These fish cakes without potatoes are made using raw fish, fresh herbs, simple seasoning and panko breadcrumbs. Delicious and easy to make they come together in under 20 minutes!

Why this recipe works

It's quick and easy to make.
It uses a handful of ingredients.
It's healthy and delicious!

Ingredients

These fish cakes without potato are made using raw fish. I am using cod as it's widely available and has a light, flaky texture which works well in fish cakes. You could use another fish, such as haddock, but bear in mind it's denser than cod so your fish cakes will also be denser.

I added freshly chopped parsley into the mixture but you can use cilantro/fresh coriander instead. I also used finely chopped spring onions which add freshness and more flavour.

The egg as well as the panko breadcrumbs bind all the ingredients together. I used one egg for the fish cakes mixture and another (as a 'glue') to brush the fish cakes before coating in the breadcrumbs and frying. I do not recommend using fine breadcrumbs in this recipe as they might produce dense fish cakes. Here is everything you need to know about making your own (panko) breadcrumbs.

Can I use frozen fish

Yes, you can but defrost it first (overnight in the fridge). Gently squeeze out excess moisture and pat dry using paper towel. You may have to add a little more breadcrumbs into the mixture.

How to make fish cakes without potatoes

1.Cut the fish into chunks and place in a food processor. Pulse a few times to break up the pieces but do not overprocess and turn into paste.

2. Transfer into a mixing bowl and combine with the rest of the ingredients (not the beaten egg).

3. Stir thoroughly.

4. Make generous size round shapes pressing the mixture together ensuring it feels firm, not loose, then flatten gently to form fish cakes. Brush both sides with the beaten egg and coat with the remaining breadcrumbs.

5. In a large non-stick pan heat up about a tablespoon of the oil and fry the fish cakes over a medium heat for about 3 minutes on each side or until cooked through and nicely browned on the outside. Add a little more oil once you've turned them over. Remove from the heat and serve immediately.

Why are my fish cakes mushy

If your fish cakes contain too much moisture they may become a little mushy and not hold their shape as well as they should. Here is how to avoid this:

If your fish contains lots of moisture squeeze it gently to remove excess water and pat dry using paper towel (do this especially thoroughly if using fish that's been frozen).
Do not overprocess the fish.
Combine with the other ingredients and stir thoroughly. Add a little more breadcrumbs if you need to. When forming the fish cakes press the mixture together so the fish cakes feel firm, not loose.

Top tips and FAQs

I recommend using cod because of its light, flaky texture but you could use haddock, halibut, basa or sole if you prefer.
If using frozen fish defrost it first then gently squeeze out excess water and pat dry using paper towel.
Try not to overprocess the fish. It should still have some texture.
Use panko breadcrumbs rather than fine breadcrumbs as these can produce denser fish cakes.
Fry the fishcakes over a medium heat so they have enough time to cook through without browning too quickly. Thick fishcakes (as in photos) will need about 3.5 minutes on each side. Try not to overcook your fish cakes. Remove from the pan as soon as they are fully cooked.
Do not overcrowd the pan. You need to be able to comfortably turn the fish cakes over.
You can prepare the fish cakes up to 2 hours in advance. I don't recommend preparing them too far in advance as they contain raw onion which can affect the flavour of the fish if left uncooked for too long.
Best served immediately.
If using fish that hasn't been frozen before you can freeze the fish cakes for up to 3 months. Place raw fish cakes, without the egg and breadcrumb coating, in an airtight container and separate with parchment paper so they don't stick to one another and freeze for up to 3 months. To defrost the fish cakes remove from the container and spread on top of a plate. Brush with the beaten egg, coat in breadcrumbs and fry.

Serving suggestions

These fish cakes make a great family meal served alongside steamed vegetables, crispy salad or coleslaw. They are delicious with mashed potatoes as well as spiced potato wedges. Try serving them with a drizzle of lemon juice, a bit of mayonnaise or yogurt dip.

Check out also this collection of 13 healthy, easy one pot chicken recipes!

Keep in touch!

If you make these no potato fishcakes I'd love to know how they turned out for you. Let me know in the comments below, thanks!

Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

Recipe