Ingredients:

  • 1 lb (450 g) cooked and flaked white fish (Cod or Haddock)
  • 1 lb (450 g) cooked and mashed potatoes (cooled)
  • 1 medium shallot, finely minced
  • 1/4 cup (60 ml) fresh parsley, chopped
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • Sea salt and fresh black pepper, to taste
  • 1 large egg, lightly beaten
  • 1/2 cup (60 g) all-purpose flour
  • 1 1/2 cups (180 g) Panko breadcrumbs
  • 3–4 tablespoons neutral oil (for pan-frying)

Instructions:

  1. Ensure the cooked fish is completely cool. Flake it finely into a large mixing bowl, carefully checking for any tiny bones.
  2. Add the cooled, mashed potato, minced shallot, parsley, lemon zest, and Dijon mustard to the bowl with the fish. Season generously with salt and pepper.
  3. Using your hands or a fork, very gently mix the ingredients until just combined. Avoid overmixing to prevent the potato starch from activating.
  4. Cover the bowl and refrigerate the mixture for at least 30 minutes to firm up, which is crucial for easy shaping.
  5. Set up three shallow dishes: one with flour, one with the lightly beaten egg, and one with Panko breadcrumbs.
  6. Divide the chilled mixture into 8 equal portions and gently form each portion into a neat patty, approximately 3/4 inch thick.
  7. Dredge each patty first in flour (shaking off excess), then dip briefly in the egg, and finally press firmly into the Panko breadcrumbs to achieve an even, thick coating.
  8. Heat the oil in a large non-stick skillet over medium heat until shimmering. Place the fish cakes carefully in the hot oil, working in batches so as not to overcrowd the pan.
  9. Fry for 4–6 minutes per side, until they are beautifully golden brown and heated completely through.
  10. Transfer the cooked fish cakes to a plate lined with kitchen paper to drain off any excess oil. Serve immediately with your desired accompaniments.