fish patties

Recipe video above. You&#39;ll find plenty of fish cake recipes floating around. But there are good fish cakes and then there are great fish cakes! The trick is to keep the potato chunky and the fish in big flakes rather than letting it all turn into a mush. Meanwhile, adding garlic, chilli, green onion and thyme to the mix keeps these fish cakes full of flavour!Pan fry then bake for best results. Pan fry golden, then bake to heat all the way through (because I like my fish cakes chunky!) and reheat the first batch you pan fried.

Really good Fish Cakes

fish

/ 4 tbsp unsalted butter

tsp salt

tsp black pepper

potatoes

garlic (, finely minced)

green onion (, finely sliced (~1 large stem))

red chillis (, deseeded and finely chopped (can omit))

thyme leaves (, chopped)

tbsp parsley (, finely chopped)

salt

flour

eggs (, lightly whisked)

panko breadcrumbs ((sub ordinary breadcrumbs))

vegetable oil

Bake potatoes in a 220°C / 430°F (200°C fan) oven for 75 minutes or until they can be pierced with a knife with no resistance. Cut in half and scoop flesh out into a large bowl.

Turn oven down to 200°C / 390°F (180°C fan) - fish cakes are finished in the oven.

Bake potatoes:

Set a rack over a tray. Sprinkle fish with salt and pepper.

Melt butter in a large non-stick skillet over medium high heat. Add half the fish and cook, turning, for 4 minutes in total. It should be just cooked inside (ie. flakes easily) but not golden.

Transfer to rack to cool. Repeat with remaining fish.

Cook fish (while baking potatoes):

Sauté garlic: In the same skillet, add garlic, chilli ,thyme and green onion into the leftover butter. Cook for 1 minute until garlic is golden, then pour over the potato, being sure to scrape out every drop of butter!

Roughly mash potato: Add parsley and salt, then use a wooden spoon to roughly mash the potato. Don&#39;t use a potato masher, we want some chunks, not smooth mashed potato.

Mix in fish: Add fish then gently stir through, breaking it up a bit so you have some nice flakes mixed throughout the potato. Don&#39;t mash the fish up too enthusiastically - we want fish chunks!

Form fish cakes: Scoop out 1/4 cup of mixture. Pack it in firmly, pop out onto hand and shape firmly into a 1.75cm / 2/3&quot; thick cake. The potato will make it hold together, if you press firmly. You should make 13 to 15.

Fish Cake Mixture:

Crumb: Coat in flour (shake off excess), dip in egg (let excess drip off) then coat in breadcrumbs, pressing to adhere.

Pan fry 3 minutes: Heat oil in skillet over medium high heat. Cook fish cakes in batches for 1 1/2 minutes on each side until golden, then transfer to a paper towel-lined tray. If you&#39;re pedantic like me, stand them on their side and roll slowly to cook and make the sides golden too.

Bake 10 minutes: Remove paper towel from under the fish cakes. Bake for 10 minutes (this heats all the fish cakes all the way through into the middle + reheats the first batch cooked).

Serve with lemon wedges, tartare sauce, plain mayonnaise (Kewpie!), sour cream, ketchup or tomato sauce.

Crumb and cook:

I&#039;ve been into making fish cakes lately and these easy fish cakes in particular are my favourite. Here&#039;s the recipe I guarantee you will like.

Cheap and Easy Fish Cakes

potatoes (mashed)

breadcrumbs

Parmesan cheese

green onions

salmon

dill

In a bowl, combine everything except the vegetable oil.

In a large frying pan, heat vegetable oil at medium heat until it bubbles.

Divide the fish cake mixture into 8 equal parts and form into paddies. Place paddies into the frying pan, and don't overcrowd it (you might have to do them in two batches).

Let patties cook until you see a brown crust forming, then turn them; if you turn them too quickly, they will fall apart.

Flip them and allow the cakes to cook evenly.

Once the fish cakes have a nice, even crust, place them on a paper towel-lined plate to cool.

Enjoy them with ketchup or tartar sauce, or I like them just plain. They don't taste too fishy, so even my little guy was a fan.

Give this recipe a try; it tastes great and is much cheaper than buying it in stores!

https://www.youtube.com/watch?v=dOMmPS0EUq4

Looking for a quick, budget-friendly meal that's sure to please the whole family? Try our "Cheap and Easy Fish Cakes" recipe! These fish cakes are crispy on the outside and tender on the inside, packed with flavor from simple ingredients you likely already have in your kitchen. Whether you're new to cooking or just need a fast weeknight dinner option, this recipe comes together in just 30 minutes, making it perfect for busy schedules.

