OMG, you guys, I just made these super delish white fish cakes, and they’re giving me life! The combo of fluffy potatoes, flaky fish, and a hint of nutmeg is seriously next-level, and squeezing some lemon over them is *chef’s kiss*.
I love creating these German Fish Cakes because they’re a delightful blend of tender white fish and hearty potatoes. Packed with protein and enriched with parsley and a pinch of nutmeg, this dish is both nutritious and flavorful.
Served with lemon wedges, they’re perfect for a light, satisfying meal.
German Fish Cakes Recipe Ingredients
- White Fish Fillets: High in protein, low in fat; delicate, mild flavor.
- Potatoes: Rich in carbohydrates and fiber; provide a creamy, starchy base.
- Onion: Adds sweetness and depth; contains antioxidants and vitamin C.
- Egg: Binds ingredients; provides protein and healthy fats.
- Fresh Parsley: Adds freshness; rich in vitamins A, C, and K.
- Breadcrumbs: Provide a crispy texture; adds slight crunch.
German Fish Cakes Recipe Ingredient Quantities
- 500g white fish fillets (cod or haddock), skinned and boned
- 200g potatoes, peeled and boiled
- 1 onion, finely chopped
- 1 egg, beaten
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons breadcrumbs
- Salt and pepper, to taste
- Pinch of nutmeg
- Oil for frying
- Lemon wedges, for serving
How to Make this German Fish Cakes Recipe
1. Boil the potatoes in salted water until tender, then drain and mash them until smooth. Set aside to cool.
2. In a large bowl, flake the white fish fillets into small pieces.
3. Add the cooled mashed potatoes to the fish, along with the chopped onion, beaten egg, and fresh parsley.
4. Season the mixture with salt, pepper, and a pinch of nutmeg. Mix everything together until well combined.
5. Shape the mixture into small patties, using about 2 tablespoons of the mixture for each patty.
6. Place the breadcrumbs in a shallow dish, and coat each fish cake evenly by rolling them in the breadcrumbs.
7. Heat oil in a large frying pan over medium heat.
8. Fry the fish cakes in batches, cooking for about 3-4 minutes on each side, or until they are golden brown and cooked through.
9. Once done, remove the fish cakes from the pan and let them drain on paper towels to remove excess oil.
10. Serve the fish cakes hot with lemon wedges on the side for squeezing over them. Enjoy!
German Fish Cakes Recipe Equipment Needed
1. Large pot
2. Colander
3. Potato masher or fork
4. Large bowl
5. Knife
6. Cutting board
7. Spoon
8. Shallow dish
9. Large frying pan or skillet
10. Spatula
11. Paper towels
FAQ
- Can I use other types of fish? Yes, you can substitute the white fish fillets with similar firm white fish such as tilapia or pollock.
- Do I need to precook the fish? No, the fish will cook during the frying process in the fish cakes.
- Can I prepare the mixture in advance? Yes, you can prepare the fish cake mixture and refrigerate it for up to 24 hours before frying.
- What can I use instead of breadcrumbs? You can use crushed crackers or panko breadcrumbs as an alternative.
- Is there a gluten-free option for this recipe? Use gluten-free breadcrumbs to make the recipe gluten-free.
- How do I prevent the fish cakes from falling apart? Ensure the mixture is well-combined and chill it for 30 minutes before shaping and frying.
- What oil is best for frying? Use a neutral oil with a high smoke point, like canola or vegetable oil, for frying.
German Fish Cakes Recipe Substitutions and Variations
- 500g white fish fillets (cod or haddock) can be substituted with pollock or tilapia for a similar texture.
- 200g potatoes can be replaced with sweet potatoes for a different flavor twist.
- 1 onion can be substituted with shallots for a milder taste.
- 2 tablespoons fresh parsley can be swapped with fresh dill or chives for a new herbal note.
- 2 tablespoons breadcrumbs can be replaced with panko for a lighter, crunchier texture.
Pro Tips
1. Chill the Mixture: After combining the mashed potatoes, fish, and other ingredients, refrigerate the mixture for about 30 minutes. This helps firm it up, making it easier to shape the patties and preventing them from falling apart while cooking.
2. Use Panko Breadcrumbs: For a crunchier texture, consider using panko breadcrumbs instead of regular breadcrumbs. They will give your fish cakes a lighter and crispier coating.
3. Enhance Flavor with Zest: Add a bit of lemon zest to the fish mixture for a fresher flavor that complements the fish and parsley nicely.
4. Test Frying Temperature: Before frying all the patties, test the oil temperature with a small piece of the mixture. If it sizzles and rises to the surface without browning too quickly, the oil is ready for frying.
5. Keep Patties Warm: If cooking in batches, keep the cooked fish cakes warm in an oven preheated to 100°C (212°F) while you finish frying the rest. This ensures they stay hot and crispy when serving.
German Fish Cakes Recipe
My favorite German Fish Cakes Recipe
Equipment Needed:
1. Large pot
2. Colander
3. Potato masher or fork
4. Large bowl
5. Knife
6. Cutting board
7. Spoon
8. Shallow dish
9. Large frying pan or skillet
10. Spatula
11. Paper towels
Ingredients:
- 500g white fish fillets (cod or haddock), skinned and boned
- 200g potatoes, peeled and boiled
- 1 onion, finely chopped
- 1 egg, beaten
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons breadcrumbs
- Salt and pepper, to taste
- Pinch of nutmeg
- Oil for frying
- Lemon wedges, for serving
Instructions:
1. Boil the potatoes in salted water until tender, then drain and mash them until smooth. Set aside to cool.
2. In a large bowl, flake the white fish fillets into small pieces.
3. Add the cooled mashed potatoes to the fish, along with the chopped onion, beaten egg, and fresh parsley.
4. Season the mixture with salt, pepper, and a pinch of nutmeg. Mix everything together until well combined.
5. Shape the mixture into small patties, using about 2 tablespoons of the mixture for each patty.
6. Place the breadcrumbs in a shallow dish, and coat each fish cake evenly by rolling them in the breadcrumbs.
7. Heat oil in a large frying pan over medium heat.
8. Fry the fish cakes in batches, cooking for about 3-4 minutes on each side, or until they are golden brown and cooked through.
9. Once done, remove the fish cakes from the pan and let them drain on paper towels to remove excess oil.
10. Serve the fish cakes hot with lemon wedges on the side for squeezing over them. Enjoy!
