Ingredients
Units
Scale
- 2 cups leftover cooked fish (flaked) (Note 1)
- 2 cups mashed potatoes (leftover or freshly mashed)
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped bell pepper (any colour)
- 2 cloves garlic, minced
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
- Salt and pepper to taste
- 2 eggs, beaten
- Vegetable oil for frying
Instructions
- Prepare the Leftover Fish:
If your leftover fish has any bones or skin, make sure to remove them. Flake the fish into small pieces using a fork. Set it aside. - Prepare the Vegetables:
In a skillet, heat a bit of oil over medium heat. Add the finely chopped onion, celery, and bell pepper. Sauté for about 3-4 minutes, or until the vegetables are soft and the onions are translucent. Add the minced garlic and cook for another 30 seconds. Remove from heat and allow it to cool. - Mix the Fish Cake Ingredients:
In a large mixing bowl, combine the flaked fish, mashed potatoes, sautéed vegetables, mayonnaise, Dijon mustard, lemon juice, dried dill (or fresh dill), salt, and pepper. Mix everything thoroughly until the mixture is well combined. - Form Fish Cakes:
Take portions of the mixture and shape them into patties or cakes of your desired size. The size and thickness of the cakes are up to your preference. Place the formed fish cakes on a baking sheet lined with parchment paper. - Heat the Oil:
In a large non stick skillet, heat enough vegetable oil to cover the bottom of the pan over medium-high heat. - Fry the Fish Cakes:
Carefully place the fish cakes into the hot oil. Fry for about 3-4 minutes on each side, or until they are golden brown and crispy. Be gentle when flipping them to avoid breaking the cakes. - Drain and Serve:
Once the fish cakes are cooked and golden brown, transfer them to a plate lined with paper towels to drain any excess oil. - Serve:
Serve the fish cakes hot with your choice of dipping sauce, such as tartar sauce, aioli, or a squeeze of lemon.
Notes
- No leftover fish? Substitute:
If you find yourself without leftover fish but still crave the delightful flavours of fish cakes, fret not! You can effortlessly substitute fresh fish with canned tuna to create equally delicious tuna cakes. Canned tuna offers a convenient alternative, making this recipe accessible anytime you desire a taste of the sea. Simply replace fish with 3 cans of tuna (drained).
- Prep Time: 10
- Cook Time: 10
- Category: Fish and Shellfish
- Method: Frying
- Cuisine: Mediterranean
