Mini Fish Cakes with mashed peas
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Crispy pan-fried mini fish cakes served with vibrant, buttery mashed garden peas.
Golden, crispy mini fish cakes with vibrant, buttery mashed peas, a seafood dinner sized for small hands. The cakes stay moist inside while the peas bring color and a touch of sweetness. It is the kind of plate kids finish without looking up.
🥄 Ingredients
- 🫗 1 lb white fish fillets (cod, haddock, or salmon), poached and flaked
- 🫗 1.5 cups cooked russet potatoes, mashed
- 🫗 1/4 cup breadcrumbs plus extra for coating, and 1 egg
- 🫗 1 tablespoon fresh parsley, finely chopped
- 🫗 2 cups frozen green peas, thawed
- 🫗 2 tablespoons butter and 2 tablespoons olive oil (for cooking)
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
In a large bowl, combine the flaked cooked fish, mashed potatoes, egg, chopped parsley, and a pinch of salt and pepper, mixing gently.
Shape the mixture into 8 small mini fish cakes, and gently coat each exterior in breadcrumbs.
Heat olive oil in a skillet over medium heat, and pan-fry the mini fish cakes for 3-4 minutes per side until golden brown and crispy.
Meanwhile, mash the thawed green peas with butter, a splash of milk, and salt until smooth and vibrant, and serve warm alongside the fish cakes.
⚠️ Common Mistakes
- ✕
Over-mixing the fish and potato mixture, making the cakes dense rather than light and flaky.
- ✕
Flipping the fish cakes too early before a golden crust has formed, causing them to break apart.
- ✕
Using watery potatoes that make the fish cake mixture too soft to hold together.
🔄 Variations
Add a teaspoon of mild lemon zest into the potato mixture for a bright citrus note.
Swap white fish for canned tuna or salmon for an even quicker weeknight shortcut.
Serve with a side of potato wedges or sweet potato fries.
🧊 Storage
- 📦
Store leftover cooked fish cakes in an airtight container in the refrigerator for up to 3 days.
- 📦
Reheat in a skillet over medium heat to restore exterior crispness.
- 📦
Freezes well uncooked for up to 2 months.
💡 Chef Tips
Chill the shaped fish cakes in the refrigerator for 10 minutes before pan-frying to help them hold their shape firmly in the pan.
Ensure the cooked fish is thoroughly flaked and checked for any hidden bones.
Mashed peas offer a naturally sweet, colorful alternative to traditional tartar sauce that children love.
❓ FAQ
Can I bake these fish cakes instead of pan-frying? A
Yes, bake them on a parchment-lined sheet pan brushed with oil at 400°F for 15-18 minutes, flipping halfway through.
What is the best fish to use? A
Mild white fish fillets like cod, haddock, or pollock provide a delicate flavor profile ideal for family meals.
Can I use leftover mashed potatoes? A
Leftover mashed potatoes make this recipe come together twice as fast on busy weeknights.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →