Fish cakes

Fish cakes are a fun and easy way to use up leftover bits of fish–whether you have an ordinary, everyday catch or a special one such as the sewin steak I’ve used here. You might find these fish cakes are ‘fishier’ than some you get in restaurants. That’s deliberate. I’ll never forget the disappointment of ordering a ‘special of the day’ salmon cake where not only was there no sign of salmon, but I couldn’t even detect the slightest fish flavour. But you do need to have more potato than fish so that the cakes will stay together. I haven’t indicated any additional seasoning in the recipe because my cooked fish already has them, but you might want to include dill or powdered ginger, as well as salt and pepper.picture of fish cakes in frying pan

Serves 2 as a main dish, or several as a starter


a few ounces Leftover pieces of cooked fish (you could use canned)
a few ounces more Boiled potatoes
1 Green onion, or green top of a garden onion
Seasonings as desired


  1. Mash the potatoes.
  2. Flake the fish.
  3. Chop the green onion/top.
  4. Mix all ingredients together.
  5. Shape into balls.
  6. Heat some oil in a non-stick frying pan.
  7. Saute, turning carefully once after a few minutes. You only want to add some colour and crunch while heating them through.


Serve with bread and a simple salad for a light lunch, or garnish with a cherry tomato or two for an attractive starter.

I'm an American living in the UK, combining rural Mid-west ideas about food with a suburban coastal British reality. It's fun!

Tagged with: , , , , , , , ,
Posted in Kitchen Economy, Leftovers, Recipes
2 comments on “Fish cakes
  1. Fairy says:

    I have made fish cakes tonight with some leftover salmon. I buy salmon pieces and normally cut them in half for 2 serves but I needed 3 serves the other day as we have a guest so there was one half left over. I cooked and mashed 2 medium potatoes, flaked the cold, cooked salmon and added some herb salt and black pepper. This made 5 patties which I have frozen ready for a quick meal. I usually cook them on the sandwich maker and they crisp and brown nicely.

    Liked by 1 person

    • What a great idea! I don’t often prepare leftovers for freezing for later use, though I do regularly make ‘extra’ of big dishes and freeze the extra in meal-size portions.
      In fact it was having a single dinner guest that created the leftover fish this particular time, since I generally have portions for two ready.

      Liked by 1 person

What do you think?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

What’s Creative Economy in the Kitchen about?
Sharing a lifetime of experience of kitchen challenges. Respecting food and making the most of what's available. Read more on my About page.
Search the site by category

Enter your email address to follow this blog and receive notifications of new posts by email.

March 2015
Image of versatile blogger award
Blogging U.

© Julia Davis-Coombs and Creative Economy in the Kitchen, 2014-2020. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Davis-Coombs and Creative Economy in the Kitchen with appropriate and specific direction to the original content.

Honey Homestead

My quest to grow 3 beehives into financial independence & the homestead that followed

Frustrated Nomad

always dreaming, sometimes doing...

Dining with Donald

Donald on Dining in and Out.

organised castle

A simple, sustainable life

%d bloggers like this: