Mini Fish Cakes with Potato
Mini Fish Cakes with Potato
Ingredients
For the Fish Cakes
- 1 pound potatoes, peeled and quartered
- 14 3/4 ounces canned salmon, drained and flaked
- 1 large egg
- 1/2 cup panko breadcrumbs
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil, for frying
For Serving
- 4 lemon wedges
- ketchup, as needed
- tartar sauce, as needed
Instructions
- 1
Place the quartered potatoes in a medium saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and simmer until fork-tender, about 10-12 minutes. Drain well.
⏱️ 12 min
- 2
While potatoes are cooking, in a large bowl, combine the drained and flaked salmon, large egg, 1/4 cup of the panko breadcrumbs, chopped fresh parsley, lemon zest, salt, and black pepper. Mix gently until just combined.
⏱️ 3 min
- 3
Add the hot, drained potatoes to the salmon mixture. Mash the potatoes directly into the mixture with a fork or potato masher until well combined. The mixture should be moist but firm enough to hold its shape.
⏱️ 2 min
- 4
Place the remaining 1/4 cup of panko breadcrumbs on a shallow plate. Form the fish cake mixture into 12-16 small patties, about 1 1/2 inches in diameter and 1/2 inch thick. Dredge each patty lightly in the panko breadcrumbs, pressing gently to adhere.
⏱️ 5 min
- 5
Heat the vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Carefully place the fish cakes in the hot oil, working in batches if necessary to avoid overcrowding the pan.
⏱️ 2 min•🌡️ 350
- 6
Cook the fish cakes for 3-4 minutes per side, or until golden brown and crispy. Transfer the cooked fish cakes to a plate lined with paper towels to drain any excess oil.
⏱️ 8 min•🌡️ 350
- 7
Serve the mini fish cakes hot with lemon wedges, ketchup, or tartar sauce on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Fish Cakes with Potato
Ingredients
For the Fish Cakes
- 1 pound potatoes, peeled and quartered
- 14 3/4 ounces canned salmon, drained and flaked
- 1 large egg
- 1/2 cup panko breadcrumbs
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil, for frying
For Serving
- 4 lemon wedges
- ketchup, as needed
- tartar sauce, as needed
Instructions
- 1
Place the quartered potatoes in a medium saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and simmer until fork-tender, about 10-12 minutes. Drain well.
⏱️ 12 min - 2
While potatoes are cooking, in a large bowl, combine the drained and flaked salmon, large egg, 1/4 cup of the panko breadcrumbs, chopped fresh parsley, lemon zest, salt, and black pepper. Mix gently until just combined.
⏱️ 3 min - 3
Add the hot, drained potatoes to the salmon mixture. Mash the potatoes directly into the mixture with a fork or potato masher until well combined. The mixture should be moist but firm enough to hold its shape.
⏱️ 2 min - 4
Place the remaining 1/4 cup of panko breadcrumbs on a shallow plate. Form the fish cake mixture into 12-16 small patties, about 1 1/2 inches in diameter and 1/2 inch thick. Dredge each patty lightly in the panko breadcrumbs, pressing gently to adhere.
⏱️ 5 min - 5
Heat the vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Carefully place the fish cakes in the hot oil, working in batches if necessary to avoid overcrowding the pan.
⏱️ 2 min•🌡️ 350 - 6
Cook the fish cakes for 3-4 minutes per side, or until golden brown and crispy. Transfer the cooked fish cakes to a plate lined with paper towels to drain any excess oil.
⏱️ 8 min•🌡️ 350 - 7
Serve the mini fish cakes hot with lemon wedges, ketchup, or tartar sauce on the side.
⏱️ 1 min