Fish Cakes for Easy Family Meals

1 lb white fish (haddock)
3 russet potatoes, peeled, quartered, and mashed. Makes about 2 cups
1/4 cup white onion, diced- sautéed
1/4 cup leek, sliced- sautéed
2 tbsp summer savoury
1/2 cup green onion, sliced
1/4 cup fresh dill, chopped
zest of a lemon
2 tbsp melted butter
1 egg
1 tsp salt
1 tsp pepper
1 tsp old bay (optional)
1/2 cup flour
1-2 eggs cracked and whisked
1 cup panko

STEPS

1) Boil the peeled, quartered russet potatoes until fork-tender. Drain well and mash until smooth (about 2 cups).

2) Cook the white fish (haddock) until it flakes easily. Cool slightly, then flake into pieces. Check carefully for bones and discard.

3) Sauté the diced onion and sliced leek until softened. Let cool slightly.

4) In a large bowl, combine the fish, mashed potatoes, sautéed onion, sautéed leek, summer savoury, green onion, dill, lemon zest, melted butter, egg, salt, pepper, and optional Old Bay. Mix gently until just combined.

5) Refrigerate the mixture for 15–20 minutes so it firms up and is easier to shape.

6) Shape into hockey puck–style fish cakes (or smaller patties if serving as an appetizer). Place on a baking sheet in a single layer.

7) Place flour in one shallow dish, whisked eggs in a second, and panko in a third.

8) Dredge each patty in flour, dip into egg, then coat in panko, pressing gently so it adheres. Return to the baking sheet.

9) Heat a skillet over medium heat. Cook fish cakes in batches, turning carefully, until golden brown on both sides and heated through (about 3–4 minutes per side).

10) Serve hot. Refrigerate any remaining fish cakes.

11) Don’t forget to rate this recipe and leave a comment!