Whitefish Fish Cakes
Crisp pan-fried cakes made from flaked whitefish, mashed potato and onion, a frugal way to stretch a fish catch into a full meal.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •skillet
- •mixing bowl
- •potato masher
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 14 g
- carbs
- 24 g
- protein
- 22 g
- calories
- 310
Instructions
- 1
Combine flaked whitefish, mashed potato, onion, egg, half the breadcrumbs, parsley, salt and pepper in a bowl.
- 2
Mix gently until just combined; do not overwork.
- 3
Shape into 8 patties.
- 4
Coat each patty in the remaining breadcrumbs.
- 5
Heat oil in a skillet over medium heat.
- 6
Fry patties 4-5 minutes per side until golden and heated through.
- 7
Drain briefly on paper towel before serving.
Chef's tips
Chill the shaped patties 20 minutes before frying so they hold together better in the pan.
Ingredient substitutions
- whitefish → any cooked flaky white fish such as pickerel or cod
- breadcrumbs → crushed crackers
Storage
Refrigerate cooked cakes up to 3 days in an airtight container.
Reheating
Reheat in a skillet over medium-low heat until warmed through and crisp again.
Common mistakes to avoid
- •Overmixing, which makes cakes dense
- •Frying at too high heat so the outside burns before heating through
Serving suggestions
Cooked Whitefish Fish Cakes?
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