Ingredients
Method
- 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.
- Cook the potato until tender, then mash until smooth and let cool completely. This prevents the fish cakes from falling apart.
- 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.
- Cover the mixture and refrigerate for 30 minutes. This helps the patties hold together during cooking.
- Shape the mixture into 8 patties, about 3 inches across. Lightly dust each patty with flour on both sides.
- Heat the oil in a large skillet over medium heat. When the oil shimmers, carefully add the fish cakes, leaving space between each one.
- 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.
- 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.