I love to fish, and I always seem to have a freezer full of fish that needs to be used. Fish cakes are a traditional European dish that was made to use up leftover fish and potatoes. Today I decided to whip up this recipe to help make space in the freezer. Of course, this simply means I need to plan my next fishing trip!
I went with an Asian theme for my fish cakes using ginger and red pepper flakes. To make a classic version you can leave out the ginger and red pepper flakes, or try another tasty combination. I plan to try my next batch of fish cakes with a caper and dill twist. Updates to follow…
Whatever combination that you choose, make sure to pair it with a zesty dipping sauce. I made some sriracha mayo by mixing together (wait for it…) sriracha and mayo! Use a ¼ cup of mayo for each serving, adding sriracha to taste. I like it spicy so I used 1 tsp per serving. You could also try tartar sauce, or a spicy remoulade! The possibilities are endless.
- 1 large potato, cubed (mine was 10 oz)
- 1 lb trout fillets, cooked, cooled and flaked (~3 cups)
- 1 ½ tsp ginger, minced
- ½ tsp red pepper flake
- 1 tsp chives
- ½ tsp lemon zest
- ½ tsp onion powder
- 1 egg, beaten
- 1 cup fine bread crumbs
- Olive oil, for frying
- Sriracha Mayo, for serving
- Cook cubed potato by pan frying or boiling until tender and soft enough to mash.
- Combine cooked potato with flaked fish. I used trout in this recipe, however white fish is more traditional. Mash slightly with a fork.
- Fold ginger through egg into the fish mixture.
- Divide mixture into 3 batches. Working with a single batch at a time, form into 4 patties and coat with bread crumbs.
- Heat a heavy bottomed skillet with just enough olive oil to coat the pan. Cook the first batch over medium low heat until golden on each side.
- Repeat steps 4 & 5 with remaining 2 batches.
- Serve with sriracha mayo and side salad. Each serving is 3 cakes.
