November 22nd, 2024
Recipes
Easy Fish and Potato Cakes
Valentina P
- Difficulty
•
- Time 20"
Simple fish and potato cakes with an optional crispy breadcrumb coating. Perfect for a quick weekday dinner with a dollop of your favorite creamy dipping sauce. I'm a fan of pantry-friendly canned tuna here, but pretty much any cooked flaky fish variety will work well here.
How To MakeDiet Type: Classic
Shopping List
-
Fish Cakes
- 8 ounces drained canned tuna, canned salmon, boneless sardines, or cooked cod (Note 1)
- 8 ounces yukon or red potato
- 1 egg
- 2 scallions, chopped
- 1/2 cup cooked corn (optional)
- 1 tablespoon mayonnaise (or dijon mustard for lower fat)
- 1 tablespoon capers, drained
- 1/2 teaspoon garlic powder or all purpose seasoning
- salt and pepper, to taste
- cooking oil, for frying Breadcrumb Coating (Optional)
- 3/4 cup breadcrumbs
- 1 egg, beaten
Instructions
- Step 1: Chop the potatoes into chunks and boil in a large pot of water until fork tender, about 15 minutes depending on the size. Drain.
- Step 2: Mash the potatoes in a bowl with fork, with or without their peel, until chunky. Add the egg, cooked fish of choice, optional corn, scallion, mayonnaise, capers, and seasonings. Continue mashing until the mixture can hold together in a ball shape with your hands.
- Step 3: To make the breadcrumb coating, spread the crumbs on a plate. Form the tuna mixture into 6 to 8 patties and dredge them first in the beaten egg, then on all sides in the crumbs. Freeze the fish cakes for 15 minutes (even if using the un-breaded option), this will make them easier to handle when frying.
- Step 4: Heat a thin layer of cooking oil in a frying pan over medium-high heat. Add the chilled fish cakes and cook until golden brown, about 3 minutes per side. If browning too quickly, lower the heat.
- Serve: Transfer to a plate and serve with your favorite dipping sauces.
Recipe Notes
Note 1: Use any cooked flaky fish variety of choice. Cod will have a more mild flavor, whereas tuna will be more pronounced. If using canned tuna, 8 ounces drained will equal 2 (5 ounce) cans.
Nutrition
Simple fish and sweet potato cakes with an optional grain-free breadcrumb coating. Perfect for a quick weekday dinner with a dollop of your favorite creamy dipping sauce. I'm a fan of pantry-friendly canned tuna here, but pretty much any cooked flaky fish variety will work well here.
How To MakeDiet Type: Paleo
Shopping List
-
Fish Cakes
- 8 ounces drained canned tuna, canned salmon, boneless sardines, or cooked cod (Note 1)
- 8 ounces sweet potato
- 1 egg
- 2 scallions, chopped
- 1 tablespoon paleo mayonnaise (or dijon mustard for lower fat)
- 1 tablespoon capers, drained
- 1/2 teaspoon garlic powder or all purpose seasoning
- salt and pepper, to taste
- cooking oil, for frying Breadcrumb Coating (Optional)
- 3/4 cup grain-free breadcrumbs
- 1 egg, beaten
Instructions
- Step 1: Chop the potatoes into chunks and boil in a large pot of water until fork tender, about 15 minutes depending on the size. Drain.
- Step 2: Mash the potatoes in a bowl with fork, with or without their peel, until chunky. Add the egg, cooked fish of choice, optional corn, scallion, mayonnaise, capers, and seasonings. Continue mashing until the mixture can hold together in a ball shape with your hands.
- Step 3: To make the breadcrumb coating, spread the crumbs on a plate. Form the tuna mixture into 6 to 8 patties and dredge them first in the beaten egg, then on all sides in the crumbs. Freeze the fish cakes for 15 minutes (even if using the un-breaded option), this will make them easier to handle when frying.
- Step 4: Heat a thin layer of cooking oil in a frying pan over medium-high heat. Add the chilled fish cakes and cook until golden brown, about 3 minutes per side. If browning too quickly, lower the heat.
- Serve: Transfer to a plate and serve with your favorite dipping sauces.
Recipe Notes
Note 1: Use any cooked flaky fish variety of choice. Cod will have a more mild flavor, whereas tuna will be more pronounced. If using canned tuna, 8 ounces drained will equal 2 (5 ounce) cans.
Nutrition
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What you should eat next
Easy Fish and Potato Cakes
PT20M 8 ounces drained canned tuna, canned salmon, boneless sardines, or cooked cod (Note 1) 8 ounces yukon or red potato 1 egg 2 scallions, chopped 1/2 cup cooked corn (optional) 1 tablespoon mayonnaise (or dijon mustard for lower fat) 1 tablespoon capers, drained 1/2 teaspoon garlic powder or all purpose seasoning salt and pepper, to taste cooking oil, for frying 3/4 cup breadcrumbs 1 egg, beaten Gluten Free Paleo 4 Servings
Ingredients:
