Fishcakes Recipe – Eats Now

Name: Fishcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb firm white fish, cooked (cod, halibut, flounder- anything mild); 2 cups mashed potatoes, cooked; 1 egg, raw; 1 egg, hard boiled and finely chopped; ¼ teaspoon lemon juice; ¼ teaspoon tarragon vinegar or ¼ teaspoon white wine vinegar; 1 tablespoon parsley, chopped; salt and pepper; ½ cup flour; 4 tablespoons breadcrumbs; oil (for frying)

Servings: persons

1 lb firm white fish, cooked (cod, halibut, flounder- anything mild)
2 cups mashed potatoes, cooked
1 egg, raw
1 egg, hard boiled and finely chopped
¼ teaspoon lemon juice
¼ teaspoon tarragon vinegar or ¼ teaspoon white wine vinegar
1 tablespoon parsley, chopped
salt and pepper
½ cup flour
4 tablespoons breadcrumbs
oil (for frying)

1
Flake the fish, and make sure all bones are removed.
2
Place it in a mixing bowl, and add the mashed potatoes and raw egg.
3
Mix well, then add the hard boiled egg, lemon juice, vinegar and parsley.
4
Season well with salt and pepper.
5
Form the mixture into little round cakes.
6
It will be sticky, so dip your fingers into the flour to help keep it from sticking.
7
Coat each cake with breadcrumbs, then place o a plate while you form the remaining cakes.
8
Cover and chill for at least 2 hours.
9
Heat a little oil in a frying pan over medium heat.
10
Add the fishcakes, a few at a time, and fry until golden and crisp.
11
Serve immediately.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 11 ingredients. The key ingredients include: 1 lb firm white fish, cooked (cod, halibut, flounder- anything mild), 2 cups mashed potatoes, cooked, 1 egg, raw, 1 egg, hard boiled and finely chopped, and more.

Yes, Fishcakes 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.

Fishcakes

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