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Fish and Potato Cakes

Transform store-bought or leftover mashed potatoes and white fish fillets into kid-friendly fish and potato cakes.

Serves 6
Ready in 25 mins
Prep time 15 mins
Cooking time 10 mins
273 calories per serving


> 1 lb thin white fish fillets, such as tilapia or halibut
> 1/4 tsp lemon pepper seasoning
> 4 tbsp canola oil, divided
> 1/2 (24 oz) pkg store-bought garlic mashed potatoes or 1 1/2 cups leftover mashed potatoes
> 1 large egg
> 1/2 cup panko bread crumbs
> 1 lemon

To Serve (Optional):

> Tartar sauce
> Cocktail sauce


Season the fish with the lemon pepper seasoning and salt. In a 12-inch nonstick skillet, heat 1 tbsp oil on medium-high. Add fish and cook 4 min., until cooked through, flipping halfway through. Transfer fish to a plate and let cool slightly. Using a fork, flake fish into bite-size pieces
In a microwave-safe bowl, microwave the potatoes 1–2 min., until warm. To bowl, add the egg, bread crumbs, and flaked fish. Grate the zest from half the lemon into potato mixture. Gently mix to combine. Cut lemon into wedges and set aside.
Using a ⅓-cup measure, shape fish mixture into 6 patties. Wipe out skillet. Heat remaining 3 tbsp oil on medium-high. In batches, cook patties 4–6 min., until golden, flipping halfway through. Transfer fish cakes to a paper towel–lined plate. Serve with lemon wedges and the tartar sauce and cocktail sauce, if desired.

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