Classic Fish Cakes
Kimberly Killebrew
Pull up a chair and enjoy a serving of these wonderfully flavorful fish cakes with homemade tartar sauce!
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Appetizer, Main Course
Cuisine American
Servings 4 servings
Calories 283 kcal
- 2 large potatoes (about 2 cups mashed), diced, boiled and drained
- 1 pound white-fleshed fish, COOKED (cod, haddock, pollock, halibut, flounder)
- 1 large egg
- 3 tablespoons sour cream
- 2 tablespoons butter, softened
- 2 green onions, sliced
- 3 tablespoons chopped fresh parsley
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dry ground mustard
- panko breadcrumbs , for coating
- (Gluten-free use GF panko breadcrumbs)
- oil for frying
- Homemade Tartar Sauce
- To save time, cook the fish and potatoes in advance then mash the ingredients together when you're ready to make the fish cakes.
Serving: 2fish cakes | Calories: 283kcal | Carbohydrates: 17g | Protein: 27g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 121mg | Sodium: 741mg | Potassium: 1296mg | Fiber: 5g | Sugar: 1g | Vitamin A: 665IU | Vitamin C: 27mg | Calcium: 100mg | Iron: 7mg