Fish Cakes El Cajon

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“This is essentially a muscled up Bubble and Squeek with some flaked fish mixed in. It's a very good simple meal served with "Oh No! Not Broccoli" and a small green salad. You can use tartar sauce on the cakes, or some fat free gravy. If there are left overs, they make a good breakfast.”

Ingredients Nutrition

  • 3 medium russet potatoes
  • 4 ounces packages coleslaw mix
  • 2 small frozen fish cakes (I like Gorton's Cajun Blackened flavor)
  • dried red chili pepper flakes
  • cajun creole seasoning


  1. Cut unpeeled potatoes into a large dice.
  2. Boil potatoes and slaw mix for about 30 minutes.
  3. Meanwhile, nuke the fish cakes just under the time specified on the package.
  4. You are going to cook them some more.
  5. With a masher, smush the potatoes and slaw mixture together until they make a uniform consistency.
  6. Flake the fish and add it to the potato mixture.
  7. Add the chili and any other spice you might like to try.
  8. This recipe is flexible.
  9. Form into serving sized patties.
  10. Coat with Creole seasoning to taste.
  11. Saute in a small amount of oil until they have a brown, crusty surface.
  12. Enjoy!

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