These easy potato fish cakes with chives are made using a handful of ingredients. They are a delicious and nutritious weeknight meal idea the whole family will love!
Check out also fish cakes without potato!
These easy potato fish cakes are packed full of flavour despite being made using the simplest of ingredients. It's mainly fish, potatoes, salt and pepper and a handful of refreshing chives, which really enhance the flavour of the 2 main ingredients.
The potatoes hold the mixture together so these easy fish cakes keep their shape and there is no need to add any eggs. These fish cakes with potato are crispy on the outside (thanks to the breadcrumbs) and soft and creamy on the inside. They are low in fat, filling and absolutely delicious!
This is healthy comfort food everyone will love!
Potato fish cakes ingredients and substitutions
- Fish: use fresh or frozen (see section below for details).
- Potatoes.
- Cream cheese: adds creaminess. Use regular or reduced fat variety.
- Chives: add freshness and subtle onion flavour. You can use finely chopped green onions/scallions instead if preferred. Alternatively use fresh parsley.
- Salt: I recommend using sea salt. Adjust the amount to your taste.
- Pepper: I think white pepper works particularly well with fish, but you can use black pepper if you prefer.
- Breadcrumbs: used primarily for coating (add a very small amount into the batter). Both fine or panko breadcrumbs will work, alternatively use flour.
- Oil: use either vegetable or olive oil.
What potatoes to use
I recommend all-rounders, good for mashing, such as Maris Piper, Rooster, Marabel or Vivaldi varieties. If you live in North America good options are Yukon Golds, Russets or another variety that's starchy and not waxy.
What fish to use
What I love about this easy, healthy fish cake recipe is the fact that you can use different types of fish. I used cod but any white fish, such as haddock, halibut or sole, will work. You can also use salmon.
How to prepare the fish
There are various ways of preparing the fish for this healthy potato fish cake recipe. You can use either frozen or fresh fish.
If using frozen fish the quickest way of preparing it is to cook it from frozen on the stove top (as per Instructions below). If using fresh fish reduce cooking time and cook it with a bit of water (remember to drain it well before mashing, as with frozen) or steam it.
Fresh fish fillets can also be baked with a little seasoning and a mist of cooking spray in a preheated oven at 375 F/ 190 C/ gas mark 5 for about 8 minutes or until fully cooked (discard the skin if present).
Top tip
Whichever method you choose try not to overcook the fish.
Step-by-step recipe instructions
1.Place the fish in a pot (add a little water if using fresh), cover and cook gently for a few minutes until fully cooked. Stir once or twice to prevent it sticking to the pot. Try not to overcook it. Drain thoroughly and mash with a fork (while hot). Set aside.
2. In the meantime boil the potatoes in salted water.
3. Drain the potatoes thoroughly, add the cream cheese and mash using a potato masher until smooth.
4. Add the fish, chives, 2 tablespoons of breadcrumbs, and seasoning and combine using a large spoon or potato masher until smooth.
5. Form small fish cakes and coat both sides in breadcrumbs.
6. Fry the fish cakes in approx. 1 tablespoon of oil over a medium heat for about 2 minutes on each side until golden. Add a little more oil after turning them over.
7. Remove from the heat and serve immediately.
What to serve with easy fish cakes
These healthy fish cakes with potato and chives are delicious with a squeeze of lemon or lime juice, tartar sauce and a side dish of crispy salad, coleslaw, or cooked vegetables, such as broccoli or green beans. They can also be served with homemade ranch dressing or dill and mustard sauce.
Make ahead
You can cook the potatoes as well as the fish in advance. Simply mash them up, 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.
Top tip
You can also prepare the fish cakes in advance and keep refrigerated for a few hours before frying them later that day. I do not recommend making them too far in advance as the fresh chives may start to release moisture (this may affect the flavour and consistency of your fish cakes).
