Super easy to make, these fish cakes with potato and dill are ready in no time, and if you have a little helper – even quicker!
Not counting the extra time to clean up the all the mess of course…
They are made with a classic flavour combo of potato and dill and make a healthy lunch or light dinner. I roll the mixture into roughly 1/4 cup sized patties and pass them to my little guy to dip in the flour, egg and then finally the crumb mixture.
The mixture is already cooked so you only have to cook them in the pan until they are golden brown and heated through. I also like to leave the mixture a little chunky so you get a bits of fish and potato.
I’ve crumbled the fish cakes in panko crumbs but you could use wholemeal breadcrumbs if you prefer. If you would rather not use egg, leave them out of the recipe completely, then when it comes to crumbing, skip the flour and roll straight into the breadcrumbs.
Fish Cakes with Potato and Dill
- 400 grams potato (about 3 large potatoes)
- 500 grams white fish
- 1 onion finely chopped
- 1 clove garlic minced
- 1/4 cup dill roughly chopped
- 1 tsp lemon zest
- 2 egg lightly whisked
- 2 tsp dijon mustard
- 100 grams panko crumbs
- Peel, chop and boil the potatoes in boiling water until tender. Roughly mash with a fork.
- Cook the fish in pan with a little oil until just cooked through. Once cooked, using your hands, separate the flakes.
- Combine the potato, fish, onion, garlic, dill, lemon zest, 1 egg, mustard and season well. Form into 1/4 cup sized patties. Dust in flour, dip in egg and then into the panko crumbs.
- Fry patties in olive oil until golden brown.
Looking for an even simpler fish cake recipe? Check out my mums salmon patties recipe that uses tin salmon and is equally as delicious. I grew up eating them and still love them :)
Be sure to take a picture if you make these Fish Cakes with Potato and Dill and upload to Instagram with the hashtag #littlebigh so I can check out your creation. xx