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.
- 500 g white fish fillets we used two Tarakihi fillets
- 500 g potatoes peeled
- 2 tbsp butter
- 2 tbsp milk
- 1 small red onion finely chopped
- 1 handful Superb Herb parsley keep stalks and leaves separate
- 1 lemon zest
- salt to taste
- black pepper to taste
- ½ cup flour for panning
- 2 free range eggs beaten
- 1 cup Diamond Coat n' Cook Original
- 2 tbsp Olivado Extra Virgin Avocado Oil
- 1 tbsp butter
- homemade tartar sauce
- 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 chopped parsley leaves 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.
- *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!
Tried this recipe?Let us know how it was!