The Best Fishcakes Recipe

Name: The Best Fishcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 potatoes (medium); 400 g fish (fresh processed to a coarse mix); 1/2 cup spring onion (chopped); 4 anchovy fillets (chopped optional); 1/2 cup capers (roughly chopped); 1/3 cup pickle (sour roughly chopped); 1/2 cup flat leaf parsley (roughly chopped); 1 lemon (rind and juice of); 1 egg; salt (freshly ground to taste); pepper (freshly ground to taste); flour; 2 eggs (lightly beaten); 2 cups panko breadcrumbs (or other breadcrumbs); olive oil (for frying); Sauce; 1 cup mayonnaise; 1/4 cup parsley (flat leaf); 2 tablespoons lemon juice; 1/4 cup pickle (sour chopped); 2 tablespoons capers

Servings: persons

4 potatoes (medium)
400 g fish (fresh processed to a coarse mix)
1/2 cup spring onion (chopped)
4 anchovy fillets (chopped optional)
1/2 cup capers (roughly chopped)
1/3 cup pickle (sour roughly chopped)
1/2 cup flat leaf parsley (roughly chopped)
1 lemon (rind and juice of)
1 egg
salt (freshly ground to taste)
pepper (freshly ground to taste)
flour
2 eggs (lightly beaten)
2 cups panko breadcrumbs (or other breadcrumbs)
olive oil (for frying)
Sauce
1 cup mayonnaise
1/4 cup parsley (flat leaf)
2 tablespoons lemon juice
1/4 cup pickle (sour chopped)
2 tablespoons capers

1
Cook ther potatoes in salted water until they are very tender and then drain them and mash them finely.
2
Combine with the fish and other ingredients down to and including the seasonsings and then using wet hands shape them into eight patties.
3
Dust them with flour and then dip them into the egg and finallyu coat with the crumbs.
4
Heat oil to moderate and cook them until they are golden browqn on both sides.
5
FOR THE SAUCE simply combine the ingredients and mix well together and serve over patties and a sharp green salad.

808

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 21 ingredients. The key ingredients include: 4 potatoes (medium), 400 g fish (fresh processed to a coarse mix), 1/2 cup spring onion (chopped), 4 anchovy fillets (chopped optional), and more.

Yes, The Best 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.

The Best Fishcakes

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