Fish Cakes

A delicious English specialty, fish cakes must be well seasoned and have a high proportion of fish to potato. Use white fish or salmon.

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Photo credit: Edmonds Food for Flatters
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Prep Time: 1 hour Servings: 4
  • 500g potatoes, peeled 30g butter

    500g white fish fillets

    1 small onion, finely chopped

    2 Tbsp chopped tarragon or parsley

    salt and pepper

    ½ cup Edmonds standard flour

    1 egg

    1 Tbsp water

    1–1½ cups dried breadcrumbs

    oil for shallow frying

    lemon wedges

  • 1. Boil the potatoes in salted water until tender. Drain and mash with the butter.

  • 2. Poach the fish in lightly salted water or steam it. Cool slightly.

  • 3. Flake the fish and mix it gently into the potato with the onion, herbs and salt and pepper. Taste and adjust the seasoning then form the mixture into 8 flat cakes. Combine flour with salt and pepper. Lightly coat the fishcakes with the seasoned flour.

  • 4. Beat the egg with the water and dip the fish cakes first in the egg mixture, then in the breadcrumbs.

  • 5. Heat a little oil in a heavy-based frying pan and fry the fish cakes over a moderate heat for 2–3 minutes on each side or until golden.

  • 6. Drain on paper towels and serve with lemon wedges.

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