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Classic Kosher Fish Cakes with Lemon Dill – Crispy & Light

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PareveFish

Fish cakes turn a pound or two of white fish, a mashed potato and a handful of pantry staples into a crisp, light main course. These are seasoned with fresh dill, parsley and lemon zest, so they taste bright rather than heavy, and they work as well for a weeknight dinner as they do as a first course.

Getting the Texture Right

The secret to fish cakes that hold together without turning dense is the binder. A mix of mashed potato and breadcrumbs keeps them tender, and two eggs are enough to bind a pound and a half of fish. Flake the cooked fish gently so it stays in small pieces, and chill the formed patties for 20 to 30 minutes before frying so they don’t fall apart in the pan. Cod, halibut and haddock all work, and leftover salmon is a good swap.

Kosher Notes

These fish cakes are pareve, with no meat or dairy, so they can go with any meal. All the fish suggested here have fins and scales and are kosher. Many people have the custom of not eating fish together with meat, so if you serve these as a first course before a meat main, use separate plates and cutlery and have a drink or a bite of bread in between. For a dairy meal, a dollop of sour cream or a yogurt-dill sauce goes well with them.

Make-Ahead and Freezing

Form the patties up to 4 hours ahead and keep them in the fridge until it’s time to cook. They freeze well too: wrap them individually and freeze for up to 3 months, then cook from frozen, adding about a minute per side. For a lighter version, bake at 425°F for 12 to 15 minutes, flipping halfway. Serve with lemon wedges and tartar sauce.

Classic Kosher Fish Cakes with Lemon Dill – Crispy & Light
These tender fish cakes combine flaky white fish with fresh dill and bright lemon for a light, flavorful meal that works for weeknights or entertaining.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Jewish, Kosher
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds firm white fish fillets cod, halibut, or haddock, cooked and flaked
  • 1 medium russet potato cooked and mashed
  • 1/2 cup plain breadcrumbs
  • 2 large eggs lightly beaten
  • 3 tablespoons fresh dill finely chopped
  • 2 tablespoons fresh parsley finely chopped
  • 1 medium shallot finely minced
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 cup all-purpose flour for dusting
  • 3 tablespoons vegetable oil for frying
  • 1 lemon cut into wedges for serving

What I use for this recipe

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Method
 

  1. If using raw fish, poach the fillets in salted water for 8-10 minutes until they flake easily. Let cool completely, then flake into bite-sized pieces, removing any bones.
  2. Cook the potato until tender, then mash until smooth and let cool completely. This prevents the fish cakes from falling apart.
  3. In a large bowl, gently combine the flaked fish, mashed potato, breadcrumbs, eggs, dill, parsley, shallot, lemon zest, lemon juice, salt, and pepper. Mix just until combined - overmixing makes them tough.
  4. Cover the mixture and refrigerate for 30 minutes. This helps the patties hold together during cooking.
  5. Shape the mixture into 8 patties, about 3 inches across. Lightly dust each patty with flour on both sides.
  6. Heat the oil in a large skillet over medium heat. When the oil shimmers, carefully add the fish cakes, leaving space between each one.
  7. Cook for 3-4 minutes on the first side until golden brown and crispy. Flip carefully and cook another 3-4 minutes until golden on the second side.
  8. Transfer to a paper towel-lined plate to drain briefly. Serve immediately with lemon wedges.

Notes

Fish cakes can be formed up to 4 hours ahead and refrigerated until ready to cook. They also freeze well - wrap individually and freeze for up to 3 months. Cook frozen patties straight from the freezer, adding an extra minute per side. For a lighter version, you can bake them at 425°F for 12-15 minutes, flipping once halfway through.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 420mg 18%
Dietary Fiber 2g 7%
Total Sugars 2g
Protein 24g 48%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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