This week’s recipe: Potato fishcake

I had some fish leftovers from yesterday’s dinner and there isn’t much I could do with that apart from throwing it in a soup (soup when it is 30+ degrees anyone?) or making fish cakes, which I love and can be frozen for lazy dinner. There are super easy to make and go with just about anything, with sautéed vegetables or salad…


  • 300 g potatoes
  • 100 g of any fish (I like red snapper or kekap merah, which can be found in any big supermarket)
  • Vegetable oil
  • Herbs, optional (here I used dried thyme)
  • 1 egg
  • a squeeze of lemon
  • 1 tablespoon of flour, plus extra for dusting
  • For the side sauce (optional): half cup of cooking cream, half teaspoon of wasabi, a squeeze of lemon and salt.

Method – 30min

  1. Peel the potatoes, cut into chunks, and boil until tender
  2. Meanwhile, in a pan, cook the fish through with a little oil
  3. Mash the potatoes with a fork or masher
  4. Flake the fish into the bowl, and add all the ingredients: 1 tablespoon of flour, the egg, squeeze of lemon, salt and pepper to taste, herbs (if any).
  5. Dust a plate with a little flour. Divide the mixture into small patties with hands, dusting them with flour as you go.
  6. Put them onto a clean plate also dusted with a little flour.
  7. The fish cakes can now be frozen (lay them flat in a freezer bag) or pop them in the fridge for an hour to allow them to firm up.
  8. Heat oil in a frying pan over a medium heat, add the fishcakes and cook for 3 to 4 minutes on each side, or until crisp and golden.
  9. Serve when still hot and for the wasabi sauce, just combine the above mentioned ingredients.

To read the Indonesian translation, click here.

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