5-fish fish cake recipes

The fish cake is a very versatile food, much like a croquette, the fish cake is a potato patty mixed with one or various fish and bread crumbed, battered and fried. The original fish cakes were made up of leftovers of potato and salted fish like haddock or cod. Modern fish cakes now use variety of fish – salmon, whiting, cod, haddock etc, and the inclusion of other ingredients like eggs, spices, bacon and shrimp.

Across the globe, the way fish cakes are prepared is very different;

Denmark – Fish cakes in Denmark are not breaded and are boiled not fried, they are also longer shaped patties and are sometimes made with smoked pork fat.

Taiwan, China – In these countries fish cakes are deep fried and served in hot-soups or a dim-sum.

England – In England, fishcakes are sold in Fish and Chip shops, made with parboiled potatoes, off cuts of fish and deep fried in batter. They are served with chips, mushy peas and smothered in salt and vinegar.

Scotland – Fish cakes are referred to as fish patties and are served with haggis (savoury pudding containing sheep heart, liver, lungs) tatties (potatoes) and neeps (swede).

American Jewish – These are called Gefilte fish and are patties made from a white fish mixed up with matzoh and cooked (poached) in the skin of the same fish.

Saint Helena – These are a spicy fish cake made from fresh tuna, mashed potato, spices and herbs. They are fried in oil and locals refer to them as having “bite” which means very spicy.

Here are some delicious fish cake recipes using a variation of different fish, from salty to oily.

Tuna  – Chilli and Lime Tuna Fish Cakes

Ingredients

  • 3 x 185g Canned Tuna Drained
  • Few Pinches Chilli Flakes
  • 3 Limes Juiced
  • 50g Spring Onions Chopped
  • 2 Eggs Beaten
  • 300g Breadcrumbs

Cooking instructions

Chilli and Lime Tuna Fish Cakes

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Salmon – Salmon Fish Cakes

Ingredients

  • 100g Leftover mashed potato
  • 100g Leftover salmon fillet
  • 1 tbsp. Cream
  • 1 clove Garlic-crushed
  • 30g Cheese crumbled
  • 2 Spring onions finely chopped
  • 20g Plain flour
  • 1 Egg lightly beaten
  • 20g  Breadcrumbs
  • for frying Olive oil

Cooking instructions

Salmon Fish Cakes

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Haddock & Tiger Prawn – Fish and Prawn Cakes

Ingredients

For the fishcakes

  • 450 grams filleted and skinned haddock, or you can use whiting, pollack, or cod
  • 4 large raw tiger prawns, peeled and deveined
  • 300 grams potatoes, peeled and chopped for boiling
  • 2 fresh bayleaves or 1 dry
  • 2 sprigs fresh parsley
  • 150mls milk
  • ½ teaspoon finely grated lemon zest, we now use the small microplane grater
  • 1 tablespoon fresh flat leaf parsley, chopped
  • 1 medium egg, beaten
  • 3 tablespoons plain flour to use for dusting etc
  • 100 grams fresh white breadcrumbs, we like ours to be a day or two old
  • 2 tablespoons vegetable oil, for shallow frying, we use the Tefal Again and Again it has no cholesterol.
  • Lemon wedges and watercress, baby spinach and rocket leaves to garnish

For the quick tartare sauce

  • 200mls mayonnaise
  • 3 tablespoons capers, drained and chopped
  • 3 tablespoons gherkins, drained and chopped
  • 1 small shallot, finely chopped
  • 1 good squeeze lemon juice
  • 3 tablespoons chopped fresh parsley
  • Flaked sea salt and freshly ground black pepper

Haddock & Tiger Prawn – Fish and Prawn Cakes

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Cooking instructions

Cod – Thai Fish Cakes

Ingredients

  • 400g Any White Fish
  • 2 Level Spoons Fresh Coriander
  • Spoonful Lime Juice
  • 2 Spring Onions
  • Heaped TbSpoons Thai Red Curry Paste
  • 1 Green Chilli (no seeds)
  • 2 Tbspoons Groundnut Oil
  • 2 Inches Cucumber
  • 2 Shallots
  • 1 Small Carrot
  • 1 Small Green Chilli
  • 1Tea Spoon Grated Fresh Ginger
  • 1Tea Spoon Roasted Peanuts
  • 1Tblspoon Soft Brown Sugar
  • 4 fl oz Rice Vinegar
  • 1Tblspoon Soy Sauce
  • 1Tblspoon Groundnut Oil (Again)
  • No Quantity Sprigs Of Coriander

Cooking instructions

Cod – Thai Fish Cakes

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Mackerel – Peppered Mackerel Fish cakes

Ingredients

  • 300g Cold mashed potato
  • 6 spring onions finely chopped
  • 1 tbsp horse raddish sauce
  • 250g mackerel. cleaned and filleted
  • 2 tbsp flour
  • 1 egg beaten
  • 85g dried breadcrumbs
  • sunflower oil for frying

Cooking instructions

Peppered Mackerel Fish cakes

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