Recipe for Crispy Golden Fish Cakes

Components:

Regarding the Fish Cakes:

1. One pound (450 grams) of cooked and flaked white fish fillets (tilapia, haddock, or cod work nicely)
2. One big peeled and chopped potato
3. Half a cup of finely chopped onion and 1/4 cup of freshly chopped parsley (or dill, if desired)
4. 1/4 cup Greek yogurt or mayonnaise
5. One tablespoon of Dijon mustard, if desired, for added taste
6. One huge egg
7. One teaspoon of powdered garlic
8. One teaspoon of lemon zest
9. To taste, add salt and pepper.
10. Half a cup of bread crumbs (plus enough to coat)
11. Two tablespoons of vegetable or olive oil for frying

Optional Dipping Sauce:

• 1/4 cup of mayonnaise
• One tablespoon of lemon juice
• One teaspoon of Dijon mustard
• To taste, add salt and pepper.

Directions:

Step 1: Get the fish and potatoes ready.
Cook the Potato: Add the chopped potato to a pot of boiling salted water. Cook until the potato is fork-tender, about 10 minutes. Mash the potato until it’s smooth after draining. Allow it to cool a little.
Cook the Fish: Bake, steam, or pan-fry the fish fillets if you haven’t already. Using a fork, break up the cooked fish into tiny pieces.

Step 2: Prepare the Mixture for the Fish Cake Components:
Mashed potato, flaked fish, chopped onion, parsley (or dill), mayonnaise, Dijon mustard, egg, garlic powder, lemon zest, salt, and pepper should all be combined in a big bowl. Mix everything until it’s all properly blended.
Add Breadcrumbs: Stir the mixture together after adding the 1/2 cup of breadcrumbs. If the mixture is too wet, add a little more breadcrumbs; otherwise, it should stay together easily.

Shape the fish cakes in step three.
Patties in Form:
Shape the mixture into tiny patties with your hands that are between two and three inches in diameter. Transfer the patties to a tray or platter.
Coat the Patties: Lightly press each patty after dredging it in breadcrumbs to ensure even coating.

Fry the fish cakes in step four.
Heat the Oil: Put two tablespoons of oil in a big skillet or frying pan and heat it to medium heat.
Fry the Fish Cakes: Carefully place the fish cakes in the pan without packing it too full after the oil is hot. The fish cakes should be crispy and golden brown after 3–4 minutes on each side of the fryer.
Drain: To get rid of extra oil, move the fried fish cakes to a dish covered with paper towels.

Step 5: Prepare the optional dipping sauce
Mix Sauce: Put the mayonnaise, lemon juice, Dijon mustard, and a dash of salt and pepper in a small bowl. Mix until it’s smooth.

Step 6: Serve:

Present the hot, crispy golden fish cakes alongside the accompanying dipping sauce. They pair nicely with a side of fries, steaming veggies, or a crisp salad.

Advice:

Fish Options: Any firm white fish, including cod, haddock, tilapia, or even leftover cooked fish, can be used in this dish.
Baking Option: You can bake the fish cakes for a lighter version. Place the patties on a parchment paper-lined baking sheet and bake for 15 to 20 minutes, turning halfway through, at 375°F (190°C).
Fish cakes that aren’t cooked can be frozen for later use. Simply spread them out in a single layer on a baking sheet, freeze until solid, and then move them to a freezer bag. Add a minute or two to the cooking time and fried them directly from the freezer when you’re ready to cook.

A tasty and filling dish, these Crispy Golden Fish Cakes are sure to be a success at the dinner table! With your preferred sides and sauces, taste the crispy outside and soft, flavorful within.