Ingredients:

  • 1 lb (450g) white fish fillets (cod, haddock, or pollock), skinless and boneless
  • 1 lb (450g) potatoes, peeled and diced (preferably Yukon Gold or Maris Piper)
  • 2 tbsp unsalted butter
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 large eggs, beaten (one for mixture, one for coating)
  • 1/4 cup (30g) fresh breadcrumbs, plus extra for coating
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh dill, finely chopped
  • Zest of 1 lemon
  • 1 tsp Dijon mustard
  • 1 small shallot or 1/4 small onion, finely chopped
  • 1 tbsp lemon juice
  • 3-4 tbsp vegetable oil or light olive oil for frying

Instructions:

  1. Prepare Potatoes: Boil diced potatoes in salted water for 12-15 minutes until tender, drain and mash with butter; season with salt and pepper. Set aside to cool.
  2. Poach Fish: Poach the fish fillets in simmering salted water for 5-7 minutes until just cooked, then remove, drain and flake into bite-sized pieces.
  3. Combine Fish Mixture: In a large bowl, gently mix the mashed potatoes, flaked fish, chopped shallot, parsley, dill, lemon zest, lemon juice, Dijon mustard, one beaten egg, and 1/4 cup breadcrumbs. Season with salt and pepper.
  4. Shape Fish Cakes: Divide the mixture into 8 equal portions and shape each into a round or oval patty about 3 inches in diameter.
  5. Coat Before Frying: Dip each fish cake into the remaining beaten egg and then coat evenly with extra breadcrumbs.
  6. Chill: Arrange the coated fish cakes on a tray and chill in the fridge for 20-30 minutes to help them firm up.
  7. Fry Cakes: Heat oil in a frying pan over medium heat and fry the cakes for 4-5 minutes on each side until golden brown and crispy.
  8. Drain and Serve: Transfer the cooked fish cakes to paper towels to drain excess oil and serve hot with your preferred accompaniments.