Californian fish cakes



Serves 4



Fish cakes

450g cooked white fish (e.g. cod, haddock, halibut)

350g cooked potatoes e.g King Edwards or Desirée

1 tbsp chopped parsley

1 stick celery, finely sliced

1 tbsp finely chopped chives

2 small eggs

85g breadcrumbs, - use stale bread if you’re making your own breadcrumbs

1 lemon


Salt and pepper

Vegetable or olive oil

Flour for dusting, optional


Tartare sauce

125g mayonnaise

2 tbsp capers, roughly chopped

1 tsp Dijon mustard

1 tsp chopped parsley



  • Peel and dice the cooked potatoes and place in a large mixing bowl. Use your fingers to flake in the cooked fish.
  • Add the parsley, celery and chives.  Use your hands to mix thoroughly.  Add two eggs and continue mixing with your hands to help breakdown the potatoes.  Get the mixture nice and sticky so it will hold together well.
  • Season with a little salt and pepper then add the breadcrumbs.
  • Gather a ball of the mixture together in your hands and then flatten out to form a patty/cake shape. If you find the mixture is too sticky, lightly dust your hands with flour to help shape the cakes.  Once you’ve made all your fishcakes chill them in the fridge for at least 30 minutes (you could also make them a day in advance, they can stay in the fridge overnight).
  • Heat your barbecue grill.  Lightly brush each side of the fishcakes with a little oil.   Cook the cakes on each side for about 4 minutes, try not to turn them too often or you’ll risk them falling apart. If you’re not cooking on a barbecue, you can use a large frying pan instead; heat 4 tablespoons of vegetable oil, then fry each cake for 4 minutes on either side until golden brown.  
  • To make the tartare sauce, simply mix all the ingredients together.
  • Finish the cakes off with a squeeze of fresh lemon juice and serve warm with the tartare sauce.