Easy fish cakes

When I have leftover boiled or baked potatoes I make fishcakes. This time I had some leftover grilled fish too - so these easy fish cakes were really quick to make! If you don’t have any leftover cooked fish - you can use smoked fish (such as salmon or mackerel) or even tinned fish. Alternatively, just steam or grill a fillet of cod or haddock which would only add another 5 minutes or so to the recipe. Serve the fishcakes with a crispy salad.

Print Recipe

Prep Time 10

Cook Time 10

Resting Time 4

Total Time 20

Servings: 2 people

Cuisine: British

Calories: 1234

Ingredients Method

Ingredients

1 large baked potato or 2 medium cooked
1 fillet of cooked/baked/grilled fish cod or haddock flaked
1 egg beaten
2 Tbsp chopped parsley
Grated zest of ½ lemon
Salt and pepper

Method

Mash the potatoes with a fork (keep the mash chunky). Add the egg, flaked fish, chopped parsley and lemon zest. Season with salt and pepper, then combine.
Make balls of the mixture, then pat them into a flat patty. Dust lightly with flour or polenta (if you want them crunchy).
Heat some olive oil in a large frying pan. Fry the fish cakes for a couple of minutes on each side, until golden and crispy.
Serve with a salad (for lunch) or a dip (as a snack).