Kid-Friendly

Mini British Fish Cakes

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Mini British Fish Cakes
Golden-brown mini fish cakes served with tangy tartar sauce and lemon wedges.

Introduce your little ones to the classic taste of Britain with these Mini Fish Cakes! A favorite in many British households, these small delights pack all the flavor of their larger counterparts into bite-sized perfection. Made with flaky white fish and seasoned potatoes, they are easy to prepare and a hit at any gathering. Pair them with tangy tartar sauce or fresh lemon for an extra zing!

“Mini Fish Cakes: A taste of Britain in every bite!”

Ingredients

  • 500g (1 lb) cod or haddock fillets
  • 2 medium potatoes, peeled and diced
  • 1 small onion, finely chopped
  • 1 egg, beaten
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper, to taste
  • Breadcrumbs for coating
  • Vegetable oil for frying
Tartar Sauce
  • 1/2 cup mayonnaise
  • 1 tablespoon relish or finely chopped pickles
  • 1 teaspoon Dijon mustard
  • Juice of half a lemon
  • Salt and pepper, to taste

Instructions

  1. Cook the Potatoes: Place diced potatoes in a pot of salted water. Bring to a boil and cook until tender, about 15 minutes. Drain well and return to the pot.

  2. Prepare the Fish Mixture: While the potatoes are cooking, poach the fish fillets in simmering water for about 10 minutes or until cooked through. Remove from heat and let cool slightly before flaking into small pieces with a fork.

  3. Combine Ingredients: Mash the cooked potatoes until smooth. Add the chopped onion, parsley, beaten egg, salt, and pepper to the potatoes. Mix in the flaked fish until everything is well combined.

  4. Form Fish Cakes: Divide the mixture into small portions (about 2 tablespoons each) and shape them into mini patties or cakes.

  5. Coat with Breadcrumbs: Roll each patty in breadcrumbs, ensuring they are fully coated on all sides.

  6. Fry the Fish Cakes: Heat vegetable oil in a large frying pan over medium heat. Fry the fish cakes until golden brown on both sides, about 4-5 minutes per side. Drain on paper towels to remove excess oil.

Tartar Sauce Instructions

  1. Mix Ingredients: In a small bowl, combine mayonnaise, relish or chopped pickles, Dijon mustard, lemon juice, salt, and pepper. Stir until well blended.

  2. Chill Before Serving: Refrigerate the tartar sauce for at least 30 minutes before serving to allow flavors to meld.

Serve these Mini British Fish Cakes hot with a side of tangy tartar sauce and fresh lemon wedges. They’re perfect for kids’ parties, picnics, or as an appetizer during family gatherings. Enjoy this delightful taste of Britain that’s sure to become a new favorite in your household!

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