Fish cakes

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Serves: 6

By Tech

(2 Votes) 5


  • 1 eggs

  • 4 large potatoes peeled, chopped and boiled (for mashing)

  • Some breadcrumbs

  • 1 carrot grated

  • 1 tin salmon, tuna or trout (or fresh)

  • 6 spring onions chopped

  • 2 tbsp lemon juice


  1. If you are using fresh fish, poach it in milk for about 10 minutes.
  2. Saute the spring onions slowly in a little butter until soft but not brown.
  3. Mash the potatoes with a little milk and butter and add the lemon juice.
  4. Using a spoon stir in the fish, spring onions and grated carrot.
  5. Shape the mixture into patties (fish cakes) or balls.
  6. Beat the egg and dip the cakes in it, then roll in the breadcrumbs.
  7. They are now ready to shallow fry or oven bake. Serve with a green veg.

Handy Hint

When and how to freeze: Wrap them up in clingfilm before cooking
How long will it last?: Up to two months
How do I cook it?: Cook straight from frozen. Pop them in the oven for 30 mins, turning half way.

Additional Information

  • Make Ahead

  • Can Freeze

  • Fish

  • Starter

  • Main Course

  • Nut Free

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Your comments

  • nica005 15/01/18 11:39

    Hi @Mammylamb My kids have Coeliac disease & an egg allergy. We use a recipe similar to this, but just don't use any egg. I wouldn't put any milk in the mix so the mash stays together. We also use a polenta & cumin mix instead of breadcrumbs & they just stick on. The kids love them. x

  • Mammylamb 12/09/17 19:27

    Anyone got any suggestions of what we could use instead of egg to bind the breadcrumbs? We are all allergic to egg!

  • Twinmom2011 30/05/16 08:49

    [No comment]

  • Twinmom2011 30/05/16 08:48

    Kids loved it. Easy to make, freezes well and most importantly tastes great

  • flabbyapronbelly 13/08/11 23:38

    Really tasty and a great hit with the kids - turned into more of a fish hash though as couldn't get them to hold together properly when turned them in oven. DD said though "it doens't matter what they look like mummy, it's what they taste like that matters!"