tray of fishcakes with lemon slices
Photography, Stephen Harris

Classic PEI Fish Cakes

This classic Maritimes fish cakes recipe is easy to throw together and uses ingredients right from your pantry.

Only six simple ingredients are required to make these classic PEI fish cakes. They’re also easy to make and even easier to dress up as an impressive appetizer – just plate them with a sprinkling of microgreens and a dollop of homemade tartar sauce or garlicky tzaziki. Alternatively, serve as a healthy-ish main course with a crisp green salad and our favourite Sesame and Honey Vinaigrette. The fish used in this traditional Maritimes recipe is salt haddock, an affordable option you can get from most specialty fish shops. Serve fish cakes with homemade tzaziki or a homemade tartar sauce and lemon wedges.

tray of fishcakes with lemon slices

PEI Fish Cakes

These 6 ingredient fish cakes are a quick and easy appetizer. Alternatively, pair with a fresh green salad and you have a healthy main course. The fish used in this classic Maritimes recipe is salt haddock, which you can get from most specialty fish shops. Serve with Tzaziki or a homemade tartar sauce.
Course Appetizer
Servings 6 servings


  • 3 lbs russet potatoes peeled and cut into 1-inch pieces
  • 1 lb salt haddock
  • 2 large shallots finely diced
  • ¼ cup fresh dill or chives finely chopped
  • salt
  • freshly ground pepper
  • 1 tbsp unsalted butter
  • 1 tbsp vegetable oil
  • microgreens for garnish
  • 1 lemon cut into wedges, for serving
  • tzatziki or tartar sauce for serving


  • Add potatoes to a large pot, cover with enough water to cover by at least 1 inch, season with salt. Bring water to a boil over high heat and then reduce to medium; cook potatoes until fork-tender, about 12 to 15 minutes. Drain and transfer back to the pot. Mash potatoes until smooth and season with salt and pepper.
  • Meanwhile, rinse the salt haddock thoroughly under warm water to remove excess salt. Add haddock to a small pot, cover with water and boil for 2 to 3 minutes. Drain boiled haddock and rinse again with warm water.
  • Crumble haddock into small pieces directly on top of the mashed potatoes. Add the shallots and herbs, season with salt and pepper. While the mixture is still warm, form into 2 1⁄2–inch-wide cakes. Place cakes on a parchment paper-lined baking tray. Cover tray with plastic wrap and refrigerate until cold.
  • Once cakes are cold, melt butter and oil in a large non-stick pan over medium-high heat. Fry cakes until golden, about 3 to 4 minutes per side. Transfer to another parchment paper-lined baking tray.
  • Fried cakes can be kept warm in a 275°F oven while remaining cakes are fried.
  • Serve cakes on a platter with lemon wedges on the side. Sprinkle optional microgreens over fish cakes and serve with tzatziki or tartar sauce.


Make-ahead tip: Formed cakes can be refrigerated up to 3 days before cooking.

book cover
Excerpted from Canada’s Food Island: A Collection of Stories and Recipes from Prince Edward Island by Farmers and Fishers of Prince Edward Island. Photography by Stephen Harris. Stories and captions by Stuart Hickox. Copyright © 2022 by Lobster Fishers of PEI. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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