top of page


Updated: Oct 7, 2021

Freezable and simple, vegetable-packed fish patties are an enjoyable family meal served with salad or steamed carrots and broccoli.

Makes approximately 4 servings

Preparation time is approximately 30 minutes

Cooking time is approximately 10-15 minutes



2 x 400g of tinned fish (tuna or salmon)

1 onions, chopped

100ml semi-skimmed milk

450g white potatoes, peeled and quartered

75g frozen peas, beans or sweetcorn

Handful of fresh chopped chives

1 large egg, beaten

Handful of plain (or gluten free) flour for dusting

20ml olive oil

Small knob of butter


How to make easy Fish Patties

  1. Peel and cook the potatoes in boiling water until just soft. Drain well in a sieve and transfer to a bowl. Mash the potato with milk and a knob of butter using a potato masher or fork. Allow mashed potatoes to cool.

  2. Add the tinned fish to the mashed potato bowl. Add the sweetcorn, peas and/or beans, chopped chives and a generous sprinkle of black pepper to bowl and gently mix together using hands or wooden spoon.

  3. Form into 6-8 patties.

  4. Pour the beaten egg on one plate and scatter flour on the other. Dip the patties in egg and then flour and arrange on a sheet of baking paper on a tray. Put the patties in the fridge for at least half an hour to firm up if they feel very soft.

  5. At this point you can freeze the patties, wrapped individually for another day (but defrost thoroughly before moving onto the next stage).

  6. Heat a large frying pan with a generous glug of olive oil. When the oil is hot, carefully lower the fish cakes into the pan. Cook for 5- 7 minutes or until golden brown underneath and then carefully flip them over. Fry for another 5-7 minutes or until golden on the bottom and heated all the way through.

Serve with salad or steamed carrots and broccoli.

Cooking-Good_Easy Fish Patties
Download PDF • 492KB


'Lighten up' leave the skin on the potatoes just give them a good scrub before cooking, this increases you fibre intake.

Kids love being involved in this recipe. Why not put them in charge of the mashing whilst you set to work on step 2? And mixing all the veg into the mashed potato?

These are great for freezing! See step 5 for instructions.

You can also coat in breadcrumbs to make them into fishcakes!

Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.

Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

117 views0 comments

Recent Posts

See All


bottom of page