Description
Crispy Golden Fish Cakes are a delightful treat for the taste buds and a straightforward dish to prepare, making them perfect for a family dinner. The recipe requires simple ingredients—like flaky fish, potatoes, and fresh herbs—that blend harmoniously together, resulting in a flavorful and crispy exterior and a tender, moist interior.
Ingredients
For the Fish Cakes:
- Fish (e.g., cod, salmon, or any white fish) - 1 pound (16 oz), cooked and flaked
- Potatoes - 2 medium-sized (about 1 pound), peeled and cubed
- Onion - 1 medium (about 1/2 cup), finely chopped
- Garlic - 2 cloves, minced
- Parsley (fresh) - 1/4 cup, chopped
- Eggs - 1 large, beaten
- Whole wheat breadcrumbs - 1 cup
- Lemon juice - 2 tablespoons
- Dijon mustard - 1 tablespoon
- Salt - 1/2 teaspoon, adjust to taste
- Black pepper - 1/4 teaspoon, adjust to taste
- Olive oil or coconut oil - for frying (about 2-3 tablespoons)
Optional Ingredients (for added flavor):
- Paprika - 1/2 teaspoon
- Green onions - 1/4 cup, chopped
- Capers - 1 tablespoon, drained and chopped
Instructions
Detailed Step-by-Step Instructions
Step 1: Gather Your Ingredients
Make sure you have all the ingredients measured and ready to use:
- 1 pound of cooked and flaked fish (cod, salmon, or any white fish)
- 2 medium-sized potatoes
- 1 medium onion
- 2 cloves of garlic
- 1/4 cup fresh parsley
- 1 large egg
- 1 cup whole wheat breadcrumbs
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil or coconut oil (for frying)
Step 2: Prepare the Potatoes
- Peel and Cut: Peel the two medium potatoes and cut them into small cubes (about 1 inch).
- Boil: Place the cubed potatoes in a pot of salted water and bring to a boil. Cook for about 15-20 minutes or until fork-tender.
- Drain and Mash: Once cooked, drain the potatoes and return them to the pot or a large bowl. Mash them until smooth. Set aside to cool slightly.
Step 3: Cook the Aromatics
- Chop the Onion and Garlic: Finely chop the onion and mince the garlic cloves.
- Sauté: In a skillet, heat about 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until soft and translucent. Add the minced garlic and sauté for another minute until fragrant. Remove from heat and set aside to cool slightly.
Step 4: Prepare the Fish Cake Mixture
- Combine Ingredients: In a large bowl, combine the following:
- Flaked fish
- Mashed potatoes
- Sautéed onion and garlic
- Chopped parsley
- Beaten egg
- Whole wheat breadcrumbs
- Lemon juice
- Dijon mustard
- Salt
- Black pepper
- Mix: Stir the mixture until everything is well incorporated. Use a fork or your hands to ensure even distribution.
Step 5: Shape the Fish Cakes
- Form Patties: Take a handful of the mixture (about 1/4 cup per patty) and shape it into a round disc or patty about 1/2 inch thick. Repeat with the remaining mixture. You should have about 8-10 patties.
- Chill (optional): If time allows, place the patties on a plate and refrigerate for 20-30 minutes to help them set and make frying easier.
Step 6: Cook the Fish Cakes
- Heat Oil: In a large skillet, heat 2-3 tablespoons of olive oil or coconut oil over medium heat.
- Fry Patties: Once the oil is hot, gently place the fish cakes in the skillet (don’t overcrowd; you may need to do this in batches). Cook for about 3-4 minutes on one side until golden brown.
- Flip: Carefully flip the patties using a spatula and cook for another 3-4 minutes on the other side until golden and crispy.
- Drain: Once cooked, transfer the fish cakes to a plate lined with paper towels to drain any excess oil.
Step 7: Serve
- Garnish: You can garnish the fish cakes with a sprinkle of fresh parsley or a wedge of lemon.
- Accompaniments: Serve the fish cakes hot with a side of salad, dipping sauce (like tartar sauce or yogurt sauce), or steamed vegetables.
Enjoy!
- Prep Time: 30 minutes
- Cook Time: 15 - 20 minutes