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Seafood Cakes Recipe

Seafood Cakes recipe


These seafood cakes are a delicious mix of fish and spices, fried until golden and served with a fresh sauce. They're like little patties from the ocean, perfect for a tasty meal!


500 g white fish fillets, such as cod or haddock
300 g potatoes, peeled and chopped
1 tbsp lemon juice
2 tbsp chopped fresh parsley
1/4 tsp smoked paprika
1/4 tsp black pepper
1/4 tsp salt
2 tbsp mayonnaise
1 tbsp Dijon mustard
1 egg, beaten
75 g plain flour
100 g panko breadcrumbs
Vegetable oil, for frying
1 bunch watercress, to serve
1 tbsp capers, drained and chopped
1 tbsp chopped fresh dill
1/2 lemon, zested


Boil the potatoes in a pot of water until tender, about 15 minutes. Drain and mash until smooth.
Poach the fish fillets in a separate pan with water covering the fish, adding lemon juice, for about 10 minutes or until cooked through. Remove from water, let cool, and flake into large pieces.
In a large bowl, combine the mashed potatoes, flaked fish, parsley, smoked paprika, black pepper, salt, 1 tbsp mayonnaise, and lemon zest. Mix gently to combine without breaking up the fish too much.
Shape the mixture into 8 equal-sized cakes and place them on a baking tray lined with parchment paper. Chill in the refrigerator for 20 minutes to firm up.
Set up three bowls for coating: one with flour, one with beaten egg, and one with panko breadcrumbs.
Dip each seafood cake first into flour, then egg, and finally coat with breadcrumbs.
Heat vegetable oil in a frying pan over medium heat. Fry the seafood cakes for about 4-5 minutes on each side or until golden and crispy.
For the sauce, mix together 1 tbsp mayonnaise, Dijon mustard, capers, and chopped dill in a small bowl.
Serve the seafood cakes hot with the sauce and a side of watercress.

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