Nutritional Info

Nutrition Facts

Serving Size 1 (103g)

Calories 497
Calories from Fat 430 (86%)
Amount Per Serving %DIV
Total Fat 47.7g 73%
Saturated Fat 18.1g 91%
Monounsaturated Fat 22g
Polyunsaturated Fat 7.7g
Trans Fat 0.0g
Cholesterol 795.4mg 265%
Sodium 158mg 7%
Potassium 77.4mg 2%
Total Carbohydrate 2.2g 1%
Dietary Fiber 0g 0%
Sugars 0.4g
Protein 10.2g 20%

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Recipe Description
Originally an economical dish, using lip leftover scraps of boiled fish, fish cakes are now featured on trendy menus. Serve these cakes piping hot with pats or slices of garlic butter and a good green salad.
Prep time
1 hr 10 min
Cook time
20 min
Ready In
1 hr 30 min


Serves Tool

Serves To:USMetric
6 Tablespoon(T)  butter
1 Pinch(pn)  pepper, freshly ground, to taste
1   egg, beaten
3 Clove(clv)  garlic, crushed
2 Tablespoon(T)  lemon juice, freshly squeezed
4 Tablespoon(T)  parsley, finely chopped
5 Tablespoon(T)  clarified butter, for frying
3 Slice(sli)  fresh white bread crumbs
2 Tablespoon(T)  seasoned flour
8 Ounce(oz)  cold leftover fish
1 Pinch(pn)  salt, to taste
1 Tablespoon(T)  parsley, chopped
1   egg yolk
1 Cup(c)  potatoes, mashed
1   large onion, finely chopped


First make the garlic butter: Cream the butter, stir in the parsley and a few drops of lemon juice at a time. Add the crushed garlic. Roll into butter pats or form into a roll and wrap in paper or foil, screwing each end so that it looks like a cracker. Refrigerate to harden. To make the fish cakes: Melt the butter in a saucepan and toss in the chopped onion. Cover and sweat on a gentle heat for 4 or 5 minutes, until soft but not colored. Scrape the contents of the pan into a bowl. Add the mashed potato and the flaked cooked fish, egg yolk and chopped parsley. Season well with salt and freshly ground pepper and taste. Form the mixture into fish cakes. Coat them first in seasoned flour, then in beaten egg and finally in crumbs and refrigerate until needed. Fry the fishcakes on a medium heat in clarified butter until golden on both sides.

Additional notes

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