Amazing Fish Cakes

For real speed, use instant mashed potato. Freeze the cakes before frying — put them on a baking tray covered with cling film and open freeze. Pack in freezer bags when had. The mashed potato could be used alternately to make Fisherman’s Pie.


  • 225 g coley, cubed
  • knob of butter
  • salt and pepper
  • 225 g mashed potatoes
  • 100 g Cheddar cheese, grated
  • 25 g plain flour
  • 1 egg plain flour
  • 1 egg , lightly beaten
  • 100 g fresh white breadcrumbs
  • oil for frying


  • lemon slices
  • lime slices
  • parsley sprigs

Cooking Process

  1. Place the fish on a buttered flameproof plate, season and cover with foil.
  2. Steam over a pan of boiling water for 10-15 minutes or until the fish flakes easily.
  3. Flake the fish and mix with the potato and cheese.
  4. Season, divide the mixture into 8 portions and pat each into a round cake.
  5. Coat the fish cakes in the flour dip into the egg and then into the breadcrumbs.
  6. Heat the oil in a frying pan and fry the fish cakes util golden brown on the underside, then turn and cook until golden on the other side.
  7. Drain on absorbent kitchen paper.
  8. Garnish the fish cakes with lemon and lime slices and parsley sprigs.

Amazing Fish Cakes

Bon Apetite!

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Amazing Fish Cakes