Fish Cakes


Preparation info

  • Difficulty


  • Makes


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

These are complete on their own with a squeeze of lemon juice and a side salad, but wonderful with chips and home-made mayonnaise (overleaf). Small helpers might enjoy squishing the mixture into patties with their hands — my daughter loved this part and wasn’t at all worried about the fish and potato flecks that were taking off out of the bowl.


  • 1 small carrot, peeled and halved
  • a small piece of leafy celery stalk
  • 1 slice of lemon, 1.5 cm(5/8 inch) thick
  • 4 peppercorns
  • a handful of parsley stalks
  • 150 g( oz) bass fillet or cod (or other firm white fish)
  • 100 g( oz) boneless salmon fillet
  • 120 g( oz) boneless whte fish fillet
  • 625 g(1 lb 6 oz) potatoes, peeled and chopped
  • 1 tablespoon olive oil
  • 2 tablespoons diced spring onions (scallions)
  • 2 eggs
  • 1 teaspoon sweet paprika
  • 3 tablespoons chopped parsley
  • light olive oil, for frying
  • about 85 g(3 oz/1 cup) dry breadcrumbs
  • lemon wedges, to serve


Put a pan of water on to boil and add the carrot, celery, lemon, peppercorns, half the parsley stalks and a teaspoon of salt. Simmer over medium–low heat for about 10 minutes, then add all the fish. Simmer for 10–15 minutes until the fish is soft, but not collapsing, and flakes easily. Turn off the heat and leave the fish to cool in the broth. Drain and flake the fish into a bowl, removing any little bones as you go.

Meanwhile, simmer the potatoes and the rest of the parsley stalks in salted water for 15 minutes or so until the potatoes are soft. Drain and mash.

Heat a dash of the olive oil in a non-stick frying pan and sauté the spring onions until soft and slightly golden. Mash the fish with a potato masher and then add the potatoes. Squish the mixture through your fingers, like playing with sand on a beach, and pick out any bones or skin that you might have previously missed.

Whip the eggs and remaining olive oil in a small bowl and then add to the fish mixture with the paprika, chopped parsley and spring onion. Mix through well, still with your hands. Add salt or pepper, if needed. Form the mixture into balls about the size of an egg, then flatten slightly into patties. Put the breadcrumbs on a plate and pat the fish cakes into them, coating them all over. Put the fish cakes on tray, cover with plastic wrap and chill for an hour.

Heat 2–3 cm(about 1 inch) of oil in a large non-stick frying pan. Fry the fish cakes in batches, turning them gently with a spatula until they are golden on both sides. Lift them out onto a plate lined with kitchen paper to absorb the excess oil.

Serve warm with lemon wedges and a little extra salt, if you like. Leftovers can be pressed into sandwiches with some shredded lettuce and mayonnaise.