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