Fish Cakes Recipe

Great fun to make with the family!


  • 450g potato, mashed
  • 380g JCF Fish Pie Mix
  • 100g fresh breadcrumbs
  • Zest of 1 Lemon
  • 40g Fine green beans, sliced into little rounds
  • 1 egg, beaten
  • Herbs of your choice – I used Chives & Parsley – chopped
  • Cayenne Pepper, to taste (I use 2 tsp)

(Serves 6)


Preheat the oven to 190C

Cook fish pie mix with 2tbsp of milk in the microwave on high for 1 min 40 sec

Drain the milk from the fish & lightly mash the fish in with the potato. Incorporate herbs, sliced beans & seasoning

Pour the beaten egg onto a dish, put a little plain flour on another and breadcrumbs + lemon zest, on a third one

Now for the fun bit, although a bit sticky! Divide mix into 6 equal quantities. With your hands shape each into a fishcake, coat in flour, dip in beaten egg & cover in breadcrumbs

Heat a pan that is safe to use in the oven & can accommodate all the fishcakes, with some butter & olive oil

Place the fishcakes in the oil & butter and cook for a couple of minutes over a medium heat, to brown them
Turn & repeat to brown the other side

Place the pan in the oven for approximately 25 minutes

Depending on how thick you make these, the cooking times may vary. Always ensure food is piping hot and cooked through before serving

Serve with your chosen garnish – veg or salad

In this photo I used sliced avocado, washed raw spinach leaves, cherry tomatoes and a good wedge of lemon & some tartare sauce – yummy!!