Got some fish in the fridge? This Fish Patties Recipe is a great way to put it to use! My fish patties are super delicious, perfect for lunch or dinner and will be ready in less than 30 minutes.
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Fish Patties
I assure you, no matter what your expertise in cooking and the kind of fish you’ve got at home, It doesn’t even matter if you like the taste of fish or not. Yes, I am aware that not everyone is a fan of seafood.
But don’t worry; these patties are flavorful, juicy and incredibly delicious. Imagine the beautiful combination of mustard, fresh herbs, fish and crunchy vegetables sautéed in butter. Makes your mouth water already, right?
You will need a good food processor to puree the fish, add breadcrumbs, herbs, fresh vegetables, and flavoursome sauces. Then shape the mixture into patties and dip in all-purpose flour before gently sauté in sunflower oil.
In this recipe, I didn't just use the vegetables raw; I sauteed the celery and onion in butter until softened, which added amazing flavor.
I used cod fillet in making these fish cakes. I also tried this recipe with sardines, and it was so bad; I highly recommend avoiding these kinds of oily fish.
Why I Love This Recipe
- A good way to use up leftover fish you have in the freezer.
- This is an easy fish cake recipe, perfect for busy weeknights.
- These cod fish cakes are healthy and flavourful.
What’s In The Fish Cakes?
“See the recipe card for full information on ingredients and quantities.”
White fish: I use cod fillets, however, you may use haddock, grouper, halibut, tilapia or salmon.
Tip: Using fresh or frozen fish is a matter of personal preference, both options are good. However, If you decided to use frozen fish, it is important to thaw it completely before using.
Onion & Celery: I use 1 diced onion and 1 diced celery stalk.
Panko breadcrumbs: These are Japanese-style breadcrumbs available in-store. You can use any breadcrumbs you prefer.
Egg: I use just one egg as a binding agent.
Mayonnaise & Dijon mustard: They add a delicious flavor.
Salt & ground black pepper: Will be needed to taste.
Fresh parsley: Finely chopped up, you can use green onion instead.
All-purpose flour: To coat the patties.
Sunflower oil: For sautéing the patties. You can use vegetable oil instead.
How To Make The Fish Patties?
To begin, gather all the ingredients, and ensure all vegetables are chopped. So, that would be the parsley, onion, and celery stalk.
Once all the ingredients are ready, let’s begin by taking out the processor. In the food processor, add the fish and blitz until mushy and pureed (photo 1 & 2).
Next, take a skillet. On medium heat, sizzle some butter on it. Add the diced onion and celery stalk, salt and pepper to the skillet. Sauté it for a while, in about 4-5 minutes, you’ll notice the onions get translucent (photo 3 & 4).
The celery will also soften, but it’ll still have a crunch to it. Turn the heat off and let the vegetables cool slightly.
Now take a large mixing bowl, and pour together the fish puree, celery mixture, mustard, breadcrumbs, egg, mayonnaise, and chopped parsley in it (photo 5).
Mix everything until it is well combined. Set this aside, and take out a shallow plate (photo 6).
On the shallow plate, pour the all-purpose flour. Scoop about ¼ cup of the fish patty mixture and form circular patties with the help of your fingers.
Dredge these circular patties in the flour and set aside. Repeat, until the entire mixture has been made into circular patties dipped in flour (photo 7 & 8).
Next, pour the sunflower oil into a large skillet over medium-high heat.
Add the number of patties that fit on the skillet in a single layer and shallow fry for 2-3 minutes on each side or until golden brown. Repeat and cook the rest of the patties (photo 9).
That’s it, served are best served immediately. This might just become your favourite way to devour fish!
Bake Or Air Fry
To bake these fish patties: You need to preheat your oven to 400°F/200°C and line a baking tray with parchment paper. Lightly spray the fish patties with oil, and then place them on the baking tray and bake for 15-20 minutes or until golden brown and cooked through.
To air fry: Preheat your air fryer to 400°F/200°C and brush the fish cakes with oil. Then place them in the air fryer basket and cook for about 10-12 minutes (flip the cakes halfway through) until they are golden brown.
Recipe Variations
- Add potatoes: A friend of mine enjoys adding potatoes to their fish patties. Just use cooked mashed potatoes.
- Alternate/Additional herbs: Basil, dill, lemongrass, mint, cilantro or thyme.
- Alternate/additional vegetables: Spring onions, Zucchini.
- Use any oil of your choice: Canola oil, vegetable or coconut.
How To Serve
I suggest you savour them dipped in a good old tartar sauce or a dipping sauce such as Egyptian Tahini Sauce, Cilantro Garlic Sauce or Haydari (Turkish Yogurt Dipping Sauce).
Feeling fancy or in need of some comfort food? Cook up some Cajun Rice Dressing or Mexican Spaghetti to slurp up on the side.
Make Ahead, Storage, and Freezing
Make ahead of time: You can make the patty mixture ahead of time, and let it chill in the fridge for a few hours or even a couple of days.
Store: You can store cooked or uncooked patties in the fridge for 3 to 4 days.
Freeze: I freeze both cooked and uncooked patties for up to 3 months. Just ensure that you place them in an air-tight container and use parchment paper to separate them from each other. You can also use aluminium foil for the same.
More Fish Recipes
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Fish Patties
Ingredients
- 500 g Cod fish
- 2 tablespoon butter
- 1 onion , diced
- 1 stalk celery , diced
- 1 egg
- ½ cup Panko breadcrumbs
- ¼ cup mayonnaise
- 1 teaspoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup fresh parsley , minced
- ½ cup all-purpose flour
- ¼ cup sunflower oil
Instructions
- In the food processor, add the fish and blitz until pureed.500 g Cod fish
- Heat the butter in a pan over medium heat; add diced onion and celery, salt and pepper and saute for 5-7 minutes, until softened. Let them cool slightly.2 tablespoon butter, 1 onion, 1 stalk celery, ½ teaspoon salt, ¼ teaspoon ground black pepper
- In a large mixing bowl, mix together fish purree, celery mixture, mustard, breadcrumbs, egg, mayonnaise, and parsley until combined.1 egg, ½ cup Panko breadcrumbs, ¼ cup mayonnaise, 1 teaspoon dijon mustard, ¼ cup fresh parsley
- Place the flour into a small bowl. Form small patties from the fish mixture, dredge them in the flour and set aside.½ cup all-purpose flour
- Set a large pan over medium high heat, add about 2 Tablespoons of oil and heat until shimmering. Sauté the fish patties until they are golden brown, approximately 4 to 5 minutes a side.¼ cup sunflower oil
- Cook in batches, wiping out the skillet clean and adding fresh oil each time until all the patties are cooked. Serve hot.
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