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.
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.
Tried this recipe?Let us know how it was!