Scottish Fish and Potato Cakes
A delightful way to use leftover cooked fish and mashed potatoes, these pan-fried cakes are crispy on the outside and tender on the inside. Often served for breakfast or as a light lunch.
🧂 Ingredients
- 500 g Cooked mashed potatoes
- 200 g Cooked white fish(flaked (e.g., cod, haddock))
- 2 tbsp Fresh parsley(chopped)
- 1 tsp Lemon zest
- 0.5 tsp Salt
- 0.25 tsp Black pepper(freshly ground)
- 50 g All-purpose flour(for dusting)
- 1 Egg(beaten)
- 100 g Breadcrumbs(for coating)
- 2-3 tbsp Butter or oil(for frying)
👨🍳 Instructions
- 1
In a bowl, gently combine mashed potatoes, flaked fish, chopped parsley, lemon zest, salt, and pepper. Be careful not to overmix.
- 2
Divide the mixture into 8 equal portions and shape them into flat cakes, about 1.5cm thick.
- 3
Set up three shallow dishes: one with flour, one with the beaten egg, and one with breadcrumbs.
- 4
Dredge each fish cake in flour, then dip in the beaten egg, and finally coat thoroughly with breadcrumbs.
- 5
Heat butter or oil in a large non-stick skillet over medium heat.
- 6
Carefully place the fish cakes in the hot skillet, ensuring not to overcrowd the pan. Fry for 4-6 minutes per side, until golden brown and heated through.
- 7
Remove from skillet and drain on paper towels. Serve hot.
💡 Pro Tips
- ✓Using leftover mashed potatoes is ideal as they are drier.
- ✓Ensure the fish is cooked and flaked before mixing.
- ✓For extra crispiness, you can double-coat the cakes in egg and breadcrumbs.
🔄 Variations
- Add a pinch of cayenne pepper or a dash of hot sauce to the potato mixture for a bit of heat.
- Incorporate finely chopped chives or dill along with the parsley.
- Serve with a dollop of tartar sauce or a squeeze of fresh lemon juice.