Fish Cakes with Lemon Herb Mayo will turn any fish hater into a fish lover. They’re super crispy, fluffy (thanks to the addition of mashed potatoes) and very tasty and…they don’t really taste very fishy at all, especially when dipped into this great flavorful Lemon Caper mayo. It’s my daugther Chloé’s favorite dish these days, she gobbles them up in two minutes flat which is completely fascinating because she usually is the slowest eater at the table. So just for the fact that I don’t have to say “EAT” every two seconds at diner makes this recipe a total KEEPER! I add green onions and fresh parsley to the mixture for extra flavor (you could also use chives and dill) but if your kids are terrified of green, just make their patties first then add it to your mix afterwards (adjust the quantities accordingly).
This is also the perfect recipe when you have mashed potato leftovers because that means that half the job is already done! Serve with a green salad, some vegetables and let’s not forget this great Lemon Caper Mayo which is a variation on classic tartar sauce but you could really use any of your favorite flavored mayo. These are also great to have on hand in the freezer (you have to cook them before freezing). Defrost them overnight in the refrigerator, and they’ll be ready to pop in the oven the next day.
Happy eating!
Fish Cakes with Lemon Caper Mayo
Prep time
Cook time
Total time
If you use mashed potatoes leftovers, depending on their texture, maybe you will have to add some panko to your fish/potato mixture since your potatoes will be a bit creamier due to the fact that you will have added some butter and milk to them. Start slowly, 1 tbsp of panko at a time until mixture is less sticky and easier to work with.
Author: Valerie's Keepers
Serves: 4 portions
Ingredients
- Fish Cakes
- 3 medium potatoes (or you could use 2 cups of leftovers mashed potatoes)
- 300g haddock (or cod)
- 1 tbsp. butter
- 1 egg, lightly beaten
- 1 tbsp. Dijon mustard
- 1 tbsp. green onions, finely chopped
- 1 tbsp. fresh parsley, finely chopped
- 1 cup panko
- ¼ cup vegetable oil
- Salt and pepper
- Lemon Caper Mayo
- ½ cup mayonnaise
- 3 gherkins pickles, finely chopped
- Zest ½ lemon
- ½ tbsp. lemon juice
- 1½ tbsp. capers
- 1 tbsp. parsley, finely chopped
Instructions
- Fish Cakes
- If not using mashed potatoes leftovers, bring a large pot of salted water to the boil. Add potatoes and turn down to a simmer and cook for 10-12 minutes until tender. Drain well then mash and set aside in a medium bowl to cool a little (you should have 2 cups).
- Meanwhile, cook the fish. Melt butter in a large skillet over medium heat, when hot enough, add fish and cook 2-3 minutes each side. Season to taste witth salt and pepper.
- Remove from the skillet, drain and flake fish with a fork. Add fish to the potatoes.
- Mix into the potato mixture the egg, mustard, green onions and fesh parsley. Season to taste with salt and pepper.
- Shape the mixture into patties (you should have about 8 to 10).
- Spread panko on a plate. Dredge the patties in the panko, pressing to coat well.
- Clean out the skillet you used to cook the fish and heat oil over medium-high heat. When hot enough, add the fish cakes. Pan-fry them until they’re golden brown and crispy on both sides.
- Serve with the Lemon Caper Mayo.
- Lemon Caper Mayo
- In a bowl, mix all the ingredients.
If you love fish, try my Salmon Wellington or my One-Pan Slow-Baked Salmon.
SALMON WELLINGTON. The best “high impact/low effort” recipe ever!
ONE-PAN SLOW-BAKED SALMON. A delicious salmon recipe ready in 20 minutes.
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