Why You’ll Love This Recipe

These Crispy Fish Cakes are a perfect blend of creamy mashed potatoes and tender fish, lightly seasoned with fresh herbs and spices. The golden brown, crispy exterior contrasts beautifully with the soft and flavorful inside, and the sweet chili sauce adds a tangy, zesty kick. Whether you’re hosting a family dinner or preparing a chic appetizer for a party, these fish cakes will steal the show with their delightful crunch and delicious flavor.

Ingredients

For these Crispy Fish Cakes with Sweet Chili Sauce, you will need the following ingredients:

For the Fish Cakes:

400g white fish fillets (such as cod, haddock, or pollock), skin removed and chopped
2 medium potatoes, peeled and chopped
1 small onion, finely chopped
2 cloves garlic, minced
1 egg, beaten
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
1 teaspoon fish sauce (optional)
1/2 teaspoon ground white pepper
1/2 teaspoon smoked paprika
Salt to taste
1/2 cup breadcrumbs (plus extra for coating)
Vegetable oil for frying

For the Sweet Chili Sauce:

1/3 cup sweet chili sauce (store-bought or homemade)
1 teaspoon lime juice
Fresh coriander (cilantro) leaves for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Fish Cake Mixture:

Boil the Potatoes: Boil the chopped potatoes in salted water until tender, about 10-12 minutes. Drain well and mash until smooth. Set aside to cool.
Process the Fish: In a food processor, pulse the fish fillets until finely chopped but not pureed. Alternatively, you can chop the fish finely by hand.
Combine the Ingredients: In a large bowl, combine the mashed potatoes, chopped fish, onion, garlic, parsley, lemon juice, fish sauce (if using), white pepper, smoked paprika, and salt. Mix well.
Add the Egg and Breadcrumbs: Add the beaten egg and 1/2 cup breadcrumbs to the mixture. Stir to combine, forming a soft but moldable mixture. If the mixture is too wet, add more breadcrumbs, a tablespoon at a time.

2. Shape and Fry the Fish Cakes:

Shape the Fish Cakes: Wet your hands slightly and shape the mixture into small patties, about 8-10 pieces. Coat each patty lightly with extra breadcrumbs.
Fry the Fish Cakes: Heat vegetable oil in a large skillet over medium heat. Fry the fish cakes in batches for 3-4 minutes per side, or until golden brown and cooked through. Drain on paper towels.

3. Prepare the Sweet Chili Sauce:

Make the Sauce: In a small bowl, mix the sweet chili sauce with lime juice.

4. Serve:

Serve the Fish Cakes: Arrange the crispy fish cakes on a platter. Serve hot with the sweet chili sauce and garnish with fresh coriander.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Calories: Approximately 220 kcal per serving

Variations

Spicy Fish Cakes: Add a dash of cayenne pepper or chili flakes to the fish cake mixture for extra heat.
Vegetarian Option: Replace the fish with finely chopped vegetables like mushrooms, zucchini, or sweet potatoes for a vegetarian alternative.
Crispy Fish Cakes with Tartar Sauce: For a classic twist, serve the fish cakes with homemade or store-bought tartar sauce instead of sweet chili sauce.

Storage/Reheating

Storage: Store leftover fish cakes in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat the fish cakes in a skillet over medium heat for 2-3 minutes on each side until heated through, or bake them in a 350°F (175°C) oven for 10-12 minutes to maintain their crispiness.

FAQs

1. Can I make these fish cakes ahead of time?

Yes, you can prepare the fish cakes up to the frying stage and store them in the refrigerator for up to 1 day before frying. You can also freeze the un-fried patties for up to 2 months and fry them from frozen.

2. Can I bake the fish cakes instead of frying them?

Yes, for a healthier option, bake the fish cakes at 375°F (190°C) for 15-20 minutes, flipping halfway through, until golden and crispy.

3. What type of fish can I use for these cakes?

Cod, haddock, and pollock are all great choices for fish cakes. You can also use other white fish like tilapia or flounder for a similar flavor and texture.

4. How do I keep the fish cakes from falling apart?

The key is to make sure the mixture is well-bound with breadcrumbs and egg. If the mixture feels too loose, add more breadcrumbs to help it hold together.

5. Can I use frozen fish for this recipe?

Yes, frozen fish works fine. Just make sure it is completely thawed and patted dry before using to avoid excess moisture in the mixture.

6. Can I use a different sauce instead of sweet chili sauce?

Yes, you can use other sauces like tartar sauce, garlic aioli, or even a squeeze of fresh lemon juice to complement the fish cakes.

7. How do I know when the fish cakes are cooked through?

The fish cakes are done when they are golden brown on both sides and the fish inside is cooked through, which takes about 3-4 minutes per side.

8. Can I add more vegetables to the fish cakes?

Yes, finely chopped vegetables like carrots, peas, or corn can be added to the mixture for extra flavor and texture.

9. Can I freeze the cooked fish cakes?

Yes, you can freeze the cooked fish cakes. Place them in a single layer on a baking sheet to freeze, then transfer to an airtight container or freezer bag. Reheat in the oven when ready to serve.

10. How do I make these fish cakes spicier?

To add more heat, you can increase the amount of chili powder, add some cayenne pepper to the mixture, or serve with a spicy dipping sauce.

Conclusion

Crispy Fish Cakes with Sweet Chili Sauce are an irresistible combination of flaky fish, creamy mashed potatoes, and vibrant spices, fried to golden perfection and served with a tangy sauce. These fish cakes are simple to make, yet incredibly flavorful and satisfying. Perfect for any occasion, they’re guaranteed to be a crowd-pleaser. Enjoy them as a starter, snack, or main dish, and let the fresh, zesty flavors shine through!

Crispy Fish Cakes with Sweet Chili Sauce

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Author: Paula
Total Time: 30 minutes
Yield: 4 servings

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Description

Crispy Fish Cakes with Sweet Chili Sauce are a delicious combination of flaky white fish, creamy mashed potatoes, and fragrant herbs, all fried to a perfect golden brown. Paired with a tangy, sweet chili sauce, this dish is a perfect balance of crunchy textures and fresh flavors.

Instructions

Boil the Potatoes: Boil the chopped potatoes in salted water until tender, about 10-12 minutes. Drain well and mash until smooth. Set aside to cool.
Process the Fish: In a food processor, pulse the fish fillets until finely chopped but not pureed. Alternatively, you can chop the fish finely by hand.
Combine the Ingredients: In a large bowl, combine the mashed potatoes, chopped fish, onion, garlic, parsley, lemon juice, fish sauce (if using), white pepper, smoked paprika, and salt. Mix well.
Add the Egg and Breadcrumbs: Add the beaten egg and 1/2 cup breadcrumbs to the mixture. Stir to combine, forming a soft but moldable mixture. If the mixture is too wet, add more breadcrumbs, a tablespoon at a time.
Shape the Fish Cakes: Wet your hands slightly and shape the mixture into small patties, about 8-10 pieces. Coat each patty lightly with extra breadcrumbs.
Fry the Fish Cakes: Heat vegetable oil in a large skillet over medium heat. Fry the fish cakes in batches for 3-4 minutes per side, or until golden brown and cooked through. Drain on paper towels.
Make the Sauce: In a small bowl, mix the sweet chili sauce with lime juice.
Serve the Fish Cakes: Arrange the crispy fish cakes on a platter. Serve hot with the sweet chili sauce and garnish with fresh coriander.