Fish patties — It’s often the simplest things that delight us the most. After enjoying pan-fried cod with pesto and white beans last night, I will use the leftovers to make these fish cakes tonight. Incredibly easy and quick to make, these patties will please your kids. This basic recipe is versatile enough to accommodate your favorite flavor combinations.
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Ingredients list for the fish patties recipe
Makes about 8 patties
- 2/3 lb (300g) white fish fillets (hake, cod, tilapia, halibut)
- 3 medium potatoes
- 1 onion
- 1 egg
- 1 tbsp flour
- Parsley, chives (fresh or frozen)
- Salt and freshly ground black pepper
- Fish stock
Directions
1. Cook diced potatoes in water for 15 to 20 minutes. Drain, mash with a fork, and let cool. Patties are better off held during cooking when the potatoes are very cold, so you can cook them the day before.
2. Meanwhile, cook the fish in court bouillon for ten minutes. Drain and let cool. You can also steam your fish fillets; it’s up to you. I you
3. Finely chop the onion. Crumble fish and mix with onion.
4. Add mashed potatoes, egg, parsley, chives, flour, salt, and pepper. Mix well using a wooden spoon.
5. Heat oil in a skillet. Reduce heat to a minimum.
6. Make fairly thick patties by pressing thoroughly with your hands.
7. Gently place the patties in the pan, and cook until nicely browned, about 3-4 minutes on each side. Set aside on paper towels.
8. Serve with a salad and tomato sauce.
Tip:
- You can use your favourite fish or combine flavours for added depth and character, such as salmon and haddock. Try also with crab meat!
- These patties are also ideal when made bite-sized for kids’ parties and picnics.
- You can also serve with tartar sauce on slider buns for a tuna burger.
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Fish Patties Recipe
Ingredients
- 2/3 lb (300g) white fish fillets (hake, cod, tilapia, halibut)
- 3 medium potatoes
- 1 onion
- 1 egg
- 1 tbsp flour
- Parsley, chives (fresh or frozen)
- Salt and freshly ground black pepper
- Fish stock
Instructions
- Cook diced potatoes in water for 15 to 20 minutes. Drain, mash with a fork, and let cool. Patties are better off held during cooking when the potatoes are very cold, so you can cook them the day before.
- Meanwhile, cook the fish in court bouillon for ten minutes. Drain and let cool. You can also steam your fish fillets; it's up to you. I you
- Finely chop the onion. Crumble fish and mix with onion.
- Add mashed potatoes, egg, parsley, chives, flour, salt, and pepper. Mix well using a wooden spoon.
- Heat oil in a skillet. Reduce heat to a minimum.
- Make fairly thick patties by pressing thoroughly with your hands.
- Gently place the patties in the pan, and cook until nicely browned, about 3-4 minutes on each side. Set aside on paper towels.
- Serve with a salad and tomato sauce.
Recipe Notes
- You can use your favourite fish or combine flavours for added depth and character, like salmon and haddock, for example. Try also with crab meat!
- These patties are also ideal when made bite-sized for kids' parties and picnics.
- You can also serve with tartar sauce on slider buns for a tuna burger.
Nutrition
Nutrition information for this recipe.
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