Fish Cakes
Delicious fish cakes combine flaked fish, mashed potatoes, and onions, lightly seasoned and fried until golden. Perfect for a quick, savory meal or appetizer.
Ingredients
Instructions
- Mix grated onion, egg, cooked flaked fish, and cold mashed potatoes together.
- Add dash of celery salt, salt, and pepper to season the mixture.
- Shape the mixture into small cakes.
- Coat each cake with flour.
- Fry the coated cakes in butter until they are golden brown.
Tips & Substitutions
For extra flavor, try adding herbs like dill or parsley to the mixture. If you don’t have cooked fish on hand, canned tuna or salmon can work as substitutes. To make the cakes gluten-free, use almond flour or chickpea flour instead of regular flour for coating. Ensure the oil is hot enough before frying to achieve a crispy texture.
Serving Suggestions
Serve these fish cakes hot, garnished with a dollop of tartar sauce or a squeeze of lemon for brightness. Pair them with a fresh salad or steamed vegetables for a complete meal. They also work well as an appetizer alongside a bowl of Quick And Easy Anchovy Dip for extra flavor.
Storage & Reheating
Store leftover fish cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for about 5 minutes per side, until heated through and crispy. Alternatively, you can bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Fish Cakes contains roughly 230 calories, with 5g protein, 44g carbohydrates, and 5g fat. It is a good source of vitamin C (14% of the Daily Value), potassium (13% of the Daily Value), and dietary fiber (11% of the Daily Value). Note that it is relatively high in sodium, at 2020mg per serving (88% 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 frozen fish for this recipe?
Yes, you can use frozen fish! Just ensure it's fully thawed and cooked before flaking it. This will provide the right texture and flavor for your fish cakes.
What type of fish works best for fish cakes?
White fish like cod, haddock, or tilapia are excellent choices for fish cakes due to their mild flavor and flaky texture. However, feel free to experiment with salmon or other seafood for a different taste.
Can I bake these fish cakes instead of frying them?
Absolutely! To bake, preheat your oven to 400°F (200°C), place the coated fish cakes on a greased baking sheet, and bake for about 15-20 minutes, flipping halfway through, until golden brown and cooked through.
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).