Fish cakes

Fish cakes

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To serve – 4

Cooking time – 6-8 minutes

A great way to use up any left-over mashed potatoes.


450 g/ 1 lb potatoes, boiled 450 g/ 1 lb cooked mixed white and smoked fish, such as haddock or cod, flaked 25 g/ 1 oz butter, diced 3 tbsp chopped fresh parsley 1 egg, separated Salt and pepper 1 egg beaten About 55 g/ 2 oz breadcrumbs made with stale bread Olive oil for frying Lemon wedges and onion and avocado salad to serve Parsley sprigs to garnish


  1. In a saucepan gently heat potatoes for a few minutes, shaking the pan occasionally.
  2. Remove pan from heat, mash potatoes. Stir in the butter, chopped parsley, egg yolk and add the fish.
  3. Season with pepper.
  4. Transfer to a large bowl and mix well together. Chill if the mixture is too soft to handle.
  5. Divide fish mixture into 8 equal portions, then, with floured hands, form each portion into a flat cake.
  6. Spread out breadcrumbs on a plate. In a bowl, beat egg white with the whole egg. Dip each fish cake in egg, then in the breadcrumbs. Heat a thin layer of oil in a frying pan and fry fish cakes for about 3 minutes on each side until crisp and golden.
  7. Drain on absorbent kitchen paper and serve hot with lemon wedges and salad, garnished with sprigs of parsley.

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