Crispy Herb Fish Cakes with Creamy Mayo
These crispy fish cakes, made with flaky fish, grated potato, and fresh herbs, are a quick and delicious meal ready in just 25 minutes.
- Cook25 min
- Total25 min
- DifficultyEasy
- Servings4
Perfect for any meal of the day, from breakfast to dinner, these fish cakes are a fantastic way to enjoy sustainable white fish. The combination of potato and flour creates a light, crispy exterior while keeping the inside moist and flavorful.
Serve them with a dollop of herby mayo and a side of watercress and lemon wedges for a fresh, zesty finish. They're sure to become a family favorite!
Ingredients
Servings
Converted amounts are rounded.
Method
- Roughly chop the fish into chunks. Peel and grate the potato using a coarse grater.
- In a large bowl, combine the chopped fish, grated potato, and flour. Season generously with sea salt and freshly ground black pepper.
- Mix everything together with your hands until well combined, then shape the mixture into 12 flat patties. Place them on a plate and refrigerate for at least 15 minutes to firm up.
- Heat a generous glug of olive oil in a large, heavy-based frying pan over medium-high heat. Working in batches of 4, cook the fish cakes for 2-3 minutes on each side, until golden brown and crispy. Transfer to paper towels to drain excess oil.
- While the fish cakes are cooking, pick the herb leaves from their stems, chop them finely, and stir them into the mayonnaise.
- Serve the hot fish cakes with the herby mayonnaise, and add some watercress and lemon wedges on the side if desired.
💡 Tips
- For extra crispiness, chill the patties for at least 30 minutes before frying.
- Use a non-stick pan to prevent sticking and reduce oil usage.
- Serve immediately for the best texture.
Inspired by a recipe from Jamie Oliver