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Crispy Golden Fish Cakes are a delicious and satisfying dish, perfect for a quick weeknight meal or a special treat. These fish cakes are crispy on the outside, tender on the inside, and full of flavor. Here’s a simple recipe to make them:
Ingredients:
For the Fish Cakes:
- 1 lb (450g) white fish fillets (cod, haddock, or tilapia work well), cooked and flaked
- 1 large potato, peeled and diced
- 1/2 cup finely chopped onion
- 1/4 cup chopped fresh parsley (or dill, if preferred)
- 1/4 cup mayonnaise or Greek yogurt
- 1 tablespoon Dijon mustard (optional, for extra flavor)
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon lemon zest
- Salt and pepper to taste
- 1/2 cup breadcrumbs (plus more for coating)
- 2 tablespoons olive oil or vegetable oil for frying
Optional Dipping Sauce:
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
Step 1: Prepare the Potato and Fish
- Cook the Potato:
- Bring a pot of salted water to a boil and add the diced potato. Cook for about 10 minutes, or until the potato is fork-tender. Drain and mash the potato until smooth. Let it cool slightly.
- Cook the Fish:
- If you haven’t already, cook the fish fillets by baking, steaming, or pan-frying. Once cooked, flake the fish into small pieces using a fork.
Step 2: Make the Fish Cake Mixture
- Mix Ingredients:
- In a large bowl, combine the mashed potato, flaked fish, chopped onion, parsley (or dill), mayonnaise, Dijon mustard, egg, garlic powder, lemon zest, salt, and pepper. Stir everything together until well combined.
- Add Breadcrumbs:
- Add the 1/2 cup of breadcrumbs to the mixture and stir to combine. The mixture should hold together easily; if it’s too wet, add a bit more breadcrumbs.
Step 3: Shape the Fish Cakes
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