olive oil for a crispy exterior.
Nutrition & Diet Analysis (per serving)
Each serving of Fish Cakes (Main Dish Or Hors D'Oeuvres) contains roughly 65 calories, with 4g protein, 3g carbohydrates, and 4g fat. Note that it is relatively high in sodium, at 956mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned fish for this recipe?
Yes, canned fish like tuna or salmon can be used as a convenient alternative. Just make sure to drain it well and flake it before mixing with the potatoes and seasonings.
What type of fish works best for fish cakes?
White fish like cod, haddock, or even salmon are great choices. The key is to use firm fish that holds its shape during cooking, but feel free to use any leftover cooked fish you have.
Can I freeze fish cakes for later?
Absolutely! Shape the fish cakes and freeze them on a baking sheet before transferring to a freezer bag. They can be frozen for up to 3 months. Cook from frozen, adding a few extra minutes to the frying time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).