This recipe makes a great appetizer, or all around savoury snack if you’re a fan of fish and potatoes. You can experiment with any type of fish you’d like (or even mix them like I did), but I think cod, salmon or sole work really well. A helpful hint: if you want to reduce the cooking time, cut your potatoes into chunks (instead of boiling them whole), so that they cook quicker.
Yield: 12-14 fish cakes
4 small white potatoes or 2 large russett potatoes (cut into large chunks)
2 salmon, cod or sole fillets (about 250-300g total)
1 egg (lightly beaten)
1 tbsp milk
1/2 cup plain breadcrumbs
1/4 cup fresh dill (chopped)
3 green onions (finely chopped)
1/4 tsp garlic powder
1 tsp lemon juice
1/2 tsp pepper
1 tsp salt, or to taste
3 tbsp canola oil (for frying)
- Boil potatoes for about 15 minutes, or until tender.
- While the potatoes are boiling, sear the fish fillets in a frying pan with a bit of oil for 5-10 minutes over medium heat. When they are almost fully cooked, remove from heat and flake into bits with a fork.
- Drain potatoes and place into a large bowl. Quickly mash with a potato masher, adding milk and egg to themixture.
- Mix the flaked fish into the mashed potatoes. Add in the breadcrumbs, green onions, dill, garlic powder, salt and pepper until well combined.
- Using your hands, roll a portion of the mixture into a ball and form small patties (a little bigger than a squash ball, or larger if you like). Place fish cakes in a frying pan with oil over medium heat.
- Fry each potato fish cake for about 5 minutes on each side until golden brown. Drain on a paper towel-lined tray or plate. Serve with your favourite seafood dipping sauce, ketchup or enjoy as is.