Delicious fish cakes

Name: Delicious fish cakes
Total time: 1 h
Yield: 6
Ingredients: 500 g cod or pollock fillet; 400 g fillet of pink salmon, salmon or other salmon fish; large breadcrumbs; 2 medium potatoes; 1 large onion; 1 medium bunch dill; ghee; 0.5 tsp curry powder; 0.5 tsp ground paprika; salt; freshly ground black pepper

Cookinero 5 Nov 2022

16640

If you buy frozen fish for this dish, buy blast-frozen fish so that half the weight does not go away when defrosted. For these fish cakes, you can use not only cod, but also its relative - pollock.

How to cook Delicious fish cakes

Step 1

Preheat oven to 200°C. Wash potatoes with a brush, wrap individually in foil and bake until tender, about 40 minutes. Plunge the finished potatoes with cold water, cool slightly, peel and grate. Do not turn off the oven. Peel and very finely chop the onion. Melt a couple of tablespoons of butter in a frying pan, put the onion, salt and fry over low heat for about 15 minutes. The onion should turn golden, but not brown.

Step 2

Pour paprika and curry into the onion, cook, stirring, 20 seconds. Remove from fire and cool. Chop both types of fish with a heavy knife or pass through a meat grinder with a fine grate. Salt and pepper, mix with potatoes.

Step 3

Remove the tough stems from the dill, finely chop the leaves and add to the minced meat. Add fried onion and mix thoroughly.

Step 4

Lubricating your hands with oil, make small round plump cutlets from minced meat, roll in breadcrumbs. Fry over high heat until golden brown on both sides, then finish in the oven, about 10 minutes.

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Cooking time: 1 h

Servings: 6

Calories: 299.7 kcal

Fats: 14.6

Proteins: 28.6

Carbohydrates: 14.3

Ingredients

500 g cod or pollock fillet

400 g fillet of pink salmon, salmon or other salmon fish

large breadcrumbs

2 medium potatoes

1 large onion

1 medium bunch dill

ghee

0.5 tsp curry powder

0.5 tsp ground paprika

salt

freshly ground black pepper

Where to Buy Ingredients

Delicious fish cakes - FAQ About Ingredients, Baking Time and Storage

Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes can be used for a healthier twist, but expect a slightly sweeter and denser texture. Adjust baking time as sweet potatoes may cook faster.

What are good fish substitutes for this recipe?

Cod, salmon, or haddock work well. For a vegetarian version, try mashed chickpeas or lentils mixed with breadcrumbs for binding.

How long can I store leftover fish cakes?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C for 10 minutes to retain crispiness.

Can I make these fish cakes gluten-free?

Yes, substitute breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers for the coating.

What’s the best way to freeze fish cakes?

Place uncooked fish cakes on a tray to freeze individually, then transfer to a bag. Freeze for up to 3 months. Thaw in the fridge before cooking.

Can I air-fry these fish cakes instead of pan-frying?

Absolutely! Air-fry at 200°C for 10–12 minutes, flipping halfway, until golden and crispy. No need to finish in the oven.

What sides pair well with fish cakes?

Try a fresh green salad, tartar sauce, lemon wedges, or roasted vegetables for a balanced meal.

How can I make the fish cakes crispier?

For extra crunch, double-coat them in breadcrumbs or refrigerate the shaped patties for 30 minutes before frying.

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