Tilly's Californian Fish Cakes

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These fish cakes are perfect for cooking outside on a barbecue and really easy to make.

You will need

450g cooked white fish (e.g. cod, haddock, halibut)
350g cooked potatoes
1 tbsp chopped parsley
1 stick celery, finely sliced
1 tbsp finely chopped chives
2 small eggs, beaten
85g breadcrumbs
1 lemon
Salt and pepper
Vegetable or olive oil
Flour for dusting, optional
125g mayonnaise
2 tbsp capers, roughly chopped
1 tsp Dijon mustard
1 tsp chopped parsley

Get the recipe

Follow my recipe below or print it out by clicking the button above.

This recipe serves 4.

If you want to see what else I've been up to as well as more of my recipes, you can check out my blog here!

Step 1

Peel and dice the cooked potatoes and place in a large mixing bowl. Use your fingers to flake in the cooked fish.

Step 2

Add the parsley, celery and chives. Use your hands to mix thoroughly. Add the beaten eggs and continue mixing with your hands to help breakdown the potatoes. Get the mixture nice and sticky so it will hold together

Step 3

Season with a little salt and pepper then add the breadcrumbs.

Step 4

Gather a ball of the mixture together in your hands and then flatten out to form a patty/cake shape. If you find the mixture is too sticky, lightly dust your hands with flour to help shape the cakes.

Step 5

Once you’ve made all your fishcakes, chill them in the fridge for at least 30 minutes or you can make them a day in advance and chill overnight.

Step 6

If you are using a barbeque, lightly brush each side of the fishcakes with a little oil. Cook the cakes on each side for about 4 minutes, try not to turn them too often or you’ll risk them falling apart.

Step 7

Or you can use a frying pan instead; get an adult to heat 4 tablespoons of vegetable oil, then fry each cake for 4 minutes on either side until golden brown.