Effortless Fish and Potato Cakes
These are so much better homemade than those bought in the shops.
And what mum doesn’t love any quick, easy and delicious recipe?
Effortless Fish and Potato Cakes
Effortless Fish and Potato Cakes are golden, crispy on the outside and tender inside, combining fish and potatoes for a quick, flavorful meal.
Course: Breakfast, Fish, Healthy Living, Meats, RecipesCuisine: AmericanDifficulty: Medium
Servings
4
servingsPrep time
15
minutesCooking time
40
minutesCalories
250
kcalTotal time
1
hour10
minutes
Cook Mode
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Ingredients
2 Large Potatoes-peeled and halved
500 gram Trevally fillets-cubed, (or any fish)
1 tbsp Butter
1 tbsp Onion-grated
1 tbsp Parsley-freshly chopped
1 Egg
3 tbsp Oil-for frying
Directions
- Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
- Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
- Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Shape the mixture into patties.
- Heat oil in a large frypan over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.
Notes
- Fish and Potato Cakes be frozen and still tastes great after two months.
- If you are using already cooked fish in this recipe you can add it to the potatoes after the potatoes have cooked.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…