Sunday Brunch: Simple Fish Cakes Recipe Recipe

Name: Sunday Brunch: Simple Fish Cakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 russet potato; 10 ounces pollock (about 1 large fillet); 2 cloves garlic, crushed; 1/4 bunch parsley, chopped (stems reserved); 2 scallions, finely sliced; 1 egg; 2 teaspoons mayonnaise; 1 teaspoon grainy mustard; Kosher salt and cracked black pepper; 1 cup panko breadcrumbs; 2 ounces (1/4 cup) vegetable oil, for frying

Servings: persons

1 russet potato
10 ounces pollock (about 1 large fillet)
2 cloves garlic, crushed
1/4 bunch parsley, chopped (stems reserved)
2 scallions, finely sliced
1 egg
2 teaspoons mayonnaise
1 teaspoon grainy mustard
Kosher salt and cracked black pepper
1 cup panko breadcrumbs
2 ounces (1/4 cup) vegetable oil, for frying

1
Wash potato and pierce all over with a fork. Bake in 425u00b0 oven until fully cooked, about 30 minutes (or microwave for 5-8 minutes, or until fully cooked).
2
Place pollock, garlic and parsley stems in a large frying pan, cover with water, and bring to a simmer until pollock is just cooked through, about 6 minutes. Once cool enough to handle, remove skin from potato and grate through the large holes of a box grater.
3
Gently flake fish into large chunks; combine with grated baked potato, remaining chopped parsley and chopped scallions. Beat egg with mayonnaise and grainy mustard and combine with fish/potato mixture. Mix until all ingredients are fully combined, being careful to keep fish from falling apart too much. Season with salt and pepper.
4
Divide fish mixture into 8 even pieces (about 1/4 cup each) and gently press each ball into panko crumbs. Heat 2 tablespoons of oil in large frying pan until shimmering and fry fish cakes in batches until golden brown - keeping finished fish cakes warm in oven. Serve with green salad with a lemon vinaigrette.

291

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 russet potato, 10 ounces pollock (about 1 large fillet), 2 cloves garlic, crushed, 1/4 bunch parsley, chopped (stems reserved), and more.

Yes, Sunday Brunch: Simple Fish Cakes Recipe 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.

Sunday Brunch: Simple Fish Cakes Recipe

How did you like this recipe?

Frequently Asked Questions