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Crispy Fish Cakes

These delicious fish cakes are crispy on the outside and creamy on the inside due to their surprise ingredient: mashed potatoes. Perfect as party appetizers, a first course, or as the main dish with a tossed salad.
Course Appetizer, Lunch, Main Dish
Cuisine Jewish
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 2 hours 25 minutes
Servings 4 servings


  • 2 cups flaked, cooked cod (or other white fish)
  • 2 cups mashed potatoes
  • 2 tbsp. melted butter, unsalted
  • 1/2 cup milk
  • 2 eggs, beaten
  • 2 tsp. Kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 2-3 tbsp. canola or vegetable oil
  • lemon wedges (optional)
  • tartar sauce (optional)


  1. In a large mixing bowl, gently combine all ingredients (except canola oil, lemon wedges and tartar sauce). Mix until everything is combined. With your hands, form 8 fish cakes and put them on a plate. Refrigerate for 2 hours to allow the cakes to set and chill.
  2. In a large skillet, heat canola or vegetable oil on medium heat. Fry each cake until golden brown on both sides, approximately 4 minutes per side. Drain on paper towels to remove excess oil. Serve with lemon wedges and tartar sauce.

Recipe Notes

NOTE: This recipe will make 8 medium size fish cakes or 16 appetizer size cakes.