New England Fish Cakes | Fish Cake Recipe | North Coast Seafoods

fresh fish

🥗Healthier: canned tuna

💰Cheaper: canned salmon

Canned options are often more affordable and convenient.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes add nutrition while instant options save time.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko provides a lighter texture, while crackers are often cheaper.

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, but vegetable oil is often less expensive.

Use fresh Cod or any local white fish, previously frozen is acceptable.

Rough mash the cooked potatoes using a potato mashing tool; lumps are okay.

Prepare fresh white breadcrumbs by removing the crust from white sandwich bread, cutting it into 1-inch cubes, and processing in a food processor until fine.

Flake the cooked fish into approximately half to 1-inch pieces in a large bowl.

Add cooled mashed potatoes to the flaked fish and gently fold them together.

Add beaten eggs, mayonnaise, white cheddar cheese, chopped chives, ground savory, salt, and black pepper; thoroughly fold everything until fully combined.

Add panko crumbs and mix again to bind the mixture.

Chill the mixture for at least 15 minutes before forming cakes.

Form round cakes about 3/4 of an inch thick and press each side into fresh white breadcrumbs to coat.

Heat a skillet over medium-high heat and add a generous amount of neutral cooking oil.

Drop a couple of crumbs into the oil to check if it's hot enough.

Carefully place the cakes in the skillet, avoiding overcrowding, and cook without moving them around.

Check for golden color, flip carefully, and cook for another 2-3 minutes.

Serve the fish cakes with lemon and tartar sauce on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens