Sometimes, we should be allowed to mash, mix, and fry things just for the fun of it. I said it and I stand on business! These potato and fish cakes are the ultimate “play with your food” comfort meal, because they’re crispy on the outside, soft on the inside, and they taste way fancier than the effort it takes to make them.
The idea came about because I had some whitefish (sig, but honestly any white fish will do) and a couple of boiled potatoes just sitting around. Instead of turning them into two separate boring dinners, I mashed them together, pan-fried into little cakes, and suddenly it felt like a restaurant dish. And the toppings? A dollop of tangy Greek yogurt and a spoonful of trout caviar — because if we’re going to play, we might as well win.
Ingredients (makes ~8 small cakes):
- 300 g white fish (sig, cod, haddock, or similar)
- 2–3 medium potatoes, boiled and mashed
- 1 egg
- 2 tbsp breadcrumbs (plus more if needed for texture)
- 2 tbsp flour (for dusting before frying)
- 2 tbsp fresh herbs (dill or parsley), finely chopped
- 1 tbsp lemon juice
- Salt + black pepper to taste
- 2–3 tbsp neutral oil (for frying)
- 4 tbsp Greek yogurt (for serving)
- 2 tbsp red trout caviar (for topping)
Instructions:
- Boil 2–3 medium potatoes until soft, mash them.
- Cook and flake ~300 g of white fish (like sig, cod, or haddock).
- Mix potatoes, fish, 1 egg, salt, pepper, and a spoon of breadcrumbs until it holds together.
- Shape into patties, dust lightly with flour.
- Pan-fry in a little oil until golden on both sides.
- Serve hot with Greek yogurt + a touch of red caviar.
Crispy, creamy, salty, fancy — all in one bite.
