Fish Cakes with Meuniere Butter


SourceCity Market Prepared Foods
Prep time15 minutes
Cooking time35 minutes
Total time50 minutes


Give these fish cakes a try during your next family or friend event! 


3/4 pound
potato, Yukon Gold
3/4 pound
Pollock (or other white fish)
1/4 cup
panko (or breadcrumbs)
1 tablespoon
cheese, parmesan (grated)
1 tablespoon
parsley, fresh
1 tablespoon
garlic (chopped)
1 tablespoon
capers (chopped and drained)
1 tablespoon
roasted red peppers (chopped)
2 tablespoons
sunflower oil
1 teaspoon
1/2 teaspoon
black pepper
butter (stick)
1 teaspoon
lemon juice
1 teaspoon
Worcestershire sauce


For the fish cakes:

Boil potatoes until fork tender (10-20 minutes) and then drain and mash them. Set mashed potato aside for later use. Grease or line a sheet pan and preheat oven to 400°. Place fish on sheetpan and bake for about 10 minutes, until fish becomes white and lakes when touched.

Once fish is cooked, let cool and gently break fish into large flakes. In large bowl combine all ingredients except sunflower oil. Gently mix together. Adding an additional egg if too dry, or more breadcrumbs if too wet. Season with salt and pepper to taste.

Form mixture into fish cakes and add oil to large sauté pan or griddle and warm over medium heat. Working in batches, pan fry fish cakes until golden brown on both sides. About 4 minutes per side. 

Instructions for Meuniere Butter:

Melt the butter and add remaining ingredients and mix to combine. Pour into an air tight container and let cool in fridge. Place desired amount over hot fish cakes.