Have you ever wondered why restaurant-quality fish cakes taste so much better than the frozen varieties from the supermarket? The secret lies in fresh ingredients, proper seasoning, and a simple technique you can easily master at home. Making your own fish cake recipe allows you to control the quality of ingredients, customize flavors to your preference, and create a healthier meal without preservatives or artificial additives. 

The beauty of this fish cake recipe is its flexibility—you can use leftover cooked fish, canned salmon, or fresh white fish like cod or haddock. Combined with potatoes, herbs, and a few pantry staples, these golden, crispy patties are comfort food at its finest. Plus, they're budget-friendly and family-approved, making them a staple worth adding to your cooking repertoire.

Ingredients List

    • 1 pound cooked white fish (cod, haddock, or salmon), flaked
    • 2 cups mashed potatoes (about 2 large potatoes, cooked and mashed)
    • 1 small onion, finely diced
    • 2 cloves garlic, minced
    • 2 tablespoons fresh parsley, chopped
    • 1 tablespoon fresh dill, chopped
    • 1 large egg, beaten
    • 1 teaspoon Dijon mustard
    • ½ teaspoon sea salt
    • ¼ teaspoon black pepper
    • ½ cup breadcrumbs (plus extra for coating)
    • 2 tablespoons olive oil or butter for frying
    • Optional: lemon zest for extra brightness

For the Sauce:

    • ½ cup Greek yogurt or sour cream
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon capers, chopped
    • 1 teaspoon fresh dill
    • Salt and pepper to taste

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes

This recipe is perfect for busy weeknights since the entire process takes less than 40 minutes from start to finish. If you're meal prepping, you can form the patties ahead and refrigerate them for up to 24 hours before cooking.

Step-by-Step Instructions

Step 1: Prepare the Fish Mixture In a large mixing bowl, combine the flaked fish, mashed potatoes, diced onion, minced garlic, parsley, dill, beaten egg, Dijon mustard, salt, and pepper. Mix gently with a fork until all ingredients are evenly distributed. Avoid over-mixing to keep the texture light and flaky.

Step 2: Add Breadcrumbs and Chill Fold in ½ cup breadcrumbs to bind the mixture. If it feels too wet, add a bit more breadcrumbs. Cover and refrigerate for at least 10 minutes—this helps the patties hold their shape during cooking.

Step 3: Shape the Patties Using damp hands, form the mixture into 8 equal-sized patties (about ½ inch thick). Coat each patty lightly in extra breadcrumbs for a crispy exterior. This fish cake recipe easy technique ensures golden, crunchy results every time.

Step 4: Pan-Fry to Perfection Heat olive oil or butter in a large skillet over medium heat. Once hot, carefully add the patties (don't overcrowd the pan). Cook for 4–5 minutes per side until golden brown and crispy. Use a spatula to flip gently to avoid breaking.

Step 5: Prepare the Sauce While the patties cook, whisk together Greek yogurt, lemon juice, capers, dill, salt, and pepper in a small bowl. This tangy sauce perfectly complements the savory fish cake recipe and adds a refreshing contrast.

Step 6: Serve and Enjoy Transfer the cooked fish cakes to a paper towel-lined plate to drain excess oil. Serve warm with the sauce, a side salad, or steamed vegetables.

Nutritional Information

Nutritional Information

Per serving (serves 4):

    • Calories: 285
    • Protein: 22g
    • Carbohydrates: 28g
    • Fat: 9g
    • Fiber: 3g
    • Vitamin C: 15% DV
    • Iron: 8% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: For a gluten-free version, use almond flour or gluten-free breadcrumbs. To make it dairy-free, substitute the sauce with a tahini-lemon dressing.

Flavor Variations: Add a pinch of smoked paprika or cayenne for heat. Swap dill for cilantro and add lime zest for a Latin twist.

Baking Option: For a lighter version, bake the patties at 400°F for 15–18 minutes, flipping halfway through.

Meal Prep: Double the batch and freeze uncooked patties between parchment paper. Cook from frozen, adding 2–3 extra minutes per side.

Common Mistakes to Avoid

Mistake 1: Using Too Much Moisture Excess water from fish or potatoes causes patties to fall apart. Solution: Drain fish thoroughly and ensure mashed potatoes are dry.

Mistake 2: Skipping the Chill Time Warm mixture won't hold together. Always refrigerate the mixture for at least 10 minutes before shaping.

Mistake 3: Overcrowding the Pan This lowers the oil temperature and leads to soggy cakes. Cook in batches for even browning.

Mistake 4: Flipping Too Early Patties need time to develop a crust. Wait until the bottom is golden before flipping.

Storage / Leftovers Tips

Store cooked fish cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F oven for 10 minutes or warm in a skillet over medium heat to restore crispiness—avoid microwaving, which makes them soggy.

For longer storage, freeze cooked or uncooked patties for up to 3 months. Layer them between parchment paper to prevent sticking. Thaw overnight in the fridge before reheating. This fish cake recipe easy approach ensures you always have a quick, nutritious meal ready whenever you need it.

Whether you're a beginner or an experienced cook, this fish cake recipe delivers restaurant-quality results with minimal effort. The combination of flaky fish, creamy potatoes, and fresh herbs creates a satisfying dish that's as nutritious as it is delicious!