Fish Cake Recipe

1. Cook potatoes

Place the peeled, cubed potatoes in a medium pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes. Drain well and return to the pot.

2. Poach fish

While potatoes cook, place the fish in a shallow pan and add enough water (or a mix of water and milk) to just cover. Add a pinch of salt and bring gently to a simmer—not a rolling boil—to poach the fish until it flakes, about 6–8 minutes depending on thickness. Alternatively, steam the fish for similar results. Drain and transfer fish to a plate to cool slightly.

3. Mash potatoes with butter and milk until smooth but still slightly textured. Season with 1/2 tsp of the salt and 1/2 tsp of the pepper. Let cool slightly so they don't scramble the egg when mixed.

4. Flake the cooled fish into large pieces, removing any remaining bones or skin. Pat lightly with paper towel to remove excess moisture.

5. In a large bowl, combine the mashed potatoes and flaked fish. Add the beaten egg, chopped parsley, sliced green onions, lemon zest, Dijon mustard, the remaining 1/2 tsp salt and 1/2 tsp pepper, and chopped capers if using. Fold gently until just combined — do not overwork or the mixture will become gluey.

6. Taste a small pinch of the mixture (if raw fish was fully cooked) and adjust seasoning with more salt, pepper, or lemon as desired.

7. Shape the mixture into 8 patties (approximately 100 g / 3.5 oz each) — wet your hands slightly to prevent sticking. Place patties on a tray lined with parchment and chill in the refrigerator for 20–30 minutes to firm up (this helps them hold shape when frying).

8. Set up a breading station: one shallow dish with the flour, a second with the beaten egg, and a third with the breadcrumbs.

9. Lightly dredge each chilled patty in flour, shaking off excess, dip into beaten egg, then press into breadcrumbs to coat evenly. For a thicker crust, double-dip: egg, breadcrumbs again.

10. Heat a large nonstick or heavy skillet over medium heat and add 2–3 tbs neutral oil. When the oil shimmers (but not smoking), add the patties in a single layer without crowding. Fry 3–4 minutes per side until golden brown and crisp. Lower the heat slightly if the crust browns too quickly before heating through.

11. If patties are thick, finish in a 180°C/350°F oven for 6–8 minutes to ensure heated through. Alternatively, add 1 tbs olive oil or butter to the pan and baste the patties for a minute for extra flavor.

12. Transfer cooked fish cakes to a paper-towel-lined plate to drain briefly. Keep warm in a low oven if making a large batch.

13. While patties chill or fry, stir together Greek yogurt (or mayonnaise), lemon juice, chopped dill, salt and pepper in a small bowl. Taste and adjust lemon or seasoning. Chill until ready to serve.

14. Plate 2 fish cakes per person (or as desired). Serve with a dollop of the lemon-herb sauce, lemon wedges, and a simple green salad or steamed vegetables.