Fish and potato patties are tasty and light patties, ideal if you have already cooked fish to use up. A great non-waste idea, because the less you waste in the kitchen, the better! But if you don’t have any, no problem: these patties can be made with any type of fish, whether cooked, to be cooked fresh, or frozen!
In my house, unfortunately, fish is not very popular, so I often find myself with already cooked fish that stays in the fridge meal after meal. To incorporate it into our daily menus, I always have to think of some delicious and tasty recipe to propose even to my little ones. In some cases, I have chosen to prepare a fish and potato pie, in other cases I opted for croquettes, like the potato and salmon croquettes, or cod and potato patties, which were especially appreciated by the little ones.
You may wonder why I always use potatoes in combination with fish. In fact, I often pair them because they make the dishes softer and slightly tone down the taste of the fish, making the flavor more delicate.
Anyway, these fish and potato patties can be prepared either with leftover fish or freshly cooked fish. In this case, I recommend steaming, which is the most delicate method for fish. Needless to say, any type of fish is fine: however, be sure to choose boneless fish fillets if you are making these fish patties for your children.
For cooking, you can choose to fry them or bake them in the oven or air fryer (personally, I use this air fryer and I am very satisfied).
They are very easy to prepare. Let’s get to the recipe right away, but first, I’ll leave you with some links that might be useful.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Frying, Air Frying, Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 98.13 (Kcal)
- Carbohydrates 12.91 (g) of which sugars 0.83 (g)
- Proteins 5.42 (g)
- Fat 2.83 (g) of which saturated 0.81 (g)of which unsaturated 1.88 (g)
- Fibers 1.24 (g)
- Sodium 119.00 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for preparing fish and potato patties
- 1.1 lbs potatoes (raw)
- 7 oz cod ((or any type of fish) – weight after cooking and cleaned)
- 2 tablespoons Parmesan
- to taste chopped parsley
- to taste salt
- to taste pepper
- 1 clove garlic (or 1/2 teaspoon garlic powder)
- to taste breadcrumbs
- to taste olive oil
Tools for preparing fish and potato patties
- Steamer
- Pan
- Bowl
- Spoons
- Air fryer
- Oven
Steps for preparing fish and potato patties
Let’s see how to prepare this delicious main course that can also become a tasty appetizer!
As mentioned earlier, this fish patty recipe can be made with leftover fish or freshly cooked fish.
In the case of leftover fish, clean the fish thoroughly of any skin residues and make sure to remove the bones and all the spines.
If you want to use fresh or frozen fish, proceed to steam or boil it in a little water. Let it cool.
Then proceed to crumble the fish and place it in a bowl.
Peel the potatoes, cut them into chunks, and steam them until the pieces are soft. It will take about 20 minutes. If you wish, you can also boil them for the necessary time, but steaming is preferable as the potatoes absorb less water and remain firmer.
After that, transfer the potatoes to the bowl with the fish and mash them with a fork.
Season with salt, pepper, chopped parsley, garlic powder, or one finely chopped garlic clove, and two tablespoons of grated Parmesan cheese (or Pecorino Romano if you prefer a stronger flavor).
Knead and adjust the consistency: if the mixture is too compact, you can add an egg yolk or a little egg white; if too soft, add a little breadcrumbs at a time until you reach the right consistency.
With damp hands, take a small amount of the mixture and form round or slightly flattened patties.
Then roll them in breadcrumbs.
For cooking, you can:
– pan-fry them with a little olive oil;
– deep-fry them in plenty of sunflower oil (preferably high oleic);
– bake in the oven for about 20 minutes at 356°F until golden brown (in this case, drizzle them with a little oil before baking)
– use an air fryer for about 16-17 minutes at 320°F, flipping them halfway through (also in this case, drizzle them with a little oil for better browning).
Your fish and potato patties are ready to be enjoyed in all their goodness! You can accompany them with mayonnaise, mustard, or a few drops of lemon juice.
Tips
Fish and potato patties are a light and dietary dish, but if you wish, you can fry them to make them even more delicious and appetizing. In this case, I recommend creating a very easy breading without eggs, which will make the outside of your patties much crispier and prevent them from absorbing too much oil.
FAQ (Frequently Asked Questions)
What types of fish can I use?
Any type of fish is fine: cod, sea bass, sea bream, salmon, perch, salt cod. The fish used for making fish broth or soup is also great, as long as you carefully remove all the bones.
Is frozen fish okay?
Frozen fish is perfectly fine. However, you must let it thaw completely before cooking.
If I use fish with bones, is there a risk of finding some bones in the patties?
There is always a risk because you might miss some bones. In this case, I recommend, to avoid any danger, to clean the fish thoroughly and then blend it before using it for the recipe.
