Cherry & Dennis Recipes
British Parsley and Potato Fish Cakes
英式香芹薯仔魚餅
Recipe overview
Cooked white fish, mashed potato and parsley form eight tender fish cakes with a crisp breadcrumb crust for a practical family meal.
01
Ingredients
Main ingredients
- 450 g cod fillet
- 500 g medium potatoes
- 15 g parsley
Stock
- 700 ml water
Seasoning
- 3 tbsp cooking oil
- 1 tsp salt
- 1/2 tsp Black pepper
Coating
- 1 piece egg
- 60 g all-purpose flour
- 120 g breadcrumbs
Garnish
- 1 piece lemons
02
Tools
- knife
- cutting board
- vegetable peeler
- saucepan
- colander
- mixing bowl
- fork
- shallow dish
- frying pan
- spatula
- serving plate
03
Steps
Step 1
Peel and cube the potatoes
Peel the potatoes and cut them into roughly 2 cm cubes.
Step 2
Boil the potatoes
Put the potatoes in a saucepan with 500 ml water, bring to the boil and cook for 12 minutes until tender.
Step 3
Drain and mash
Drain thoroughly, return to the hot pan and mash with a fork until dry and smooth.
Step 4
Poach the cod
Put the remaining 200 ml water and cod in a clean saucepan, cover and poach gently for 6 minutes until opaque and 63°C.
Step 5
Flake the fish
Drain the cod, check carefully for skin and bones, then flake into large pieces with a fork.
Step 6
Mix the fish-cake base
Fold the potato, fish, parsley, salt and pepper together gently, keeping visible fish flakes.
Step 7
Shape eight fish cakes
Divide into exactly eight portions, shape into 2 cm thick patties and rest for 2 minutes.
Step 8
Coat the fish cakes
Coat each cake lightly in flour, then beaten egg, then breadcrumbs.
Step 9
Heat the oil
Heat a frying pan over medium for 1 minute, add all the oil and swirl evenly.
Step 10
Fry the first side
Arrange all eight cakes in the pan and fry for 4 minutes until the bases are golden.
Step 11
Flip and cook through
Flip and fry for 4 minutes more until both sides are golden and the centres reach 63°C.
Step 12
Serve with lemon
Transfer the fish cakes to a white plate, add lemon wedges and serve hot.
Common mistakes
- Wet potato or fish makes the cakes fall apart; drain both thoroughly before mixing.
Tips
Rest the shaped cakes for two minutes so the coating adheres evenly.
