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Baked Fish Cakes with Homemade Tartar Sauce

Baked Fish Cakes with Homemade Tartar Sauce

I know that most people fry their fish cakes but I prefer to bake mine. They taste just as good -or better- and they’re much healthier. If you do chose to fry yours you may need to add a little extra binder (egg or additional bread crumbs) to help them stay together in the pan and fry them on medium high rather than “center of the sun” high heat. They won’t stay together properly and you’ll burn the outside before they’re hot all the way through. If you want an easier and healthier way though.. try them baked! You’ll never go back to fried fish cakes!

They are even better with your own tartar sauce. Homemade is way better than store bought and the recipe below is just to easy.


Fish cakes

  • 3 boneless & skinless white fish fillets (basa or snapper are great)
  • 2 medium sized baker/russet potatoes
  • 1 celery stock very finely diced
  • 1 heaping tbsp onion finely diced
  • pinch of dried chili flakes
  • salt & pepper
  • 1 tsp butter
  • 1 tbsp chopped parsley
  • 2 tbsp fine bread crumbs

Tartar Sauce

  • 3 tbsp light mayonnaise
  • 2 tbsp relish (green or yellow are both fine)
  • 1/2 tsp lemon juice
  • salt & pepper


Boil the potatoes as you would for regular mashed. If you have a steamer, steam the fish over the potatoes until it’s cooked through and flaky. If you don’t have a steamer, poach or bake the fish until cooked through.

Mash the potatoes with the butter and then add everything but the fish. Mix together well and then flake the fish into the potato mixture and mix gently. Form into cakes and let sit in the fridge for at least a half hour so they can firm up a little bit. While they’re in the fridge- mix together all of the tartar sauce ingredients, cover and chill until ready to serve.

Bake chilled fish cakes at 350 in a foil lined pan for 10-12 minutes and then directly under the broiler until they they’re golden brown.

Prep Time: 20 minutes

Cook time: 15 minutes

Total time: 35 minutes

Yield: 4 servings

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