This easy Fish Cakes recipe is a great way to use up any leftover fish and potatoes. These Fish Cakes are simple to make, freezer friendly and both regular and Thermomix instructions are included too.
Ingredients:
- 500 grams cooked fish
- 350 grams cooked potatoes
- 2 tablespoon milk
- ¼ cup parmesan cheese finely grated
- 2 cloves garlic crushed
- 1 lemon rind
- 1 tablespoon onion flakes
- 1 tablespoon dijon mustard
- 1 tablespoon chives finely chopped
- 2 eggs
- salt and pepper
- 2 cups panko breadcrumbs
- Olive oil for cooking
Instructions:
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Place the panko breadcrumbs into a bowl and set aside until needed.
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Place the fish and potatoes into a large bowl and mash. Alternatively, if you would prefer your fish cakes to have a ‘smooth’ consistency, you can process these ingredients in a food processor.
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Add the milk, parmesan cheese, garlic, lemon rind, onion flakes, mustard, egg and salt and pepper and stir well to combine.
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Use a large dessert spoon to scoop up the mixture and shape with your hands to form a ball.
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Place the ball into the panko breadcrumbs and gently roll to coat.
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Place the coated fish cakes onto a plate and repeat steps 4 and 5 until all of the mixture has been used.
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Transfer the fish cakes to the fridge for 30 minutes to chill, this will help them to hold their shape.
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Heat 1 tablespoon of olive oil in a large frying pan over a medium heat and add 4 - 5 fish cakes. The amount of fish cakes you can cook at a time will depend on the size of your frying pan. Cook for 3 minutes before carefully flipping and cooking for a further 2 minutes on the other side or until nice and brown.
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Repeat until all of your fish cakes have been cooked.