6 ingredient fish cakes recipe


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Delightfully crispy on the outside, tender, moist and flaky on the inside, this fish cakes recipe is the perfect way to enjoy fish even for those who are picky about eating seafood!


Fish cakes in various forms are eaten throughout the world & have a long history, dating back lớn ancient đài loan trung quốc nearly 4000 years ago. Every country has its own variation but the classic Western ones consists of fish, potatoes, eggs, onions, seasoning, herbs & often breadcrumbs.

Through the years they also became a convenient way lớn use up leftovers. Mrs. Beeton’s 19th century recipe calls for “leftover fish” và “cold potatoes,” a great example of repurposing food.

Since those times fish cakes have risen to lớn new horizons, even being served in upscale restaurants with modern twists & gourmet ingredients like smoked salmon and truffles.

These patties are a great way lớn enjoy fish if you’re generally not crazy about it. The other ingredients help camouflage the flavor, especially if you’re using a mild white fish lượt thích cod or haddock, & even the pickiest of eaters may surprise you when you serve these.

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Today we’re making some good old-fashioned, classic fish cakes that will have you coming back for seconds, especially when you serve them with our BEST Homemade Tartar Sauce!


Can You Freeze Fish Cakes?

Yes, they’re perfect for freezing! Fully assemble the fish cakes, place them in a single layer on a lined baking sheet & freeze them. Once frozen you can put them in a freezer container with greaseproof paper between each layer. Lớn cook them, simply thaw & cook and instructed. You’ll have an easy dinner in a hurry! These will keep for up lớn 3 months in the freezer.

Can Fish Cakes Be Reheated?

Yes. They’re crispiest when they’re straight out of the frying pan but if you have leftover cooked fish cakes you can reheat them in the oven. They can also be microwaved but they’ll be soggier that way.

How lớn Make Fish Cakes

Let’s get started!

Place all ingredients, except for the breadcrumbs, in a large bowl và mash until thoroughly combined.


Form the mixture into patties and roll them in the panko breadcrumbs. Refrigerate the patties for at least 30 minutes or until they’ve firmed up.


Heat some oil in a non-stick pan & fry the patties on each side for 3-4 minutes until lightly browned, being careful not lớn overcrowd the pan.