These healthy fish cakes with potato and chives contain very few ingredients and come together in minutes. They make a delicious and nutritious weeknight meal idea the whole family will enjoy!
I think that great tasting food does not need to be complicated and these easy healthy fish cakes with potato and chives are a good example.
Fish cakes make a fantastic easy meal idea that you know will go down well with the family. Not everyone might be keen on eating baked, poached or steamed fish, but everyone will like a fish cake! Especially children. Children love breaded anything (personal experience) so I use breadcrumbs to make all sorts of healthy ingredients more appealing. They won't eat grilled chicken but they'll devour these breaded chicken fingers! They may not be too keen on baked salmon but love breaded salmon fish fingers. And they also absolutely love these soft and creamy fish cakes!
These healthy fish cakes are crispy on the outside and velvety smooth on the inside.
You might also like salmon fish cakes with sweet potato as well as quinoa fish cakes.
Ingredients
These easy fish cakes consist of 5 ingredients including fish, frozen or fresh (more on that below), potatoes, cream cheese, chives and seasoning. Simply cook the fish and potatoes, cool then combine with the other ingredients and make the fish cakes. Coat in the breadcrumbs and fry them. It's that simple!
Step-by-step recipe instructions
Making your own fish cakes is a breeze!
1.Place the fish in a pot (frozen or fresh, more on that below), cover and cook gently. Stir once or twice to prevent it sticking to the pot. If using frozen fish no need to add any water. Try not to overcook it. Drain thoroughly and mash with a fork (while hot).
2. In another pot boil the potatoes.
3. Drain the potatoes thoroughly, add the cream cheese and mash using a potato masher until smooth.
4. Add the fish, chives and seasoning and combine using a large spoon or potato masher until smooth.
5. Form small fish cakes, coat in the breadcrumbs.
6. Fry the fish cakes in a little oil over a medium heat for 2 minutes on each side until golden.
Healthy fish cakes using frozen fish
I used frozen fish to make these easy fish cakes mainly because frozen fish is more readily available and affordable. Which is ideal for an easy, convenient meal. It's also very easy to prepare (see above).
If, however, you prefer to use fresh fish that's fine too. Just reduce cooking time and cook it with a bit of water (remember to drain it well before mashing, as with frozen) or simply oven bake.
Expert tips and FAQs
- What potatoes to use: all-rounders such as Russets, King Edward or Maris Piper are all good choices.
- Mash the fish while still hot (this can be done using a fork) and combine with the mashed potato using a potato masher. It really does make a difference.
- Mash the potatoes also while hot - this will make the mixture smoother.
- If your fish cake mixture doesn't seem thick enough add a bit of breadcrumbs (1-2 tablespoons).
- You can cook the potatoes as well as the fish in advance. Simply mash them up (see Instructions for more on that), season and once cooled, refrigerate (overnight is fine). When you are ready to make the fish cakes combine both mixtures, add the chives and mash thoroughly using a potato masher. Form the fish cakes as per instructions.
- Keep refrigerated, covered, for up to 2 days.
- Freezing: Place uncooked fish cakes in an airtight container with parchment paper separating each and freeze for up to 3 months. To defrost place the fish cakes on top of a plate. Fry as per Instructions.
What to serve with easy fish cakes
These healthy fish cakes with chives are delicious with a squeeze of lemon or lime juice and a side dish of crispy salad or green beans. They can also be served with a zesty yogurt dip or low fat ranch dip as well as minty guacamole.
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Keep in touch!
How have your fish cakes turned out for you? Let me know in the comments below, thanks!
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Healthy Fish Cakes with Potato with Chives
Ingredients
- 380 g cod or haddock frozen or fresh
- 3 medium potatoes peeled and cubed (they will cook faster)
- 4 tbsp finely chopped chives
- 2 tbsp cream cheese
- 1/2 tsp each: fine sea salt and white pepper
- 4 tbsp olive oil for frying
- 2-3 tablespoons breadcrumbs for coating
Instructions
- Boil the potatoes until tender. Remove from the heat, drain well, add the cream cheese and mash until smooth while still hot, using a potato masher.
- Meanwhile in another pot gently cook the fish, covered, from frozen for about 15 minutes (do not overcook) without adding any water - there will be sufficient water from the fish thawing. Stir occasionally to prevent the fish sticking to the pot. Remove from the heat, drain well, then mash with a fork or back of a spoon while still hot.
- Combine the potatoes, fish (they can still be warm), chives and seasoning and mix together using a potato masher until the mixture is smooth and creamy. If the mixture doesn't seem thick enough add a bit of breadcrumbs (1-2 tablespoons).
- Form small round cakes, coat in breadcrumbs, then heat up some oil (approx. 2 tablespoons) and fry over a medium heat for about 2 minutes on each side until golden brown. Do not overcrowd the pan so you can turn them over easily.
Notes
- What potatoes to use: all-rounders such as Russets, King Edward or Maris Piper are all good choices.
- Mash the fish while still hot (this can be done using a fork) and combine with the mashed potato using a potato masher. It really does make a difference.
- Mash the potatoes also while hot - this will make the mixture smoother.
- If your fish cake mixture doesn't seem thick enough add a bit of breadcrumbs (1-2 tablespoons).
- You can cook the potatoes as well as the fish in advance. Simply mash them up (see Instructions for more on that), season and once cooled, refrigerate (overnight is fine). When you are ready to make the fish cakes combine both mixtures, add the chives and mash thoroughly using a potato masher. Form the fish cakes as per instructions.
- Keep refrigerated, covered, for up to 2 days.
- Freezing: Place uncooked fish cakes in an airtight container with parchment paper separating each and freeze for up to 3 months. To defrost place the fish cakes on top of a plate. Fry as per Instructions.
- Preparation time includes cooking the fish and potatoes.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
I've never had fish cakes, but I've never seen any that looked as good as yours either! Thanks for sharing at the What's for Dinner Party - Hope to see you again next week!
Thank you! You must try fish cakes, they are really easy to make and everyone usually likes them!