This recipe recommended serving the fish cakes with meatless spaghetti, using thick, round noodles, thoroughly cooked.


  • 1 cup flaked cooked fish(sole or some other fine-grained flatfish is best)
  • 1 tablespoon minced onion
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • Pepper
  • 1 egg, slightly beaten
  • 1 cup cold mashed potatoes
  • 2 tablespoons flour
  • 1/4 cup fat or shortening


Combine fish, onion, lemon juice, seasonings, egg, and potatoes. Form into small (2 1/2-inch-diameter) cakes, coat with flour, and saute in hot fat about 5 minutes, turning once. Drain on paper towels.

Makes 6-8 cakes.

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Submitted 6/13/05.
Source: Square Meals: Jane and Michael Stern
Submitted By: Linda Wilson
Fish Cakes