These easy potato fish cakes with 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 potato fish cakes with chives are a good example.
Fish cakes make a fantastic easy meal idea you just 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.
Potato fish cakes ingredients
These creamy potato fish cakes consist of a handful of 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!
How to prepare the fish
There are various ways of cooking the fish for this recipe. If using frozen fish the quickest way of preparing it is to cook it from frozen (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 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
Making your own fish cakes is a breeze!
1.Place the fish in a pot, 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). See *Notes below for alternative ways of preparing the fish.
2. In another pot 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 and seasoning and combine using a large spoon or potato masher until smooth.
5. Form small fish cakes and coat in breadcrumbs.
6. Fry the fish cakes in a little oil over a medium heat for 2 minutes on each side until golden.
What potatoes to use
All-rounders such as Russets, King Edward or Maris Piper are all good choices. Choose starchy potatoes (good for mashing) rather than salad potatoes.
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.
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. It really does make a difference.
- 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, 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.
- 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 lined with a paper towel. Coat in the breadcrumbs and 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, 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 a homemade ranch dressing.
Substitutions
- Breadcrumbs: both fine or panko will work, alternatively use flour.
- Chives: substitute fresh parsley.
You might also like
- Spiced Fish Wraps with Creamy Sauce
- Salmon Burgers with Cucumber Radish Slaw
- Leftover Turkey Potato Patties
- Sweet Potato Salmon Fish Cakes with Herbs
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 with Chives
Ingredients
- 350 g medium potatoes (peeled weight), cubed, approx. 3 medium potatoes
- 370 g cod/haddock frozen or fresh, see *Notes below
- 2 tbsp cream cheese
- 4 tbsp chives finely chopped
- ½ tsp white pepper plus fine sea salt to taste
- â…“ tsp onion granules
- 3 tbsp olive oil
- 2-3 tbsp breadcrumbs
Instructions
- Boil the potatoes until tender. Â 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 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 or back of a spoon while still hot. *see Notes below for alternative ways of preparing the fish.
- 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 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 brown. 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 (as per Instructions above). 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. It really does make a difference.
- 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, 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.Â
- 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.
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!