Fish Cakes
Prep time: 60 mins
Cook time: 10 mins
Total time: 1 hour 10 mins
Serves: 4
  1. Peel and slice the potatoes into smaller chunks (they'll cook faster) bring a pan of salted water to the boil and cook your potatoes for 15 minutes.
  2. In a pan over a medium heat add the fish and pour over the milk. Cover and leave to simmer for 5 minutes.
  3. When the potatoes are ready, drain and return to the pan. Place back on the stove for a few seconds to dry up any excess water. Add the butter and mash. Midway, add the wasabi and a little salt and pepper and continue until smooth and creamy.
  4. Drain the milk from the fish and add the fish to the mash. Fold in the fish to break it up into flakes.
  5. For the fish cake coat, this is where it gets messy so lay everything out. Whip an egg in a bowl, lay flour on 1 plate and the bread crumbs on another.
  6. With your hand, pull out a handful of the fish and potato mash and dab the mixture into the flour, lightly press and shape the patty into a burger-shape.
  7. Sit the patty in the egg mixture until completely covered and transfer to the bread crumbs so again your patties are completely covered.
  8. Repeat until all the potato fish mixture has gone. Lay each patty on a plate and place in the fridge. The longer you leave these cakes in the fridge the more they will stay together when cooking!
  9. Heat some oil in a pan so it begins to spit. Place the patties on the oil and cook for 5-6 minutes on each side until a light golden brown.
  10. Squeeze a little lemon juice over and serve with the slice.
Recipe by At Home With Meg Stone at