30 Minute Meal: Fish Cakes
Let me start out by saying I am not much of a fish person. I didn’t grow up eating it and was pretty anti-fish as a child & young adult. My husband, however, is a huge fish fan. It’s also really healthy, so I incorporate it into my meal plan every 1-2 weeks. This recipe has helped convert me into a fish eater.
I love this fish cakes recipes because it doesn’t really taste like fish. They are just crispy and delicious. Even my kids would agree. They happily eat fish cakes whenever I make them, which is a great motivator to make them more often.
Most fish cake recipes advise you to make this when you have leftover fish from another meal. We don’t usually have leftover fish, but if you do, this recipe is perfect. Otherwise, just salt and pepper your fish and bake it in the oven prior to preparing the fish cakes. You can do this step the day before, too.Fish Cakes make a great weeknight meal #foodie Click To Tweet
Keep in mind, baking your fish will set you a little over the “30 minute meal” time frame. This recipe is based on having cooked fish on hand. Either way, it’s totally worth it. These fish cakes do not disappoint.
- 1 pound cooked white fish, such as cod or tilapia
- 1½ cups panko breadcrumbs, divided
- 1 cup peeled and shredded russet potato
- 2 eggs, lightly beaten
- 2 tablespoons sour cream
- 2 teaspoons lemon juice, from 1 lemon
- ½ teaspoon chili powder
- Salt and pepper, to taste
- Sour cream, for serving
- Dash cayenne pepper
- 4-6 tablespoons olive oil
- Using two forks, shred the cooked white fish.
- In a large bowl, combine the shredded white fish, ½ cup panko breadcrumbs, potato, eggs, sour cream, lemon juice, chili powder, salt, pepper, and cayenne. Mix well.
- Lay out two large plates. Sprinkle the remaining 1 cup panko breadcrumbs on 1 plate.
- Using your hands, scoop up a golf ball sized amount of the fish mixture. Roll it into a ball and flatten. Dip it in the panko on both sides and place on the empty plate. Continue with the remainder of the fish mixture.
- Heat 2-3 tablespoons olive oil in a large skillet over medium heat.
- Working in batches, arrange your fish cakes in a single layer in the skillet and cook for 3-5 minutes, until golden brown. Flip and cook on the other side. Add more oil, as needed.
- Cook the remainder of the fish cakes and serve with sour cream.
This recipe is freezer friendly. Check out this post for directions on freezing fish cakes.