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Classic Chunky Fish Cakes Recipe

★★★★★

4.9 from 117 reviews
  • Author: Hailey
  • Total Time: 40 minutes
  • Yield: 12 fish cakes 1x

Description

These classic chunky fish cakes combine tender mashed potatoes with flaky salmon and coley fillets, enhanced by fresh herbs and zesty lemon. Coated in crispy breadcrumbs and grilled to golden perfection, they offer a flavorful and hearty dish perfect for a satisfying lunch or dinner. Serve with tartar sauce and a side of salad or green vegetables for a balanced meal.

Ingredients

Scale

Main 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

Optional Flavor Variation

  • 1–2 tbsp curry paste
  • Large handful of chopped coriander (instead of herbs)

Instructions

  1. Prepare the potatoes: Cover the peeled and chopped potatoes in cold, salted water and bring to a boil. Reduce heat to a simmer and cook for 10-12 minutes until tender. Drain the potatoes and steam dry for a few minutes, then mash them and set aside to cool slightly.
  2. Poach the fish: Place the salmon and coley fillets in cold water with the lemon juice. Bring to a gentle simmer and poach for about 5 minutes, depending on the thickness, until the fish is just cooked through. Remove the fish from the water, discard the skin, and flake the fish into large chunks.
  3. Combine ingredients for the fish cakes: In a large bowl, mix the lemon zest, chopped herbs, spring onions, tartar sauce, seasoning, flaked fish, and mashed potatoes together until evenly combined.
  4. Shape the fish cakes: Divide the mixture into 12 equal portions. Shape each portion into a patty or cake.
  5. Coat the fish cakes: Prepare three plates with flour, beaten eggs, and breadcrumbs. Dip each fish cake first in the flour, shaking off any excess, then in the egg, and finally coat thoroughly with breadcrumbs. Place the coated cakes on a clean plate or a baking tray lined with parchment paper. You can either freeze these now for up to three months or chill them for 1-2 days before cooking.
  6. Grill the fish cakes: Preheat the grill to medium heat. Brush both sides of the fish cakes with olive oil. Grill for 4-5 minutes on each side or until they are golden brown and hot throughout. Serve immediately with extra tartar sauce and your choice of salad or green vegetables.
  7. Cooking from frozen: Defrost frozen fish cakes in the fridge overnight and cook as described. To cook straight from frozen, brush the fish cakes with oil, grill for 12-15 minutes on one side until browned, then flip and grill for an additional 5 minutes until cooked through.

Notes

  • For a spicier twist, add 1-2 tablespoons of your favorite curry paste and replace the herbs with chopped coriander.
  • Freezing fish cakes is convenient: freeze uncooked after shaping and coating, for up to three months.
  • Ensure fish cakes are cooked through and reach a golden crust by grilling evenly on both sides.
  • Serve with tartar sauce and fresh salad or steamed green vegetables for a complete meal.
  • The recipe yields 12 fish cakes, perfect for sharing or meal prep.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: British

Keywords: fish cakes, salmon, coley, homemade fish cakes, grilled fish cakes, tartar sauce, easy seafood recipe

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Find it online: https://letscookitnow.com/classic-chunky-fish-cakes-recipe/