Recepieplanning
Canadian
Maritime Fish Cakes Dinner
50 min total25 prep25 cook4 servings380 cal
HardPescetarianClassicContains fishContains eggContains gluten
Crisp pan-fried cakes of flaked white fish and mashed potato with herbs. A Maritime supper with tartar sauce and lemon.
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Ingredients
4servings
meat
- 1 lbcooked white fish
produce
- 1 lbYukon gold potatoes
- 3green onions
- 2 tbspfresh parsley
- 1 tsplemon zest
- 2 tbsppickles
dairy
- 1egg
- 0.33 cupmayonnaise
bakery
- 0.75 cuppanko
pantry
- 1 tspsalt
- 0.5 tspblack pepper
- 0.25 cupvegetable oil
Steps
- Boil potatoes until tender; drain, mash, and cool. Flake the fish, removing any bones.
- Mix potato, fish, sliced green onion, parsley, zest, egg, salt, and pepper.
- Shape into 8 cakes and coat lightly in panko; chill 20 minutes.
- Heat oil in a skillet over medium and fry cakes 3–4 minutes per side until golden.
- Drain on a rack.
- Stir mayonnaise with finely chopped pickles for quick tartar.
- Plate fish cakes with tartar and lemon wedges.
- Serve with a simple salad or peas.
- Keep leftover cakes refrigerated and re-crisp in a hot oven.
- Do not microwave or they soften.
Tips
- Dry the potato well so cakes hold together.
- Chill shaped cakes 20 minutes before frying.
- Use a light panko coat for crunch.
- Do not crowd the pan or they steam.
