Mom's Recipes - Part 2 - Fish Cakes

In this series, I'll be sharing the recipes of my favorite dishes from childhood. My mom wasn’t the most skilled cook, but she always ensured that fresh, nutritious, and tasty food was on our table. One of the standout dishes she made was her version of fish cakes, a recipe passed down from her mother, and one that has a special place in my heart.

The recipe has its roots in the frugal yet resourceful cooking of my grandmother. Back in her day, refrigeration was a luxury few had access to. As the day wore on and the fishmongers tried to clear out their carts, my grandmother would often take pity on them. She would make a deal, purchasing whatever was left. Instead of letting the fish go to waste, she would clean, poach, and turn it into something delicious—fish cakes.

My grandmother’s fish cakes were simple but packed with flavor. She would use the whole fish, both the meat and the poaching liquid, as the base. Fresh green herbs, potatoes, flour, eggs, salt, pepper, and breadcrumbs (or whatever was available) would come together to create a dish that was filling and comforting.

My mother’s version of these fish cakes was inspired by my grandmother’s recipe, though never exactly the same. She always used white fish, typically haddock, and combined it with a mix of fresh green herbs like parsley and dill. The result was a dish that was both delicious and particularly moreish.

How to Make Mom's Fish Cakes

1. Prepare the Poaching Liquid: Start by making a poaching liquid with onion, celery, carrot, salt, and pepper.

2. Poach the Fish: Gently poach a whole plaice (cleaned and skinned) until the meat falls off the bone.

3. Mix Ingredients: In a large mixing bowl, add the fish in chunks. No need to flake the fish too finely, as it will break down during mixing. Add two large boiled potatoes, lightly mashed. Then, add two eggs, two tablespoons of flour, salt, pepper, and breadcrumbs.

4. Add Herbs and Liquid: Chop your herbs and add them to the mixture. I recommend a mix of parsley and dill, though chives and tarragon work well too. Add a ladle of the poaching liquid for moisture.

5. Form and Fry: Mix everything together, form the mixture into balls, and fry in butter until golden brown.

Serve these fish cakes hot, topped with more fresh herbs. They’re perfect as a comforting meal that brings a taste of home.

Ingredients

Ingredient	Amount
Haddock (white fish)	1 whole (cleaned and skinned)
Onion	1 medium
Celery	1 stalk
Carrot	1 medium
Potatoes	2 large (boiled and lightly mashed)
Eggs	2 large
All-purpose flour	2 tablespoons
Breadcrumbs	½ cup
Fresh herbs (parsley, dill)	2 tablespoons (chopped)
Butter	For frying
Salt	To taste
Pepper	To taste
Poaching liquid	1 ladle (from poaching fish)

This recipe is a nostalgic reminder of the simple, flavorful meals that made childhood so special. I hope you enjoy making and sharing these fish cakes as much as my family has over the years.