Best Classic Fish Cakes

Place the cubed potatoes in a large pot with water and bring to a boil over high heat. Cook for about 10-15 minutes or until the potatoes are fork-tender. Drain and set aside.

In a medium bowl, add the fish fillets and using a fork, shred into small flakes.

In a large mixing bowl, combine the shredded fish, boiled potatoes, onion, garlic, parsley, dill, lemon zest, salt, and black. Mix well until evenly distributed.

Shape the mixture into round patties, about 3 inches in diameter. Lightly dust each patty with flour, shaking off any excess.

Heat vegetable oil in a large frying pan over medium heat. Dip each patty into the beaten eggs, ensuring they are fully coated and carefully place them into the hot oil. Fry for about 3-4 minutes per side or until golden brown and crispy. Transfer the cooked fish cakes onto a plate lined with paper towels to drain excess oil.

Serve the fish cakes hot with tartar sauce or a squeeze of lemon juice. They can be enjoyed as a standalone dish accompanied by a side of mixed greens or a fresh salad.