Cod and prawn fish cakes

Diana Henry creates quick and simple fish cakes, with tartare sauce to go on the side
By Diana Henry
Cod and prawn fish cakes
  • Rating:
  • Serves: 4-6
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the fishcakes

  • 200 g white fish, poached and flaked
  • 200 g prawns, finely chopped
  • 400 g potatoes, boiled and mashed
  • 2 tbsp chopped parsley
  • 1 lemon, zest only
  • flour, for dusting
  • 1-2 eggs, beaten
  • 2-3 handfuls breadcrumbs
  • oil, for frying

For the tartare sauce

  • 2 tsp capers, rinsed
  • 1 shallot, finely chopped
  • 2 tsp gherkins, finely chopped
  • 1 200g jar mayonnaise
  • 2 tbsp crème fraîche
  • 1 tsp Dijon mustard


1. For the fish cakes: Stir the white fish and prawns into the mashed potato carefully, leaving some flakes of fish whole.

2. Add the chopped parsley, lemon zest and season with salt and pepper to taste.

3. Form the mixture into fish cakes. Put the flour, egg and breadcrumbs in 3 separate dishes. Coat the individual fish cakes in flour, followed by the egg and finally with the breadcrumbs, shaking off the excess at each stage.

4. Heat a little oil in a large frying pan. Fry the fish cakes until browned on both sides and cooked all the way through. This will take approximately 7 - 10 minutes in total depending on how plump the fish cakes are.

5. For the tartare sauce: combine the capers, shallot, gherkins, mayonnaise, crème fraiche and Dijon mustard in a bowl - you can add more or less of the ingredients to suit your taste.

6. Serve the fish cakes with the tartare sauce and a green salad.

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