Victorian Era Fish Cakes Recipe

Name: Victorian Era Fish Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 carrot, scrubbed and roughly chopped (do not peel); 1 onion, peeled and quartered; 1 celery rib; 1 bay leaf; 2 leeks, chopped (white part only); 2 sprigs fresh parsley; 10 ounces fish, filleted (firm fleshed, any kind); 1/2 lb russet potato, peeled boiled and mashed; 2 eggs, beaten; fresh parsley, chopped (a generous handful before chopping); 2 tablespoons 1% low-fat milk; 1 tablespoon unsalted butter, soft; salt (optional); 1/2 teaspoon white pepper; 2 teaspoons dry mustard; 2 teaspoons reduced-sodium Worcestershire sauce; 1/2 cup panko breadcrumbs (breadcrumbs); 1 -2 tablespoon olive oil

Servings: persons

1 carrot, scrubbed and roughly chopped (do not peel)
1 onion, peeled and quartered
1 celery rib
1 bay leaf
2 leeks, chopped (white part only)
2 sprigs fresh parsley
10 ounces fish, filleted (firm fleshed, any kind)
1/2 lb russet potato, peeled boiled and mashed
2 eggs, beaten
fresh parsley, chopped (a generous handful before chopping)
2 tablespoons 1% low-fat milk
1 tablespoon unsalted butter, soft
salt (optional)
1/2 teaspoon white pepper
2 teaspoons dry mustard
2 teaspoons reduced-sodium Worcestershire sauce
1/2 cup panko breadcrumbs (breadcrumbs)
1 -2 tablespoon olive oil

1
Poach the fish fillets with the carrot, onion, celery, bay leaf, leeks and the parsley sprigs in enough water to cover the fish, by bringing to a boil and then reducing to low and simmering for approximately 15 minutes.
2
Remove the fish and mash with a fork; then mix in the mashed potato, ONE of the beaten eggs and the remaining ingredients EXCEPT for the breadcrumbs, the oil and the remaining beaten egg.
3
With floured hands, form mixture into 4 cakes; dip each cake into the remaining beaten egg and then coat with the breadcrumbs.
4
Heat about an inch of olive oil in a non-stick skillet and just before the oil starts to smoke, carefully add the fish cakes over medium heat until golden on both sides.
5
It has been said that Victorian cooks served the fish cakes over a sorrel or spinach based sauce.
6
Cooktime includes both the poaching time for the fish and frytime for the formed fish cakes.

439

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 18 ingredients. The key ingredients include: 1 carrot, scrubbed and roughly chopped (do not peel), 1 onion, peeled and quartered, 1 celery rib, 1 bay leaf, and more.

Yes, Victorian Era 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.

That's it — enjoy your meal!

Victorian Era Fish Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions