Fish Cakes Recipe

Poach the fish

Place fish fillets in a wide shallow skillet or saucepan and add enough cold water (or half water, half milk for extra richness) to just cover. Add a pinch of salt. Bring to a gentle simmer over medium heat, then reduce heat and poach gently for 4–6 minutes until opaque and just cooked through. Remove fish with a slotted spatula, drain, and let cool slightly.

Flake and combine

Flake the cooled fish into a large bowl, removing any bones. Add the mashed potato, egg, chopped parsley, sliced green onions, lemon zest, Dijon mustard, salt, and pepper. Mix gently until combined but leave some texture — don't overwork into a paste. Taste and adjust seasoning.

Form cakes

Divide the mixture into 8 equal portions for small cakes or 4 for larger patties. Shape each portion into a compact round or oval patty about 3/4 inch thick. Place on a plate or tray and chill in the refrigerator for 15–20 minutes to firm up (this helps them hold shape when frying).

Dredge

Spread the flour on a plate. Lightly dust each chilled patty with flour, shaking off excess. Reserve extra flour for any wet spots.

Pan-fry

Heat a large nonstick or heavy skillet over medium heat. Add the vegetable oil and heat until shimmering. Add the fish cakes (do not overcrowd—work in batches if necessary). Fry for 3–4 minutes per side until golden-brown and crisp. If using, add the butter during the last minute and spoon the melted butter over the cakes for flavor and color. Transfer to a paper-towel–lined plate and keep warm in a low oven (about 200°F / 95°C) while you finish remaining cakes.

Finish and serve

Serve the fish cakes hot, garnished with extra chopped parsley and lemon wedges if desired. Pair with the cucumber sauce on the side.

Prepare cucumber: Seed the cucumber (if large-seeded) and finely dice. If the diced cucumber is very watery, sprinkle with a pinch of salt, place in a sieve, and let drain for 5–10 minutes, pressing gently to remove excess liquid.

Mix sauce: In a small bowl combine yogurt, mayonnaise, lemon juice, chopped dill, honey (if using), salt, and pepper. Stir until smooth.

Fold in cucumber: Stir the diced cucumber into the yogurt mixture. Taste and adjust seasoning — add more lemon for acidity, a pinch more salt, or a bit more dill if desired. Chill for at least 10 minutes to let flavors marry. Serve chilled alongside the warm fish cakes.