Easy Potato Fish Cakes
Got leftover mashed potatoes? This recipe for potato fish cakes is the best way to give them a new life! They're crisp on the outside, tender on the inside and perfect for a simple, yet satisfying dinner.
Servings: 8 fishcakes (serves 4 people)
Calories: 207kcal
Ingredients
- 1 pound white fish such as cod, haddock, or pollock, sea bass or tilefish, thawed if frozen
- 3 tablespoons unsalted butter divided
- 1 ½ cups leftover mashed potatoes
- 1 shallot minced
- 1 garlic clove very finely minced
- 1 tablespoon Italian parsley very finely minced
- 1 large egg
- ½ cup plain breadcrumbs divided, plus more as needed (see note)
- kosher salt to taste (amount depends on the saltiness of your potatoes)
- freshly ground black pepper to taste
- neutral oil for frying
- lemon wedges for serving
Instructions
- Pat the fish dry and season lightly with salt and pepper.1 pound white fish
- Heat 2 tablespoons of butter in a large skillet over medium heat. Add the fish and sauté until just cooked through and beginning to flake, about 4-5 minutes per side, depending on thickness. Be careful not to overcook.3 tablespoons unsalted butter
- Transfer to a plate and let cool slightly, then flake into medium pieces with a fork.
- Wipe out the skillet and return it to medium heat. Add the remaining tablespoon of butter, then sauté the shallot until soft and translucent, about 3 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Do not let them brown. Transfer to a large bowl and let cool.1 shallot, 1 garlic clove
- Add the mashed potatoes, parsley, egg, ¼ cup breadcrumbs, salt and a few grinds of black pepper to the bowl. Mix to combine.1 ½ cups leftover mashed potatoes, 1 tablespoon Italian parsley, 1 large egg, ½ cup plain breadcrumbs, kosher salt, freshly ground black pepper
- Add the flaked fish and gently mix, keeping some larger pieces intact. If the mixture feels too loose, add more breadcrumbs 1-2 tablespoons at a time until it firms up.
- Divide the mixture into 8 portions and shape into patties about ½ inch thick. Place on a parchment-lined tray and chill for 15-20 minutes to firm up.
- Spread the remaining ¼ cup breadcrumbs in a shallow bowl or plate. Lightly press each fishcake into the crumbs on both sides, just enough to give a thin coating.
- Preheat the oven to 375℉. Wipe out the skillet and place over medium high heat. Pour in enough oil to coat the bottom, then add the fishcakes in batches.neutral oil
- Fry until golden and crisp, about 3-4 minutes per side, adjusting heat as needed.
- Drain briefly on paper towels, then transfer to the oven and cook for 10 minutes.
- Serve warm with plenty of lemon wedges and a little bit of melted butter drizzled over the top.lemon wedges
Notes
- You can skip the first step by using leftover cooked fish instead.
- The mixture should be moist but firm enough to hold its shape. Add breadcrumbs as needed to achieve the right consistency.
- For the best results, chill the patties before frying so they hold together in the pan.
- Leftovers reheat nicely in a 350°F oven or air fryer for 10-12 minutes until warmed through and crisp.
Nutrition
Calories: 207kcal | Carbohydrates: 16g | Protein: 14g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 188mg | Potassium: 377mg | Fiber: 1g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg
