Classic fish cakes

Because who wouldn't want cake for dinner?

  • 45 mins cooking
  • Serves 8
  • Print
If you're looking for a quick, tasty and nutritious dinner idea for the family, you can't go past the humble fish cake.
They're delicious enjoyed on their own, served on a bun with creamy mayonnaise, or accompanied by a fresh garden salad.
Looking for more fish cake recipes?


  • 400 grams skinless firm white fish fillets
  • 3 medium floury potatoes (600g), chopped coarsely
  • 2 green onions, sliced thinly
  • 1 egg, beaten lightly
  • 1½ cups (110g) panko (japanese) breadcrumbs
  • vegetable oil, to shallow-fry


Fish cakes
  • 1
    Season fish on an oiled foil-lined tray; place under a preheated grill (broiler) for 12 minutes or until just cooked through. Cool.
  • 2
    Boil, steam or microwave potatoes until tender; drain. Mash potatoes until smooth.
  • 3
    Flake cooled fish into mashed potato; mash until fish
    breaks into smaller pieces. Add green onion, egg and half
    the breadcrumbs; stir to combine. Season. With damp hands, shape mixture into 8 patties. Place on a tray; refrigerate for
    1 hour. Coat patties in remaining breadcrumbs.
  • 4
    Heat 2cm oil in a large heavy-based frying pan over medium heat; cook fish cakes, in two batches, for 3 minutes each side or until heated through and golden. Drain on paper towel. Serve with lemon or one of the sauces, opposite.
Quick aÏoli
  • 5
    Combine ½ cup whole-egg mayonnaise with 2 crushed
    cloves garlic, 1 tablespoon lemon or lime juice and
    1 teaspoon finely grated lemon or lime rind in a small bowl. Season to taste. Serve on fish cakes with extra grated lemon rind and lemon wedges.
Asian-style sauce
  • 6
    Combine 2 tablespoons mirin, 2 tablespoons soy sauce, 1½ tablespoons fish sauce, 2 fresh small red chillies, seeds removed, chopped finely, ⅓ cup lime juice and 2 finely sliced green onions (scallions) in a small bowl. Serve with fish cakes, topped with extra sliced green onion and chopped chilli.
Harissa cream
  • 7
    Place 1 cup sour cream in a small bowl; swirl ¼ cup
    mild-style harissa through sour cream (if you use the hot harissa concentrate in a tube, start with 2 teaspoons, adding a little more at a time to your taste). Serve harissa cream on fish cakes with lime cheeks.
Herb and spiced yoghurt
  • 8
    Remove seeds from 1 long green chilli; chop coarsely. Blend chilli, 1 cup loosely packed fresh mint leaves, 2 cloves crushed garlic and ½ teaspoon ground cumin until finely chopped. Add 1 cup greek-style yoghurt; blend briefly to combine. Season. Serve on fish cakes with extra mint leaves.

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