Can I use leftover fish and potatoes
Yes, you can. Especially if you don't want these fish and potato cakes to be very creamy (if using potatoes and fish that haven't been mashed after cooking your fish cakes are likely to have more texture). You can still use a potato masher to ensure the mixture is sticky and the fish cakes hold their shape.
Top tip
If the batter doesn't seem sticky enough you may have to add an egg into the mixture (and possibly increase the amount of breadcrumbs and seasoning).
Top tips
- Mash the potatoes while hot - this will make the mixture smoother.
- Mash the fish also while still hot (this can be done using a fork) and combine with the mashed potato using a potato masher.
- To save time cook both the fish and the potatoes simultaneously.
- Taste the mixture before forming the fish cakes and adjust the seasoning if necessary.
- I recommend using a non-stick pan for frying.
- Do NOT overcrowd the frying pan so it's easy to turn the fish cakes over.
- These easy potato fish cakes are best served immediately.
- Keep refrigerated, covered, for up to 2 days. Reheat in the microwave.
- 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 lined with a paper towel. Coat in the breadcrumbs and fry as per Instructions.
You might also like
- Spiced Fish Wraps with Creamy Sauce
- Salmon Burgers with Cucumber Radish Slaw
- Sweet Potato Salmon Fish Cakes with Herbs
- Leftover Turkey Potato Patties
Check out ALL my easy healthy meal ideas!
Keep in touch!
How have your potato fish cakes turned out for you? Let me know in the comments below, thanks!
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Easy Potato Fish Cakes (Healthy)
Ingredients
- 3 medium potatoes cubed, 12.35 oz/350g, peeled weight
- 14 oz (400 g) cod/haddock frozen or fresh, see *Notes below
- 2 tablespoons cream cheese
- 5 tablespoons chives finely chopped
- ½ teaspoon white pepper or to taste
- ⅓ teaspoon fine sea salt or to taste
- ¼ teaspoon onion granules
- 3 tablespoons oil vegetable or olive
- 2 tablespoons breadcrumbs plus 2-3 more 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. If using fresh fish add a little water and cook, covered, for a few minutes. If using frozen fish cook, covered, for about 15 minutes (do not overcook) without adding any water - there should 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. *see Notes below for alternative ways of preparing the fish.
- Combine the potatoes, fish (they can still be warm), chives, 2 tablespoons of breadcrumbs and seasoning and mix together using a potato masher or spoon.
- Form small round cakes and coat in breadcrumbs.
- In a large non-stick pan heat up approx. 1 tablespoon of oil and fry the fish cakes over a medium heat for about 2 minutes on each side until golden. Do not overcrowd the pan so you can turn them over easily. Remove from the pan and serve immediately.
Notes
- Potatoes: all-rounders such as Russets, Maris Piper or King Edwards are good choices.
- Fish: use any white fish as well as salmon.
- *Preparing the fish: If using frozen fish the quickest way of preparing it is to cook it from frozen. If using fresh fish reduce cooking time and cook it with a bit of water (remember to drain it well before mashing, as with frozen) or steam it. Fresh fish fillets can also be baked with seasoning and a mist of cooking spray in a preheated oven at 375 F/ 190 C/ gas mark 5 for about 8 minutes or until fully cooked (discard the skin if present).
- Mash the potatoes while hot - this will make the mixture smoother.
- Mash the fish also while still hot (this can be done using a fork) and combine with the mashed potato using a potato masher.
- You can cook the potatoes as well as the fish in advance. Simply mash them up, 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.
- Taste the mixture before forming the fish cakes and adjust the seasoning if necessary.
- Best served immediately.
- Serve with a drizzle of lemon, tartar sauce, coleslaw, crispy salad, steamed vegetables, such as broccoli or green beans etc.
- Keep refrigerated, covered, for up to 2 days.
- Freezing: Place uncooked fish cakes (without the breadcrumbs) 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 lined with a paper towel. Coat in the breadcrumbs and fry as per Instructions.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Helen at the Lazy Gastronome
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!
Monika
Thank you! You must try fish cakes, they are really easy to make and everyone usually likes them!