I’ve realised less prep works best for the van – particularly if you’ve had a full day of exploring and being in the sun.
Why this recipe belongs in the Mrs E 2026 vault
This isn’t a “stand at the bench with 47 ingredients” situation.
This is a “pull something decent out of the freezer while everyone’s dusty, hungry and slightly sunburnt” situation.
These fish cakes:
- Work with any fish (fresh, leftover, frozen, tinned)
- Can be made in advance
- Freeze beautifully
- Reheat in a pan, BBQ plate or even the caravan oven (on a good day… we all know they have moods)
The Any-Fish-Works Fish Cakes
You’ll need (flexible on purpose):
- ~500g cooked fish
(white fish, salmon, leftover fish from the night before, even a mix – this is not a judgement zone) - 2 medium potatoes, boiled & mashed
(or sweet potato if that’s what you’ve got) - 1 egg
- 1 small onion or 2 spring onions, finely chopped
- A handful of herbs (parsley, dill, chives – optional but lovely)
- Zest of ½ lemon (optional, but lifts everything)
- Salt & pepper
- Breadcrumbs or oat crumbs (enough to bring it together)
Optional add-ins depending on mood & pantry:
- Corn kernels
- Capers
- A spoon of wholegrain mustard
- Leftover veg finely chopped
Method (no overthinking required):
- Flake the fish into a big bowl (check for bones while you’re there).
- Add mashed potato, egg, onion, herbs and seasoning.
- Mix gently – you want it combined, not pulverised.
- Add crumbs until the mixture holds together.
- Shape into patties (size depends on how hungry everyone gets after swimming).
To Freeze (the bit Future-You will thank you for)
- Lay fish cakes on a tray lined with baking paper.
- Freeze flat until solid.
- Transfer to a container or freezer bag with baking paper between layers.
- Label them.
(Everything looks like “mystery beige” after two weeks in a freezer.)
To Cook (Home or Van)
- Pan / BBQ plate: Medium heat, little oil, cook until golden on both sides.
- Oven: 180°C for 20–25 minutes (flip halfway if you remember).
- From frozen: Cook straight from frozen, just lower the heat and give them time.
How We Eat Them On the Road
- Fish cakes + bagged salad + lemon wedge
- Fish cakes in wraps with yoghurt or aioli
- Fish cakes next to chips when the caravan oven refuses to cooperate
- Fish cakes cold the next day (yes, really) with a crunchy slaw
Mrs E Van Rule (Unofficial but Firm)
If it can’t be:
- Pre-made
- Frozen
- Or reheated with minimal brain power
…it does not belong on the caravan menu.