Fish Cakes

These fish cakes are so delicious – they taste even better when my husband makes them 🙂  We have tried different varieties of fish and stock fish / hake is perfect and we usually serve it with a simple crisp green salad and balsamic dressing.

Fish Cakes



800g fish of choice
125ml milk
60ml water
7 medium potatoes cooked and mashed
60g butter
Salt and coarsely ground black pepper to taste
60ml fresh parsley chopped or 20 ml dried
1 extra large egg lightly beaten
250 ml cake flour
250 ml dried breadcrumbs
2 extra large eggs for crumbing
Oil for frying 


  1. Poach the fish in the milk and water until cooked.
  2. Drain, debone, skin and flake.
  3. Boil the potatoes, drain and mash. Add the salt, pepper, parsley and the egg.
  4. Divide into approximately eighteen balls and form flat fish cakes.
  5. Roll in the flour then the beaten egg and lastly the breadcrumbs.
  6. Leave in the fridge for 30 minutes to allow the crumbs to set.
  7. Fry in shallow oil until golden brown on both sides.

Submitted by:  Pete Frielinghaus, Mauritius


One thought on “Fish Cakes

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