Classic Fish Cakes
A classic fish cakes recipe to wow the crowds! You can use any fresh white fish, salmon or smoked fish for a stronger flavour. Serve with easy homemade tartar sauce and a simple green salad for a light dinner.
Prep Time: 30 minutes Cook Time: 15 minutes Makes: 8 portions
- 500g Sanford & Sons White fish fillets (we used two Tarakihi fillets)
- 500g Potatoes, peeled
- 2 tbsp Butter
- 2 tbsp Milk
- 1 small Red onion, finely chopped
- A handful Superb Herb Parsley, divided stalks and 2 tbsp chopped leaves
- 1 Lemon divided 2 slices, zest
- Black Pepper
- ½ cup Flour for panning
- 2 Eggs, beaten
- 1 cup Diamond Coat n’ Cook Original
- 2 tbsp Olivado Extra Virgin Avocado Oil
- 1 tbsp butter
- homemade Tartar sauce recipe here
- Lemon wedges
- Boil the potatoes in salted water until soft. Drain and mash with the butter.
- Poach the fish in slightly salted water with parsley stalks and a slice of lemon until just cooked. Discard the parsley. Pat-dry the fish with a paper towel and flake roughly with a fork.
- Combine the mashed potato, milk, fish, onion, zest of ½ lemon and 2 tbsp chopped parsley in a large bowl. Season to taste with salt & pepper. Divide the mixture into 8 portions then shape into patties. Lightly flour them.
- Beat the egg and dip each fish cake in, then coat in the breadcrumbs*.
- Heat the oil in a large fry-pan, add butter and fry the fish cakes over medium high heat for 2-3 minutes each side or until golden. Drain on paper towel.
- Serve with tartar sauce and lemon wedges.
Tips: *With Diamond Coat n’ Cook mix, you can skip the egg dip step and place the patties straight in the crumbs. They will be equally crispy.
Fish cakes keep well in the freezer so make them in advance and cook them just before serving. A true Kiwi classic, we love them as a snack, for brunch on the weekend or even as burger patties!