Easy Potato Fish Cakes (Healthy)

Close-up view of potato fish cakes with lemon wedges on white plate.

These easy potato fish cakes with chives are made using a handful of ingredients. They make a delicious and nutritious weeknight meal idea the whole family will love!

Course Dinner, Lunch

Cuisine Low fat

Prep Time 25

Cook Time 8

Total Time 33

Servings fish cakes

Calories 63kcal

Author Monika Dabrowski

Ingredients

1 pound potatoes approx. 3 med. potatoes
14 ounces cod/haddock frozen or fresh, see *Notes below
2 tablespoons cream cheese
4 tablespoons chives finely chopped
½ teaspoon white pepper or to taste
⅓ teaspoon fine sea salt or to taste
¼ teaspoon onion granules
3 tablespoons breadcrumbs plus 2-3 more for coating
3 tablespoons oil vegetable or olive

US Customary - Metric

Instructions

Peel, cube and boil the potatoes until tender. Remove from the heat, drain well, add the cream cheese and mash until smooth while still hot, using a potato masher. Set aside to cool.
Meanwhile in another pot gently cook the fish with a little water until fully cooked (try not to overcook it). Stir occasionally to prevent the fish sticking to the pot. Remove from the heat, drain well, then mash with a fork and set aside to cool. *see Notes below for alternative ways of preparing the fish.
Combine the potatoes, fish, chives, 3 tablespoons of breadcrumbs and seasoning and mix together using a potato masher or spoon.
Form small round cakes and coat in breadcrumbs (you can brush the tops and bottoms of the fishcakes with a little milk to ensure the breadcrumbs stick to them).
In a large non-stick pan heat up approx. 1 tablespoon of oil and fry the fish cakes over a medium heat for about 2 minutes on each side until golden. Do not overcrowd the pan so you can turn them over easily. Remove from the pan and serve immediately.

Notes

Potatoes: all-rounders such as Russets, Maris Piper or King Edwards are good choices.
Fish: use any white fish as well as salmon.
*Preparing the fish: If using frozen fish the quickest way of preparing it is to cook it from frozen. If using fresh fish reduce cooking time (remember to drain it well before mashing, as with frozen) or steam it.
Fresh fish fillets can also be baked with seasoning and a mist of cooking spray in a preheated oven at 375 F/ 190 C/ gas mark 5 for about 8 minutes or until fully cooked (discard the skin if present).
Mash the potatoes while hot - this will make the mixture smoother.
Mash the fish also while still hot (this can be done using a fork) and combine with the mashed potato using a potato masher.
You can cook the potatoes as well as the fish in advance. Simply mash them up, season and once cooled, refrigerate (overnight is fine). When you are ready to make the fish cakes combine both mixtures, add the chives and mash thoroughly using a potato masher. Form the fish cakes as per Instructions.
Taste the mixture before forming the fish cakes and adjust the seasoning if necessary.
Best served immediately.
Serve with a drizzle of lemon, tartar sauce, coleslaw, crispy salad, steamed vegetables, such as broccoli or green beans etc.
Keep refrigerated, covered, for up to 2 days.
Freezing: Place uncooked fish cakes (without the breadcrumbs) in an airtight container with parchment paper separating each and freeze for up to 3 months. To defrost place the fish cakes on top of a plate lined with a paper towel. Coat in the breadcrumbs and fry as per Instructions.

Nutrition