Description
These Fish Cakes with Tartar Sauce are golden, crispy patties of flaky white fish and mashed potato, seasoned with fresh herbs and spices. Pan-fried to perfection, they’re tender inside and crunchy outside, served alongside a tangy, creamy tartar sauce for dipping. Perfect as a light lunch, appetizer, or comforting weeknight dinner.
Ingredients
Scale
For the Fish Cakes
- 1 lb (450g) white fish fillets (e.g., cod, haddock), cooked and flaked
- 2 cups mashed potatoes (leftover or freshly boiled & mashed)
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill or chives, chopped
- 1 large egg, beaten
- 1/2 cup breadcrumbs (plus extra for coating)
- Zest of 1 lemon
- Salt and pepper, to taste
- 2 tbsp olive oil (for frying)
For the Tartar Sauce
- 1/2 cup mayonnaise
- 2 tbsp dill pickle relish or chopped pickles
- 1 tsp capers, chopped (optional)
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare the Potatoes
- Peel and chop 2 large potatoes into even chunks.
- Place in a pot of salted water and bring to a boil.
- Cook until fork-tender, about 15 minutes.
- Drain thoroughly, then mash until smooth.
- Allow the mash to cool slightly.
- Cook and Flake the Fish
- In a skillet over medium heat, warm 1–2 tablespoons of olive oil.
- Add your fish fillets and cook 4–5 minutes per side, until they flake easily.
- Transfer to a plate and use two forks to break the fish into bite-size pieces.
- Combine the Fish Cake Mixture
- In a large bowl, stir together:
- Mashed potatoes
- Flaked fish
- 2 tablespoons chopped fresh herbs (such as parsley or dill)
- 1 beaten egg
- Salt and pepper to taste
- ½ cup panko breadcrumbs
- Mix gently until everything is evenly incorporated.
- In a large bowl, stir together:
- Shape the Patties
- Divide the mixture into 6–8 portions.
- Form each portion into a patty about 1 inch thick.
- Place the patties on a parchment-lined plate or tray.
- Pan-Fry the Fish Cakes
- Reheat the skillet over medium heat and add enough oil to coat the bottom.
- Fry each patty 3 minutes per side, or until both sides are golden brown.
- Transfer cooked cakes to a paper-towel-lined plate to drain any excess oil.
- Whip Up the Tartar Sauce
- In a small bowl, combine:
- ½ cup mayonnaise
- 2 tablespoons finely diced pickles (or cornichons)
- Stir until smooth, then season with salt and pepper.
- Taste and adjust as needed.
- In a small bowl, combine:
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Seafood Recipes
- Method: Assembled
- Cuisine: European
Nutrition
- Serving Size: 1 fish cake
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 60 mg