The combination of mashed potatoes, canned salmon, Parmesan cheese, and green onions creates a deliciously savory patty that's lightly fried to golden perfection. Serve them with your favorite sauce, or enjoy them plain—they’re that good! Plus, they’re not overly fishy, so even picky eaters will love them.

Give this recipe a try and see why homemade fish cakes are always better than store-bought!

Ingredients:

1 cup mashed potatoes
⅓ cup dried breadcrumbs
⅓ cup Parmesan cheese
1 medium egg
3 stalks green onions, diced
1 can salmon
½ tablespoon dried dill
⅓ cup vegetable oil


For the full recipe, visit Cheap and Easy Fish Cakes - https://mincerecipes.info/ground-seafood-mince-seafood-recipes/cheap-and-easy-fish-cakes/

Quick &amp; Easy Fish Cakes Recipe

Fish patties are a great way to include fish on your menu in a creative way. They are really flavorful and juicy, with tender chunks of fish.

Fish Patties

butter

onion, minced

celery stalk,

panko bread crumbs

mayonnaise yogurt

Tablespoon dijon mustard

black pepper

herbs (parsley, dill, chives) minced

all purpose flour,

oil, oil

Place the fish in a food processor and pulse a few times until the fish is cut up into small pieces. The fish should not be mushy and pureed, rather have a coarse texture, and be flaky. You can also put it through a meat grinder or cut it into really small pieces.

You can use just about any fish that you like. For this recipe, I like to use white fish and cod is one of my favorites.

Mince the celery and the onion. Heat the butter or oil in a skillet, add the onion and celery, season with salt and pepper and saute them in the skillet for 5-7 minutes, until softened. Set aside to cool slightly.

Add the celery, onion, breadcrumbs, egg, mayonnaise, mustard, 3/4 - 1 teaspoon salt, pepper, and herbs to the fish. Mix to combine.

Place the flour into a shallow bowl. Form small patties from the fish mixture, dredge them in the flour and set aside. I usually get about 14 patties.

Set a large sauté pan over medium high heat, add about 1 1/2 Tablespoons of oil and heat until shimmering. Sauté the fish patties until they are golden brown, approximately 4 to 5 minutes a side. Cook in batches, wiping out the skillet clean and adding fresh oil each time, until all the patties are cooked.

Serve hot. If you are reheating the fish patties, place them in a skillet on low heat, with about 1/2 Tablespoon of water. Cook on low heat, covered, until the fish patties are heated all the way through.

I have a weekly fish CSA, and I often get bored when we get Rockfish. I was happy to find this recipe. It was relatively quick and I made a yogurt-herb sauce to pair with it. Super delicious, my partner really liked it and will definitely make again.

I’m making these again tonight and can vouch for the quality of the recipe and the result. Make them a few times and you won’t need the directions anymore. A great thing is when using any of the mild white fishes they are as tasty as crab cakes for far less expense.

Really good, soft, and yummy. 
First time followed recipe and it was good. 
Second time, used food processor for 1 onion, then added 4lbs fish and also ground it up. 
Then added 1 c cream of wheat, 2 tsp salt, 1 tsp pepper, 1 Tablespoon garlic powder, and 2 eggs. Made balls, dipped them in flour and fried. Super fluffy. They looked like piroshki.

Absolutely delicious and quite easy to make. Everyone loved it. Have made it again and again. Thank you very much.

I grew up on salmon patties and these are by far the best fish patties I've ever made/had! I love how any fish can be used. I've made them twice now in a week and eat them cold when I'm working or running errands or put them in the air fryer and enjoy for breakfast. I use whatever ingredients I have on had. So far I haven't had any celery so I've omitted it and this last time rather than saute onions I was lazy and used dried ones. I also added dill relish to it and use ground up gluten free crackers. I want to add capers but keep forgetting to buy them. I don't put bread crumbs or flour on the outside of the patties, just cook as is and let the butter brown some first. Heavenly! Thanks so much for an incredible recipe.

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Top 3 fish patties recipes from across the web

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Really good Fish Cakes

Cheap and Easy Fish Cakes

Fish Patties

The most viewed fish patties recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine