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+ servings
fish cakes

Fish Cakes with Quick Lemon Tartare Sauce

Simple and tasty cod fish cakes with a quick lemon tartare sauce. Easy to make these and are great for lunch dinner.
Course Lunch
Cuisine British
Prep Time 10 minutes
Cook Time 30 minutes
Firming time in the fridge 30 minutes
Total Time 1 hour 10 minutes
Servings 3
Calories 498kcal


For the fish cakes

  • 400 g floury potatoes peeled and cut into quarters
  • 250 g cod fillet skin off
  • 1 bay leaf
  • 50 g plain flour (all purpose flour)
  • 1 large egg beaten
  • 100 g fresh breadcrumbs
  • 1 tsp paprika
  • 1 tbsp capers drained and chopped finely
  • 2 tbsp finely chopped flat leaf parsley
  • 3 tbsp finely chopped chives
  • 1 tbsp butter
  • 1 tbsp olive oil
  • ½ tsp sea salt
  • ½ tsp cracked black pepper

For the quick lemon tartare sauce

  • 4 heaped tbsp good quality mayonnaise
  • 4 cornichons finely chopped
  • 1 tbsp capers drained and rinsed then finely chopped
  • 1 tsp chopped flat leaf parsley
  • 1 heaped tsp chopped chives
  • The zest and juice of half a small lemon


To Make The Fish Cakes

  • Place the potatoes in a saucepan, cover with water and bring to the boil.
    Reduce the heat to a quick simmer and cook until the potatoes are tender.
    Drain the potatoes then return to the saucepan to dry out.
    Crush the potatoes with a fork until you have a rough mash with big and small bits.
  • Add the cod and bay leaf to a large saute pan with a lid, cover with water. Bring a quick simmer then cover with the lid. Cook for about 5 - 10 minutes depending on how thick your cod fillets are. The fish should be just flaky.
    Remove the skin if any and discard.
    Drain the fish well then place in a bowl and flake with a fork.
  • Add the potatoes and fish to a large mixing bowl. Add the herbs, capers, salt and pepper and 2 tablespoons of the beaten egg. 
    Using a spoon mix all the ingredients together.
    Shape the fish cake mixture into 6 cakes.
  • Have 3 bowls ready, flour in one,  the beaten egg in another and the breadcrumbs in the last bowl.
    Dip each fishcake in the flour, then the egg and then breadcrumbs. Make sure the fishcakes are completely coated.
    Place the fish cakes on a plate then refrigerate for 30 minutes to firm up.
  • Heat the butter and oil in a skillet over a medium heat. Cook the fish cakes for about 3 to 4 minutes each side or until they are golden brown and hot in the middle.  
    Depending on the size of your skillet and the size of your fishcakes you may want to cook these in batches.
    Serve immediately with a green salad, lemon wedges and tartare sauce. 

To Make The Tartare Sauce

  • Add the mayonnaise to a small serving bowl, stir in the remaining ingredients then leave in the fridge until you are ready to serve.


  • Floury potatoes work best for these fish cakes, I used Maris Piper. Try to keep the potatoes the same size when boiling that way they will all be cooked at the same time.
  • I used cod but any firm white fish will work great as will a mixture of different fish.
  • I used fillet of cod with the skin removed if your fish has skin on just remove it once cooked.
  • For the breadcrumbs, I used day-old sourdough bread. Pulse the bread in a food processor until you have a very fine crumb.
  • The paprika gives colour to the breadcrumb, turmeric would also do the same.  
  • Calories listed are for two fish cakes per serving and are approximate.
  • There is ample quantity of tartare sauce but divided into three potions the calorie content is 120, again this is approximate.
  • Please use sustainable cod.


Calories: 498kcal