Looking for a healthy, protein-packed dinner that’s light and family-friendly? These Fish Cakes are a winner. Packed with flaky white fish, mashed potato, fresh herbs, and a hint of spice, these cakes are pan-fried until golden and served with a creamy lemon yogurt sauce for a refreshing finish. Serve them with a fresh salad, in a wrap, or alongside couscous for a satisfying, balanced meal.
Why You’ll Love these Fish Cakes
Quick and easy: The food processor does most of the work for you.
Freezer-friendly: Make a double batch and freeze for a quick weeknight meal.
Versatile: Serve them with couscous, in wraps, or with a side salad.
Family-approved: Mild in flavour and easy to eat, great for kids, too.
Nutritious: White fish like flathead or snapper is lean and rich in important nutrients like omega-3s, B vitamins, and selenium. The potatoes add energy-sustaining carbohydrates, while the garlic, shallot, lemon, and parsley give your immune system a gentle boost.
How to Make the Perfect Fish Cakes – Tips & Tricks
Don’t over-blend. You want a textured mix, not a purée. Pulse just until combined.
Chill before cooking. This helps the cakes hold their shape in the pan.
Breadcrumbs are your friend. If the mixture feels too soft, add a little more. And coat the outside for a crunchy finish.
Use a non-stick pan. It’ll make frying easier and prevent the cakes from falling apart.
Variations & Substitutions
One of the best things about this recipe is how adaptable it is. Once you’ve nailed the basic method, you can easily switch things up based on what you’ve got on hand or what flavours you’re craving.
Try a different fish: Swap out white fish for fresh or canned salmon for a richer, slightly oilier cake. It brings a beautiful pink colour and pairs well with dill, lemon, or even a hint of horseradish in the sauce.
Mix up the herbs: Basil or chives add a softer, sweeter finish or try a Mediterranean take with oregano and sun-dried tomato pieces
Add extra veg: Fold in some grated zucchini or carrot (just squeeze out the moisture first).
Play with the spice: Add a pinch of chilli flakes or finely chopped fresh chilli for heat. Mix in ground turmeric or garam masala for a warm, earthy flavour.
Serve with a lemon yoghurt sauce: It’s cool, creamy, and just tangy enough to cut through the richness of the cakes. It’s made with Greek yogurt, lemon juice, olive oil, salt, and a sprinkle of fresh herbs like dill or mint. Whisk it together in under a minute and place it in the fridge while your cakes cook.
Macro Breakdown for 1 Serving
Calories: 339 kcal
Protein: 35.4g
Carbohydrates: 37.8g
Fat: 4.7g
Nutritional information is an estimate and may vary based on portion size and ingredients used. For personalised advice, please consult a qualified nutritionist or healthcare professional.
White Fish & Potato Cakes
5
servings15
minutes15
minutesPacked with flaky white fish, mashed potato, fresh herbs, and a hint of spice, these White Fish & Potato Cakes are pan-fried until golden and served with a creamy lemon yogurt sauce for a refreshing finish.
Ingredients
- For the Fish Cakes:
800g raw white fish fillets (e.g., flathead, snapper, cod), skin and bones removed, cut into chunks
4 medium potatoes, peeled and boiled until soft, cut into chunks
1 garlic clove
1 shallot, chopped
Zest of 1 lemon
2 tbsp parsley, roughly chopped
Squeeze of lemon juice
1 tsp dijon mustard
1 tsp ground cumin
1 tsp sweet paprika
Salt and pepper, to taste
1 egg
1 cup panko breadcrumbs, plus more for coating
Olive oil, for frying
- For the Lemon Yogurt Sauce:
½ cup Greek yogurt
1 tablespoon lemon juice
1 teaspoon olive oil
Pinch of salt
1 tablespoon chopped dill or mint (or a mix of both)
Directions
- For the Fish Cakes:
- Boil the potatoes in salted water until fork-tender. Drain and let cool slightly.
- In a food processor, combine the raw fish, cooked potato, garlic, shallot, lemon zest, herbs, mustard, spices, egg and panko breadcrumbs. Season with salt and pepper.
- Pulse until you get a sticky, textured mix, don’t over blend. If it’s too wet, add a little more breadcrumbs.
- Chill for 15–20 minutes in the fridge to help the fish cakes firm up.
- Lightly wet your hands before shaping the mixture into patties, this helps prevent it from sticking to your fingers and makes it easier to form smooth, even fish cakes about 2cm thick.
- Coat lightly in breadcrumbs for extra crunch.
- Pan-fry over medium heat with olive oil for 3–4 minutes each side, until golden and the fish is cooked through.
- Serve with pearl cous cous, a squeeze of fresh lemon, a lemon yogurt sauce or aioli and a fresh side salad.
- For the Lemon Yoghurt Sauce:
- In a small bowl, combine the Greek yogurt, lemon juice, and olive oil.
- Stir in the salt and chopped herbs.
- Mix until smooth and well combined.
- Taste and adjust seasoning if needed.
- Store in the fridge until ready to use. Drizzle over the fish cakes.
