Dinner

Classic Chunky Fish Cakes Recipe

Name: Classic Chunky Fish Cakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: British
Ingredients: 1kg potatoes, peeled and chopped; 1kg mixed salmon and coley fillets; Zest and juice of 1 lemon; Bunch each of dill, chives, parsley, and spring onions, chopped; 4 tbsp tartar sauce, plus extra to serve if desired; 3 eggs, beaten; 100g plain flour; 250g breadcrumbs; 2 tbsp olive oil; 1-2 tbsp curry paste; Large handful of chopped coriander (instead of herbs)

ByHailey Reed January 12, 2026January 12, 2026

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Introduction

These classic chunky fish cakes combine tender mashed potatoes with flaky salmon and coley for a comforting, flavorful meal. Infused with fresh herbs and lemon, they’re perfect for a quick dinner or a satisfying snack. Crispy on the outside and soft inside, they make a delicious crowd-pleaser.

The image shows a metal baking tray filled with six round, golden-brown fritters with a crumbly texture, and some green herbs visible inside. One fritter is being held by a woman’s hand on the lower left side, with a piece broken off showing the soft, light inside. On the right side of the tray, there is a white ceramic spoon resting with some creamy white dip that has small green flecks. Next to the tray is a small white bowl filled with the same dip, placed on a white marbled surface, and two lemon wedges are positioned nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1kg potatoes, peeled and chopped
1kg mixed salmon and coley fillets
Zest and juice of 1 lemon
Bunch each of dill, chives, parsley, and spring onions, chopped
4 tbsp tartar sauce, plus extra to serve if you like
3 eggs, beaten
100g plain flour
250g breadcrumbs
2 tbsp olive oil

Instructions

Step 1: Cover the potatoes in cold, salted water and bring to a boil. Reduce the heat and simmer for 10-12 minutes until tender. Drain well and steam dry for a few minutes, then mash and set aside to cool slightly.
Step 2: Meanwhile, place the fish in cold water with the lemon juice. Bring to a gentle simmer and poach for about 5 minutes, or until just cooked through. Remove from water, discard the skin, and flake the fish into large chunks.
Step 3: In a large bowl, combine the fish, mashed potatoes, lemon zest, herbs, spring onions, tartar sauce, and seasoning. Mix gently to combine, then divide the mixture into 12 equal portions and shape each into a cake.
Step 4: Place the eggs, flour, and breadcrumbs each on separate plates. Dip each fish cake first in the flour, shaking off any excess, then in the beaten eggs, and finally coat in breadcrumbs. Transfer to a clean plate or a baking tray lined with parchment paper. Freeze now for up to three months or chill for 1-2 days if cooking later.
Step 5: To cook, heat the grill to medium. Brush the fish cakes with olive oil and grill for 4-5 minutes on each side until golden and cooked through. Serve with extra tartar sauce and a fresh salad or steamed green vegetables.
Step 6: If cooking from frozen, defrost overnight in the fridge or grill straight from frozen by brushing with oil, grilling 12-15 minutes on one side until browned, then flipping and grilling for another 5 minutes on the other side.

Tips & Variations

For a spicier twist, add 1-2 tablespoons of your favorite curry paste to the fish mixture and replace the herbs with a large handful of chopped coriander.

Storage

Store cooked fish cakes in an airtight container in the refrigerator for up to 2 days. To reheat, grill them until heated through. Uncooked fish cakes can be frozen for up to three months; thaw overnight in the fridge before cooking or cook directly from frozen as directed.

How to Serve

The image shows six round, golden-brown patties with a crispy topping, placed on a silver baking tray with some crumbs around them. One patty is being held by a woman's hand, who is lifting a piece off it to show a soft, light yellow inside with bits of green herbs. A white spoon with a creamy, herb-filled dip rests on the tray near the patties. Next to the tray, there is a small white bowl filled with the same creamy dip with visible green herbs, and two lemon wedges sit nearby on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish?

Yes, you can substitute the salmon and coley with other white fish like cod or haddock, but be sure to adjust cooking times based on thickness.

Can I bake the fish cakes instead of grilling?

Absolutely. Preheat your oven to 200°C (400°F) and bake the fish cakes on a lined tray for about 20 minutes, turning halfway through, until golden and cooked through.