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    Home » Recipes » Easy Meals

    Easy Fish Cakes Without Potatoes

    January 12, 2018 By Monika Last Updated February 3, 2022 12 Comments

    Jump to Recipe

    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!

    6 fish cakes in pan with lemon in background.

    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.

    Fish cakes ingredients in individual dishes.

    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.

    Fish pieces in food processor bowl.

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

    Fish, herbs, breadcrumbs and raw egg in mixing bowl with spoon.

    3. Stir thoroughly. 

    Fish cakes mixture in bowl with spoon.

    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.

    6 breaded fishcakes and breadcrumbs on top of plate with egg wash in top right.

    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.

    Top down view of 6 fried fishcakes in pan.

    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.

    3 breaded fishcakes on top of plate with lemon wedges.

    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. 

    You might also like

    • Sweet Potato Salmon Fish Cakes with Herbs
    • Healthy Fish Cakes with Potato & Chives
    • Salmon Burgers with Cucumber Radish Slaw
    • Crispy Baked Salmon Fish Fingers

    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

    6 fish cakes in pan with lemon in background.

    Easy Fish Cakes without Potatoes

    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!
    5 from 7 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Low fat
    Prep Time: 12 minutes minutes
    Cook Time: 6 minutes minutes
    Total Time: 18 minutes minutes
    Servings: 6 large fish cakes
    Calories: 159kcal
    Author: Monika Dabrowski

    Equipment

    • Food processor
    • Large non-stick pan

    Ingredients

    • 1 pound (450 g) cod boneless, skinless, patted dry
    • 4 tablespoons parsley finely chopped
    • 2 scallions/spring onions finely chopped
    • 2 eggs 1 lightly beaten
    • ½ teaspoon fine sea salt and pepper to taste
    • 8 tablespoons panko breadcrumbs plus 1-2 tbsp for coating
    • 2 tablespoons olive oil

    Instructions

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

    Notes

    • 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.
    •  

    Nutrition

    Serving: 1serving | Calories: 159kcal | Carbohydrates: 10g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 87mg | Sodium: 355mg | Potassium: 381mg | Fiber: 1g | Sugar: 1g | Vitamin A: 362IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 1mg

    *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.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

     

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    Comments

      5 from 7 votes (5 ratings without comment)

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    1. Judy says

      October 07, 2024 at 12:31 pm

      5 stars
      Best fish cakes I've ever had! I made them with some mackerel we caught ourselves off the coast of Western Australia. Will definitely be making again.

      Reply
      • Monika says

        October 08, 2024 at 9:57 am

        I can imagine they must have been extra delicious with fresh mackerel. Thank you for your feedback:)

        Reply
    2. Deb says

      June 26, 2023 at 3:46 am

      5 stars
      I made it a bit better by adding smoked paprika, dry mustard, sumac, garlic powder, onion powder

      Reply
      • Monika says

        June 27, 2023 at 5:34 pm

        Sounds tasty!

        Reply
    3. Shinta Simon says

      January 15, 2018 at 2:11 pm

      Great recipe! I can honestly (and without shame!) say that I'm salivating a little right now at the sound of the sauce. Thanks for sharing at FF!

      Reply
      • Monika says

        January 15, 2018 at 3:11 pm

        Thank you Shinta, glad you liked it:)

        Reply
    4. goatsandgreens says

      January 14, 2018 at 2:05 pm

      Looks lovely... And, thank you for bringing this recipe to Fiesta Friday!

      Reply
      • Monika says

        January 14, 2018 at 3:10 pm

        Thank you, it's my favourite 'pseudograin' too!

        Reply
    5. Eb Gargano | Easy Peasy Foodie says

      January 13, 2018 at 11:14 am

      Oooh - what lovely fishcakes. Thanks for linking them up to #CookBlogShare. Eb x

      Reply
      • Monika says

        January 13, 2018 at 1:46 pm

        Thanks Eb!

        Reply
    6. TurksWhoEat says

      January 12, 2018 at 6:33 pm

      These sound great and super healthy!

      Reply
      • Monika says

        January 12, 2018 at 7:23 pm

        Thanks, glad you like it:)

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about 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 and delicious, perfect for everyday cooking.

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