There’s something incredibly satisfying about making fish cakes from scratch — no hidden fillers, no artificial flavours, just fresh fish, fluffy mashed potato, and fragrant herbs straight from the garden.
They’re budget-friendly, freezer-friendly, and perfect for both lunch and dinner. Serve them with a crisp garden salad and you’ve got a balanced, family-approved meal.
Why Make Your Own?
Store-bought fish cakes often contain unnecessary additives, extra salt, and sometimes more breadcrumbs than fish. By making your own, you control every ingredient, ensuring more protein, more flavour, and more nutrition.
Ingredients (Makes 8–10 fish cakes)
- 500g white fish (such as basa, hoki, or barramundi) or cooked salmon
- 2 medium potatoes, peeled and chopped
- 1 tbsp butter
- 1 egg, lightly beaten
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 cup breadcrumbs (panko or homemade)
- 2 tbsp olive oil (for frying)
- Salt & pepper, to taste
Method
- Cook the Potatoes – Boil until soft, drain, and mash with butter.
- Cook the Fish – Steam or poach until just cooked through, then flake with a fork.
- Mix the Base – In a large bowl, combine mashed potato, fish, egg, parsley, chives, salt, and pepper.
- Shape the Cakes – Form into patties and coat lightly in breadcrumbs.
- Cook – Heat olive oil in a frying pan over medium heat. Fry fish cakes for 3–4 minutes on each side until golden.
- Serve – Plate with a crisp salad, a squeeze of lemon, and perhaps a dollop of homemade tartare sauce.
Serving Tips
- For kids: Make smaller patties and serve with oven-baked wedges.
- For freezer meals: Freeze uncooked fish cakes on a tray, then store in an airtight bag for up to 3 months.
- For variety: Swap parsley and chives for dill, coriander, or basil depending on what’s in your garden.