Fish Cakes with Whiting and Potato
Crisp golden patties made with tender South Australian whiting and fluffy mashed potato, seasoned simply with fresh parsley and lemon.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •large mixing bowl
- •heavy-based frypan
- •wire cooling rack
- •fork
- •tongs
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 14 g
- carbs
- 38 g
- fibre
- 3 g
- protein
- 24 g
- calories
- 380 kcal
Instructions
- 1
Flake the cooked whiting into a large mixing bowl, checking carefully for any fine bones.
- 2
Add the cold mashed potato, spring onions, chopped parsley, lemon zest, salt, and white pepper.
- 3
Mix gently with a fork until combined without mashing the fish completely smooth.
- 4
Shape the mixture into eight equal round patties about two centimetres thick.
- 5
Dust each patty lightly in plain flour, dip into beaten egg, then coat evenly in breadcrumbs.
- 6
Place the crumbed cakes on a plate and chill in the fridge for twenty minutes.
- 7
Heat the vegetable oil in a large heavy-based frypan over medium heat.
- 8
Fry the patties in batches for four minutes on each side until deep golden and hot throughout.
- 9
Drain the fish cakes on paper towels and serve immediately with fresh lemon wedges.
Chef's tips
Use cold, dry leftover mash so the fish cakes hold their shape during frying. If the mixture feels too loose to handle, mix in one to two tablespoons of plain flour before shaping.
Ingredient substitutions
- whiting fillets → any cooked white fish such as flathead or snapper
- dried breadcrumbs → crushed stale bread or panko crumbs
Storage
Store cooled fish cakes in an airtight container in the fridge for up to two days.
Reheating
Reheat in a moderate oven at 180C for ten to twelve minutes until crisp and hot in the centre.
Common mistakes to avoid
- •Using warm or wet mash, which causes the fish cakes to break apart in the pan.
- •Overcrowding the frypan, which lowers the oil temperature and makes the crumbs soggy.
Serving suggestions
Cooked Fish Cakes with Whiting and Potato?
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