Potato Fish Cakes Recipe – Australian Special
Potato Fish Cakes are a comforting Aussie dish combining creamy mashed potatoes with tender, flaky fish in every bite. Boosted with finely chopped onion, fresh parsley, and thyme, these golden patties are lightly flour-dusted and fried to achieve a crispy exterior with a soft, flavorful interior. Whether you serve them as a hearty main course, tasty appetizer, or a satisfying lunch, they’re quick to make and pair beautifully with salad, tartar sauce, or steamed vegetables.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
Potato Fish Cakes Ingredients:
- 2 cups mashed potatoes
- 1 cup cooked, flaked fish (e.g., cod, haddock)
- 1 small onion, finely chopped
- 1 egg, beaten
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Flour, for dusting
- Oil, for frying
How to make Potato Fish Cakes:
Prepare the Mixture: In a bowl, combine the mashed potatoes, flaked fish, chopped onion, beaten egg, parsley, thyme, salt, and pepper. Mix until well combined.
Shape the Patties: Shape the mixture into patties of your desired size. Lightly dust each patty with flour to help with the cooking process.
Cook the Patties: Heat oil in a skillet over medium heat. Fry the patties for about 3-4 minutes on each side, or until golden brown and crispy. Alternatively, you can bake them in a preheated oven at 400°F (200°C) for about 20 minutes, flipping halfway through.
Serve: Serve the fish cakes hot with your choice of accompaniments, such as a fresh salad, tartar sauce, or a side of vegetables.
Potato Fish Cakes offer a delightful combination of flavors and textures, making them a versatile and satisfying dish for various occasions.
Recipe Notes
Patty Binding: Make sure the potato-fish mixture is well combined and not too wet; the beaten egg and proper seasoning help bind the patties so they hold together during frying.
Fish Choice & Flakiness: Use a mild white fish like cod or haddock for mild flavour and good flaking; overcooked fish can become dry.
Frying vs Baking: Frying gives crisp crust; baking at 200 °C (≈ 400 °F) for about 20 minutes (flipping halfway) offers a lighter alternative.
Oil Temperature: Keep oil at medium heat so the outside browns without burning while the inside cooks through.
Serving & Accompaniments: Serve immediately so the crust stays crisp. Tartar sauce, lemon wedges, or a fresh side salad complement these cakes nicely.
