Dynamite Fish Cakes Recipe

Name: Dynamite Fish Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 5 Large Red Potatoes, cubed & boiled; 4 Strips of Bacon, fried & chopped; 1 Small Yellow Onion; 11/4 Lbs. Cooked, Flaked Haddock; 1 Egg, Lightly Beaten; 1 Cup, Plain Bread Crumbs; 2 Tablespoons, grated Parmesan Cheese; 3 Cloves Garlic, Finely Diced; Sea Salt & Ground Black Pepper; 3 Tablespoons Of Canola Oil

Servings: persons

5 Large Red Potatoes, cubed & boiled
4 Strips of Bacon, fried & chopped
1 Small Yellow Onion
11/4 Lbs. Cooked, Flaked Haddock
1 Egg, Lightly Beaten
1 Cup, Plain Bread Crumbs
2 Tablespoons, grated Parmesan Cheese
3 Cloves Garlic, Finely Diced
Sea Salt & Ground Black Pepper
3 Tablespoons Of Canola Oil

1
Mash Potatoes in a large glass bowl.
2
Cook Bacon & Onion in oil.
3
Add Bacon & Onion to Potatoes.
4
Mix in the cooked Haddock.
5
Mix in Beaten Egg, Salt & Pepper.
6
Cover and Chill for 2 hours.
7
Mix Parmesan Cheese and Bread Crumbs in shallow bowl.
8
Press Fish Mixture into 6 round patties.
9
Heat the oil over Medium-High heat.
10
Fry the cakes for 1 to 2 minutes until golden brown

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 Large Red Potatoes, cubed & boiled, 4 Strips of Bacon, fried & chopped, 1 Small Yellow Onion, 11/4 Lbs. Cooked, Flaked Haddock, and more.

Yes, Dynamite Fish Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dynamite Fish Cakes

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