Fish Cakes with Herbs


  • 3/4 lb haddock or cod fillet
  • 1 tbs lemon juice
  • 1 tbs Worcestershire sauce
  • 1 tbs prepared horseradish
  • 1/2 cup milk
  • 1 tbs fresh chives, chopped
  • 1 tbs fresh parsley, chopped
  • 1 and 3/4 cups potatoes, cooked and mashed
  • 1 and 1/3 cups bread crumbs
  • oil for frying


  • Puree the fish in a blender or food processor with the lemon juice, Worcestershire sauce and horseradish.
  • Transfer mixture to a bowl and stir in the milk, herbs and potatoes until evenly blended.
  • Shape the mixture into 4 patties, then coat with bread crumbs.
  • Add about 1/2 inch of oil into a large frying pan and using medium heat fry the fish cakes, turning once until golden on both sides. About 3-4 minutes per side.

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