Quick and Easy Fishcakes for a Delicious Meal

Oh, let me tell you, there’s something so comforting about homemade fishcakes… Especially when they come together quickly, like, you know, on one of those busy weeknights. The smell of golden fish cakes frying away just makes the whole kitchen feel warm and inviting. And the best part? You can throw in whatever leftover fish you have and feel like a culinary genius. Seriously, it’s just that simple and satisfying.

Why You’ll Crave It

• Super quick to make – you’ll be eating in no time!
• Perfect for using up leftover fish – no waste!
• Customizable with whatever flavors you love… herbs, spices, you name it!
• Kids and adults alike will devour them – trust me!
• Golden, crispy, and just so delightful – what’s not to love?

The first time I made this, my daughter asked if we could have them every week!

What You’ll Need

• Cooked Fish: 200 grams of any fish you have on hand – cod, salmon, or even tuna… all work great!
• Potatoes: 200 grams, peeled and chopped into small pieces, just like grandma used to prep.
• Onion: 1 small onion, finely chopped – it brings such a lovely flavor!
• Egg: 1 large egg to bind everything together.
• Fresh Parsley: 1 tablespoon, finely chopped, or any herbs you enjoy (dill is a nice touch too).
• Lemon Juice: a splash, about 1 tablespoon, for that zesty kick.
• Salt and Pepper: to taste, go ahead and season it up!
• Olive Oil: for frying, just a drizzle or two… enough to get that sizzle.

Easy How-To

Let’s Get Cooking!

First off, grab your fish! If it’s frozen, just make sure it’s defrosted before we start. Then put it all in a pot, cover it with water, sprinkle in a pinch of salt and bring it to a gentle simmer. You want it to cook until it’s nice and flaky, about, ohhhh, 8 to 10 minutes should do it. Once it’s cooked, give it a little time to cool, then flake it into a bowl, pulling out any bits of skin or bones… we don’t want those sneaky pieces in our delicious fishcakes! Next, in that same bowl, add mashed potatoes, your chopped herbs, lemon juice, and let’s mix it all up until it’s, like, well combined. Now shape them into little patties—whatever size tickles your fancy, just make them compact so they hold up while cooking! For some crunch, you can coat them lightly in flour… or dip them in a beaten egg and roll in breadcrumbs if you want that extra crispy coating. Heat some olive oil in a non-stick frying pan over medium heat, and cook the fishcakes for about 4 to 5 minutes on each side until they’re golden brown and heated through. And voilà, they’re ready to be served hot alongside, I don’t know, a lovely salad or your favorite dipping sauce!

Good to Know

• If you want to switch things up, feel free to toss in different herbs or spices… it’s your kitchen!
• You can make the fishcakes ahead of time and keep them in the fridge for a couple of days, or freeze them for later.

Serving Ideas

• They go perfectly with a fresh salad or maybe some creamy mashed peas for that comforting vibe.

Top Tricks

• For a healthier twist, you can bake the fishcakes in the oven instead of frying them. Just preheat to 200°C and bake until golden—easy enough, right?

Frequently Asked Questions

Can I use different types of fish for the fishcakes?

Absolutely! You can totally mix it up based on what you have in the fridge or your favorites… as long as it’s cooked first.

How long do the fishcakes last in the fridge?

They’ll keep nicely in an airtight container for about 3 days… but let’s be real, they probably won’t last that long!

Can I freeze the fishcakes?

For sure! It’s best to freeze them uncooked. Pop them on a baking sheet until solid and then into a freezer-safe container. You’ll thank yourself later!

What can I serve with the fishcakes?

They’re super versatile… try pairing them with salads, roasted veggies, or a zesty dipping sauce like tartar or aioli!

How do I know when the fishcakes are cooked through?

Look for that golden brown outside and, when you cut one in half… it should be hot and flaky inside. A good sign, right?

More recipe suggestions and combinations

Spicy Fish Tacos

Try using the fishcake mixture to fill soft tortillas, adding some spicy salsa… avocado slices, and fresh cilantro for a vibrant twist.

Fish Cake Sliders

Use the fishcakes as the base for sliders. Top with a dollop of tartar sauce and crunchy slaw in mini buns for an exciting appetizer.

Vegetable Stir-Fry

Pair the fishcakes with a colorful vegetable stir-fry and fluffy rice for a wholesome and balanced meal.

Salad with Citrus Dressing

Serve the fishcakes over a bed of mixed greens dressed with a zesty citrus vinaigrette for a light and refreshing option.

Fishcake Curry

Incorporate the fishcakes into a fragrant coconut curry, adding your favorite vegetables for a comforting and flavorful dish.