Scottish Fishcakes | Cod & potato cakes | Easy recipe :)

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option while canned tuna is a budget-friendly alternative.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes add nutrients and flavor, while instant mashed potatoes save time.

breadcrumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats are healthier, while crushed crackers can be more economical.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat, and margarine can be a cheaper substitute.

Cook potatoes in boiling salted water until tender, about 15-20 minutes.

Drain and mash the potatoes in a large bowl until smooth.

In a skillet, melt butter and sauté chopped onion until soft, about 5 minutes.

Add the sautéed onion to the mashed potatoes and mix well.

Flake cooked fish into the potato mixture, ensuring no bones remain.

Stir in chopped parsley, lemon juice, salt, and black pepper until combined.

Form the mixture into patties, about 2-3 inches wide.

Coat each patty in flour, then dip in beaten egg, and finally coat with breadcrumbs.

Heat oil in a skillet over medium heat until shimmering.

Fry the fishcakes in batches for 3-4 minutes on each side, until golden brown.

Remove from skillet and drain on paper towels.

Serve hot with mustard or tartar sauce.

Cooking Techniques

Spice Level:

Allergens