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Pan-Fried Fish Cakes (Ground Fish)

A great way to cook fish that the whole family will love! Classic fish cakes made from ground fish are a tasty dish that pairs perfectly with mashed potatoes or just about any side. Homemade fish cakes are usually a hit with kids and adults alike.

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Minced fish in a frying pan
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 42 % 11 g
Fats 27 % 7 g
Carbohydrates 31 % 8 g
139 kcal
GI: 25 / 0 / 75
  • What can you make from ground fish? Delicious classic fish cakes, of course!
  • You can make fish cakes from just about any kind of fish. Round out the basic mix with your favorite spices or vegetables, and whether you fry, bake, or steam them, they can fit both a hearty meal and a lighter diet. Today, though, we're pan-frying. For basic fish cakes, use budget-friendly pollock — it's usually sold already scaled and gutted, which makes prep much easier. Separate the fillets by cutting the fish along the backbone, and remove the skin. Grind the fish twice: this makes it more tender and also breaks down any small bones. If you'd rather, you can buy ready-ground fish — sometimes it's available at the seafood counter. Tear the bread into small pieces and soak it in milk. Peel, wash, and chop the onion and carrot. You can mince the onion finely with a knife or run it through the grinder during the fish's second pass. Grate the carrot on the fine side of a box grater. Add the vegetables and the soaked bread to the fish. Crack in the egg, add salt and ground pepper, and knead the mixture by hand — it comes out more tender and even that way. If you have time, chill the mixture for about 30 minutes; cold, it holds together better and the cakes keep their shape. Heat a skillet with vegetable oil until hot. With wet hands, shape the chilled mixture into cakes, coat them in breadcrumbs, and set them in the hot pan. Fry until golden, then flip to the other side. Once both sides are golden and appetizing, transfer to a plate, add any side you like, and serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk, 3.5% fat - 64  kcal/100g
  • Milk, 3.2% fat - 60  kcal/100g
  • Milk, 1.5% fat - 47  kcal/100g
  • Concentrated milk, 7.5% fat - 140  kcal/100g
  • Milk, 2.5% fat - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Carrot - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Boiled pollock - 79  kcal/100g
  • Fresh pollock - 72  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Breadcrumbs - 347  kcal/100g
  • White bread - 273  kcal/100g

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