Classic Fish Cakes

A simple fish cake recipe on how to make fish cakes from scratch. You can use any fresh white fish as well as salmon. Smoked fish would work very well too. Serve with easy homemade tartar sauce and a simple green salad for a light dinner.

Serves: Makes 8 fish cakes


500g Sanford & Sons White fish fillets ( we used two Tarahiki fillets)
500g Potatoes, peeled
2 tbsp Butter
2 tbsp Milk
1 small Red onion, finely chopped
A handful Superb Herb Parsley, divided stalks and 2 tbsp chopped leaves
1 Lemon divided 2 slices, zest  
Black Pepper

½ cup Flour for panning
2 Eggs, beaten
1 cup Diamond Coat ‘n Cook Original

2 tbsp Olivado Extra Virgin Avocado Oil
1 tbsp butter 

Serve with homemade Tartar sauce recipe here
Lemon wedges 


1.    Boil the potatoes in salted water until soft. Drain and mash with the butter.

2.    Poach the fish in slightly salted water with parsley stalks and a slice of lemon until just cooked. Discard the parsley. Pat-dry the fish with a paper towel and flake roughly with a fork.

3.    Combine the mashed potato, milk, fish, onion, zest of ½ lemon and 2 tbsp chopped parsley in a large bowl. Season to taste with salt & pepper. Form the mixture into 8 flat cakes. Lightly flour the fishcakes.

4.    Beat the egg and dip each fish cake in, then coat in the breadcrumbs.

5.    Heat the oil in a large fry-pan, add butter and fry the fish cakes over medium high heat for 2-3 minutes each side or until golden. Drain on paper towel.

6.    Serve with tartar sauce and lemon wedges.