Fish Cakes


  • 2 cups cooked white fish (cod, haddock, hake)
  • 3 cups mashed potatoes
  • salt and pepper
  • 1 tsp minced parsley
  • 1 tbsp melted butter
  • 1 egg, beaten
  • bacon fat, oil or butter for cooking
  • lemon slices


  • Flake the fish and add to the potatoes.
  • Season to taste, add parsley and melted butter.
  • Mix in as much of the egg as necessary to moisten the mixture; beat thoroughly.
  • Divide into 12 portions, roll each into a ball, flatten the tops and bottoms.
  • Coat lightly with flour. Saute in fat, oil or butter until golden brown.
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