As a mum, I’m always on the lookout for meals that tick all the boxes: easy, affordable, tasty, and something the whole family will actually eat. These Easy Fish Cakes are one of those recipes that does all that and more.
They’ve quickly become a staple in our weekly rotation—not just because they’re absolutely delicious (which they are!), but because they’re quick to throw together, use up leftovers, and never fail to bring empty plates back to the kitchen. Win-win.
Why We Love These Easy Fish Cakes
Made with leftover mashed potato, smoked salmon, and seafood sticks, these fish cakes are the perfect mix of soft and creamy on the inside with a golden, crispy crumb on the outside. They’re gently flavoured with dill and spring onion, and there’s a subtle smokiness from the salmon that makes them feel a bit special—without any extra effort.
Best of all, the kids love getting involved. I set up the crumbing station and let them dip and coat each fish cake—it gets a little messy, sure, but they feel proud of helping and are always keener to eat something they’ve made themselves.
How We Eat Them
One of the best things about these easy fish cakes is just how flexible they are. Whether it’s a quick lunch, a lazy weekend meal, or something to dress up with a side salad-
Here are a few of our favourite ways to enjoy them:
As a Light Lunch
We often serve them with a simple baby leaf salad, a spoonful of the dill crème fraîche sauce, and a slice of sourdough or my Miracle bread loaf – No knead – Overnight prove. It’s light, fresh, and satisfying—perfect when you don’t want anything too heavy.
With Chips and Peas
The ultimate comfort dinner! This is our go-to when we want something cosy and familiar. The fish cakes go beautifully with chunky oven chips (or homemade wedges if we’re feeling fancy) and a side of peas or steamed veg.
In a Bun (Yes, Really!)
Sometimes we turn them into fish cake burgers. Pop a warm fish cake into my Super Soft Milk Buns (Bread Rolls) – Perfect for the Lunchbox with lettuce, sliced cucumber, and a dollop of the crème fraîche sauce. It’s a fun twist and always goes down well with the kids.
Starter for Guests
If we’re having people over, I make mini versions (bite-sized!) and serve them with toothpicks and a little bowl of the dill sauce. It’s an easy, impressive starter or canapé that feels a bit special without the stress.
Ingredient Breakdown: What Each One Does
Mashed Potato
This is the base of your fish cakes. Mashed potato gives the cakes their soft, fluffy texture and helps bind all the ingredients together. Using cold leftover mash works best—it’s firmer and easier to shape.
Smoked Salmon
Smoked salmon adds rich, savoury flavour and a lovely smoky depth. It makes the fish cakes feel just a little bit special without needing a large amount.
Viči Seafood Sticks
These add sweetness and a soft bite, balancing the stronger flavour of the smoked salmon. They’re also great value and kid-friendly—most children find the taste milder and more appealing than stronger fish.
Spring Onions
Spring onions add a fresh, mild onion flavour and a bit of colour. They brighten up the mix without being overpowering, making them perfect for family meals.
Fresh Dill
Dill pairs beautifully with seafood and adds a fresh, herby taste that lifts the whole dish. If you’re not a dill fan, parsley or chives would work too.
Crème Fraîche
This adds creaminess to the mixture and helps everything hold together without being too heavy. It also gives a subtle tang that balances the richness of the fish.
Plain Flour
The first layer in the crumbing process—flour helps the egg wash stick and creates a light barrier, keeping the inside soft and moist.
Egg & Milk
This is the “glue” that helps the panko breadcrumbs stick to each fish cake. The milk softens the egg slightly for a smoother coating.
Panko Breadcrumbs
These Japanese-style breadcrumbs are extra crispy and give the fish cakes a lovely golden crunch on the outside. You can find them in the Asian food section of most supermarkets.
Easy Fish Cakes
Ingredients
- 4 big tablespoons cold mash potato (360g)
- 100 g smoked salmon roughly chopped
- 75g Viči Seafood Sticks, diced or any cooked white fish, cod, hake, pollock
- 3 spring onion finely chopped
- 2 tablespoons fresh dill chopped
- 1.5 tablespoons crème fraîche
- Salt and pepper
- For the crumb:
- 100 g plain flour
- 1 egg 1 tablespoon milk – whisked for egg wash
- 80 g panko breadcrumbs – find them on the asian food isle
- For the sauce:
- 150 g créme fraîche
- Zest 1/2 lemon
- 1 tablespoons dill chopped
- Pinch salt
Instructions
- For the sauce, mix all the ingredients together and set to one side.
- For the crumb: Set up the 3 bowls; first plain flour, second egg wash, third panko breadcrumbs.
- To make the fish cakes add all the ingredients to a mixing bowl, gently stir to combine, taste the mix, add more salt and pepper if needed. Then divide the mix into 4 equal amounts.
- For the crumb: Mould and coat the first cake in flour, place on a clean plate and repeat. Once all 4 are covered in flour, dip in egg wash making sure to cover completely, then finish by coating in panko breadcrumbs.
- Fry or air fry until golden brown. To fry, heat a half inch of oil in a deep pot or pan. The oil should be hot, test with a small piece of bread when it sizzles it’s ready. Fry the fish cakes 2 at a time until golden brown turn half way through. Adjust the temperature of the pan if it’s frying too fast or slow.
- Serve with a baby leaf salad and the créme fraîche sauce.
