Fish Cakes With Horseradish Cream Sauce Recipe

Name: Fish Cakes With Horseradish Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds Yukon gold potatoes, peeled; 1/2 pound tilapia fillet; 1/3 cup chopped parsley; 1 teaspoon Worcestershire sauce; 2 tablespoons Dijon mustard; 2 eggs; 2 tablespoons lemon zest; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons all purpose flour, plus more for dusting; olive oil; 1/2 cup sour cream; 2-4 tablespoons ground horseradish

Servings: persons

1 1/2 pounds Yukon gold potatoes, peeled
1/2 pound tilapia fillet
1/3 cup chopped parsley
1 teaspoon Worcestershire sauce
2 tablespoons Dijon mustard
2 eggs
2 tablespoons lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all purpose flour, plus more for dusting
olive oil
1/2 cup sour cream
2-4 tablespoons ground horseradish

1
Bring a large pot of salted water to boil. Add potatoes and cook until halfway done (about 10-15 minutes). Place fish fillets in a colander and place on top of the boiling potatoes. Cover colander with foil or lid and let the fish steam while the potatoes continue to cook (about 10 minutes).
2
Remove fish from colander and shred into pieces on a cutting board.
3
Drain potatoes from water, let cool, and mash.
4
Combine mashed potatoes and shredded fish. Add in parsley, Worcestershire sauce, mustard, eggs, lemon zest, salt, pepper, and flour. Mix well.
5
Dust a large cutting board or baking sheet with flour. Using your hands, scoop 1/4 cup of mixture and flatten into small disk about 3/4 inch tall. Place on cutting board. Repeat with remaining mixture (you should make about 10 cakes).
6
Place cutting board with fish cakes in fridge to let them firm up for an hour.
7
When ready to cook, heat olive oil in a large frying pan. Add fish cakes and cook 3-4 minutes per side, until nicely crisped.
8
To make the sauce, combine sour cream and horseradish. Dollop on fish cakes.

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 1/2 pounds Yukon gold potatoes, peeled, 1/2 pound tilapia fillet, 1/3 cup chopped parsley, 1 teaspoon Worcestershire sauce, and more.

Yes, Fish Cakes With Horseradish Cream Sauce 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.

That's it — enjoy your meal!

Fish Cakes With Horseradish Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions