Print Options:

Classic Fish Cakes

Yields1 ServingPrep Time15 minsCook Time30 minsTotal Time45 mins

These delicious fish and potato cakes are straightforward to make. You can use any fish you like, leftover fish or even drained tinned fish. Recipe by JESS4UANDME published on

Fish cakes recipe

 2 large potatoes, peeled and halved
 500 g trevally fillets, cubed (or any fish)
 1 tbsp butter
 1 tbsp grated onion
 1 tbsp chopped fresh parsley
 1 egg
 3 tbsp oil for frying

Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.


Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.


Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Shape the mixture into patties.


Serve immediately these with Tartar Sauce


Heat oil in a large frypan over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.


Note: If you are using already cooked fish in this recipe you can add it to the potatoes after the potatoes have cooked.