Lemon and parsley fishcakes

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Lemon and parsley fishcakes
Lemon and parsley fishcakes
  • Serves: 4-6 (makes 12)

  • Prep time:

  • Cooking time:

  • Total time:

    plus chilling
  • Skill level: Bit of effort

  • Costs: Cheap as chips

Woman's Weekly recipe Fishcakes are a firm favourite with many families for a speedy midweek tea - but have you ever tried making your own? It's simpler than you'd think, and these lemon and parsley fishcakes taste better than anything you can get out of a packet. Serve them with homemade tartare sauce, potato wedges and a generous pile of peas for a complete meal.


  • 500-600g white fish, eg, coley
  • 450-500g mashed potato
  • Zested rind and juice of 1 lemon
  • 2tbsp chives
  • 4 spring onion, finely chopped
  • 2tbsp plain flour
  • 2 medium eggs, beaten
  • 150g  dried white breadcrumbs
  • Rapeseed or sunflower oil, for shallow frying
For the tartare sauce:
  • 4tbsp mayonnaise
  • 1tsp Dijon mustard
  • 1tsp horseradish sauce
  • 1 shallot, peeled and finely chopped
  • 1tbsp capers, drained and chopped
  • 1-2 small gherkins, chopped
  • 1tbsp freshly chopped parsley
  • Lemon slices, to garnish

Any boneless white fish can be used for these fishcakes we used portions of frozen coley, which I allowed to defrost before using, so they were quite inexpensive to make.


  1. Place the fish in a large pan and cover with water. Bring to the boil and simmer for 3-4 mins. Turn the heat off and leave the fish to poach for a further 3-4 mins until it's cooked through and flakes easily. Drain the fish well.
  2. Mix the fish with the mashed potato, lemon rind and juice, chives and spring onions and season with salt and pepper. Divide the mixture into 12 and shape each into a fishcake.
  3. Mix the flour with salt and pepper. Dip each fishcake in the flour, then the beaten egg and finally in the breadcrumbs. If time, chill them before cooking.
  4. To make the tartar sauce, mix all the ingredients together and season with salt and pepper. Spoon into a bowl and garnish with quartered lemon slices.
  5. Heat some oil and cook the fishcakes in 2-3 batches, cooking for 4-5 mins on each side until crisp and golden and heated through. Serve immediately with tartar sauce.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 400(kcal)
  • Fat 18.0g
  • Saturates 2.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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