Irish Fish Cakes

These fish cakes are one of my favorite treats from Ireland. They can be made with salmon, cod, hake, halibut, rockfish, or any flaky seafood you have access too.

Fish cakes are popular in pubs along the coast of Ireland. They are pretty much a comfort food, and take the ubiquitous potato and combine it with the bounty from the coasts of the country.

These fish cakes are also a great way to use any leftover cooked fish you might have on hand. You can also use a mixture of seafood. For these, I used a mixture of cod and salmon.

Here's what you will need to make these fish cakes. 

Starchy potatoes, such as russets.

Ketchup (just a little bit)

Minced fresh parsley

Minced fresh tarragon

Eggs

Flour

Lemon juice

Bread crumbs

Salt and pepper

Oil for shallow-frying

1 pound of mixed fish fillets

How to prepare your seafood for these fish cakes. 

If you are using fresh or thawed raw fish, the easiest way to prepare it is to poach it. Place the fish in a skillet, just cover it with water and bring it to a simmer, cover, and cook for 5 minutes or so, until cooked.

You can also use leftover pan-fried or baked fish in these fish cakes.

How to make fish cakes: 

First, peel and cut you potatoes into chunks and simmer them in water until they are tender. Next, mash the potatoes and add the ketchup, herbs, lemon juice, and one egg. Stir in the fish and form the mixture into patties.

Dip the patties into flour, then a beaten egg, and then bread crumbs.

After you have chilled the patties in the refrigerator, fry them for five minutes per side.

Serving suggestions for Irish fish cakes. 

I served these fish cakes with a light watercress salad with vinaigrette. They also go well with...

Fennel, pomegranate, and arugula salad

Zucchini Parmesan Salad

Thai Cabbage Salad

Tomato and Fennel Salad

Roasted Corn and Zucchini Salad

This month, the Fish Friday Foodies are posting seafood recipes inspired by our travels. Our host is Culinary Adventures with Camilla.

I decided to choose Ireland for my fish inspiration. I have been to Ireland twice, mostly because my husband was born in Dublin and still has relatives there.

We took our kids there when the youngest graduated from high school. They had so much fun meeting their cousins and enjoying the younger drinking age.

When we went back the second time, we drove the southern route, staying in Galway, Kenmare, Waterford, Kinsale, Wicklow, and Dublin. One of the towns, Kinsale is a gorgeous seaside town in County Cork. It is probably the first Irish culinary capitol, and pioneered fine dining in the country. We had so much fun visiting the pubs of Kinsale, and enjoyed these fish cakes.

Here is everyone's inspired dish!

• Baked Salmon and Veggie Parcels by Food Lust People Love
• Foiled Fish with Mango by A Day in the Life on the Farm
• Fried Bombils and Bombay Ducks with Temprado Masala by Sneha's Recipe
• Pickled Fish, A Plethora of Textures, and Memories of a Holiday Trip to Denmark by Culinary Adventures with Camilla
• Senegalese Fish and Rice (Thiéboudienne) by Making Miracles

Irish Fish Cakes

Yield: 12 fish cakes

Author: Karen Kerr

These fish cakes are one of my favorite treats from Ireland. They can be made with salmon, cod, hake, halibut, rockfish, or any flaky seafood you have access too.

Ingredients:

• 1 1/2 pounds russet potatoes, peeled, coarsely chopped, and boiled until tender. 
• 1 pound mixed fish filets, such as cod, halibut, salmon, turbot, rockfish, or hake. 
• 1 tablespoon ketchup
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh tarragon
• Salt and pepper
• 2 large eggs, separated and beaten
• 1/2 cup all purpose flour 
• 1 cup bread crumbs
• 1/4 cup oil, for frying
• Salt and pepper

Instructions:

How to cook Irish Fish Cakes

1. Mash the cooked potatoes until smooth. 
2. Place the fish filets in a sauté pan, cover with water, bring to a boil, reduce the heat to a simmer, cover, and cook for five minutes. 
3. Drain the fish and, when cool, and flake the fish into large chunks with a fork. 
4. Mix the potatoes with the fish. Add the ketchup, lemon juice, herbs, and salt and pepper. 
5. Add one beaten egg and mix. 
6. Form the mixture into 12 patties. 
7. Dip the patties into the flour, then the beaten eggs, and then the bread crumbs. 
8. Refrigerate the patties for thirty minutes. 
9. Heat the oil in a skillet and cook the patties in batches over medium heat for 5 minutes on each side. 
10. Serve with a salad of your choice. 

Calories
280.69

Fat (grams)
6.46

Sat. Fat (grams)
1.30

Carbs (grams)
26.83

Fiber (grams)
3.09

Net carbs
23.75

Sugar (grams)
1.57

Protein (grams)
28.09

Sodium (milligrams)
4981.41

Cholesterol (grams)
105.08

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