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Swedish-Style Fishcakes

Swedish-Style Fishcakes

Crisp, golden Swedish-style fishcakes made with white fish, potato, dill and parsley, served with lemon for a fresh, satisfying family supper and an easy weeknight meal the whole family will enjoy.

37 mins total for first methodServes 4Oven
Ingredients ↓Method ↓

Ingredients

Method

25 mins prep12 mins cook37 mins total

  1. Put the potatoes in a saucepan of salted water, bring to the boil and cook for 12–15 minutes until tender. Drain, mash until smooth and leave to cool for a few minutes.

  2. Mix the chopped white fish, mashed potato, onion, egg, dill, parsley, breadcrumbs, salt and pepper in a bowl until evenly combined.

  3. Divide the mixture into eight patties. Coat the outside lightly with the remaining breadcrumbs, then chill for 15 minutes to firm them up.

  4. Heat the cooking oil in a large frying pan over medium heat. Fry the fishcakes in batches for 3–4 minutes on each side, turning carefully, until golden and cooked through.

  5. Serve the Swedish-style fishcakes hot with lemon wedges and a crisp salad or steamed greens.

Notes

Chill the shaped fishcakes for 15 minutes before frying so they hold together neatly in the pan.
About this recipe

These Swedish-style fishcakes combine flaky white fish with creamy mashed potato, fresh dill and parsley. A light breadcrumb coating gives them a crisp golden crust while keeping the centre tender.

Serve them hot with lemon wedges and a simple salad, or add steamed greens for an easy midweek meal. The mixture can be shaped ahead, making the final pan-frying quick and straightforward.

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