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Recipe: Fishcakes

13 November 2015 at 10:43

fishcakes_250w.jpgThis is a real comfort food recipe and can be made with any fish you like so is ideal for left over pieces or “fish pie mix” from your fishmonger. I like to have a little white fish such as haddock, cod, hake or whiting and some salmon for colour.

The recipe quantities are really for a guide only, as you can also make this recipe with left over mashed potato. The secret is to have really dry cooked potatoes and a mix of fish. I usually go for having more mash than fish which makes it economic!


400g potatoes
200g mixed fish no bones or skin
4 tsp of chopped capers
2 tblsp chopped parsley
Salt and freshly ground black pepper
Plain flour
Egg wash made with one egg beaten with a little milk
Home made dry bread crumbs



  1. Peel and cut the potatoes into even size pieces but not too small such as Maris piper, Arran Victory or King Edwards
  2. Put them in a pan and cover, bring to the boil add a tsp salt and simmer gently until just cooked. Drain and return to the heat turning it down very low to allow the moisture to evaporate, shaking every so often so the potatoes don’t stick.
  3. Poach the fish until lightly cooked and drain.
  4. Roughly mash the potato, (a few small lumps add texture!) and mix with the fish add the capers and chopped parsley and season lightly.
  5. When cool form into thick burger like shaped patties.
  6. Place the flour in an open bowl or plate, then the egg wash in a bowl and lastly the breadcrumbs.
  7. Lightly dust the fish cakes all over in a little flour, then dredge through the egg wash making sure each one is well coated, and lastly coat in the bread crumbs.
  8. Fry in a little oil and butter until hot through and brown and crispy on both sides.

Very good with tartar sauce and peas!

Tip: home made breadcrumbs are very easy to make
Roughly break up any crusts or left over ends of loaves, I do this in a food processor, pour onto an oven tray and leave in a cooling oven (or the top of an Aga) overnight. Once dried out, return to the food processor and “blitz” until smooth. The bread crumbs will keep in an air tight container for ages!

Recipe by Christopher Trotter
Photography by Caroline Trotter