Shallow Fried Fish Cakes

New.Wife's picture

Jan. 10, 2012


Cooked fish 8 Ounce
Mashed potatoes 8 Ounce
Butter 1 Ounce
Milk 2 Tablespoon
Chopped fresh herbs/1 pinch dried herbs 1 Tablespoon (mixed)
Seasoning To Taste
Lemon 1
Egg 1 , beaten
Breadcrumbs 1/2 Cup (8 tbs) (for coating)
Fat/Oil 4 Tablespoon (for frying)
Tomatoes 3



1) Remove all small bones and skin from the fish.

2) Slice tomatoes into 4 wedges.


3) In a bowl, beat together cooked potatoes with fish until smooth.

4) Add some butter and a little milk and beat. Then, add herbs and seasonings.

5) Fold in grated outer rind of lemon and a lemon juice. Mix it well.

6) Divide the mixture and shape it into round, oval or fish shapes.

7) Apply a coat of beaten egg on shapes followed with breadcrumbs. Pat them firmly.

8) In a frying pan, heat oil and shallow fry the shapes from both sides, until golden brown. Drain excess oil.

9) Grill the tomato wedges lightly.


10) Serve the fish cakes on a serving platter, topped with grill tomato slices, with green peas, cooked and tossed in butter.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 338Calories from Fat 147

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 102 mg4.25%

Total Carbohydrates 37 g12.3%

Dietary Fiber 4 g16%

Sugars 2 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet