If you’re after a simple dinner and an easy way to get some fish into your diet, then these lemon and herb fish cakes are a great option. While the vast majority of recipes out there contain potatoes, I wanted to make some without the heaviness of potato – and I developed this great recipe!
They’re really easy to make, packed with garlic, lemon and fresh herbs and are perfect slathered with some tartar sauce. You can use any kind of firm white fish you’d like – and no need to spend for a high-end variety!
How to Make Fish Cakes Without Using Potatoes
So the first step is to cook your fish, which is minimal and not difficult at all. Begin with a lemon – you will use the entire lemon in this recipe!
First, take the zest off the lemon with a rasp-style grater and set that aside. Cut the lemon in half and reserve one half of it. Use a sharp knife to slice the other half into thin slices.
Set your fish onto a parchment-lined baking sheet and season generously with salt and pepper. Use any kind of firm white fish you’d like here – cod or haddock work well.
Cover the fish fillets with the lemon slices and then move the tray into a 180°C/350°F oven for 10-15 minutes or until the interior of the fish registers at 60°C/145°F when an instant-read thermometer is inserted into the thickest part of the fish.
Set the cooked fish aside to cool slightly while you assemble the rest of the patties.
In a large mixing bowl, add an egg, some mayonnaise, a bit of Dijon mustard, a few dashes of Worcestershire sauce, a few cloves of grated garlic and the reserved lemon zest.
Squeeze in the juice of the other lemon half and season with salt and pepper. Whisk everything until well combined.
When it’s cool enough to handle, remove the lemon slices and break the fish into small pieces. Add them to the egg mixture along with a finely diced shallot and plenty of chopped parsley and fresh thyme. Season with black pepper and mix until well combined.
Then, sprinkle over some panko breadcrumbs to bind the fish cakes together – this is what we use in lieu of potatoes and it makes for a much crispier cake with a light texture.
Stir the mixture until it’s just combined and it holds together when you compact it in your hands. At this point, you can divide the mixture into four equal patties.
Now, to cook the fish cakes, all you need to do is add a bit of oil to a large skillet and set it over medium heat. Once shimmering, cook the cakes for five minutes on each side.
Go ahead and serve the fish cakes immediately! I like to top them with plenty of homemade tartar sauce along with a lemon wedge to squeeze over.
These are a really classic version of fish cakes, but if you want something with a bit more zest and heat, then make sure to check out my Thai red curry salmon cakes – they are just as easy (or maybe even easier) to make!
Classic Fish Cakes Without Potato
Ingredients
- 1 lemon
- 400 g (14 oz) firm white fish such as cod, tilapia or haddock
- 1 egg
- 30 g (2 tbsp) mayonnaise
- 1 tsp Dijon mustard
- ½ tsp Worcestershire sauce
- 4 cloves garlic grated or finely minced
- 1 shallot finely diced
- 2 tbsp flat-leaf parsley chopped
- 1 tsp thyme finely chopped
- 75 g (1¼ cups) panko breadcrumbs
Instructions
- Preheat oven to 180°C/350°F. Zest the lemon and reserve the zest for later. Cut the lemon in half and cut one half into thin slices. Reserve the other half of the lemon.
- Set the fish on a parchment-lined baking sheet and season generously with salt and pepper. Cover with the lemon slices and move to the oven for 10-15 minutes, until the internal temperature registers at 60°C/145°F.
- Meanwhile, add the egg, mayonnaise, mustard, Worcestershire sauce and garlic to a large mixing bowl. Squeeze in the juice of the reserved half lemon and the lemon zest. Add ¼ tsp of salt. Whisk to combine and set aside.
- Discard the lemon slices and use a fork to break the cooked fish into flakes and add to the bowl with the egg mixture. Add inthe shallot, parsley and thyme and season generously with black pepper. Mix until thoroughly combined.
- Sprinkle over the breadcrumbs and stir until just combined and the mixture holds together when squeezed. Divide the mixture into 4 equal patties.
- Cover a large skillet with oil and set over medium heat. Once shimmering, add the fish cakes and cook for 5 minutes before flipping and cooking for a further 5 minutes. Serve immediately alongside lemon wedges and tartar sauce.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
These simple fish cakes are so quick to make and maintain a light and crispy texture without using potatoes. They are really the perfect option for a weeknight dinner.
Are you after a great recipe for fish cakes? Have any questions? Let me know in the comments!
