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“These fish cakes are a meal in themselves, so just serve with a simple minted pea puree and arugula salad.”

Ingredients Nutrition

  • 6 ounces white fish fillets, skinned and finely cubed
  • 6 ounces smoked fish fillets, skinned and finely cubed
  • 12 ounces potatoes, cooked and mashed
  • 4 scallions, finely chopped
  • flour, for dusting
  • 6 tablespoons tartar sauce
  • 1 egg, beaten
  • 4 12 ounces breadcrumbs
  • 2 tablespoons sunflower oil


  1. In a large bowl mix the fish, potatoes and scallions together. Divide the mixture into 12 portions. Dust hands well with flour and shape the portions into flat cakes.
  2. Place 1 tbs of tartar sauce in the middle of 6 of the cakes, top with another cake and mould both halves to make one large fish cake, enclosing the tartar sauce in the middle.
  3. Coat the fish cakes in the beaten egg, then the breadcrumbs.
  4. Broil the cakes under a moderate heat for 15-20 mins, turning once, basting lightly with the oil until browned. Serve immediately.

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