Homemade fish cakes are crispy on the outside, tender on the inside, and packed with bold flavors. Made with fresh fish, herbs, and simple pantry ingredients, these fish cakes are easy to make and perfect for a quick dinner or appetizer.
If using fresh fish, poach it in simmering water for about 5 minutes until flaky. Drain and let it cool, then flake with a fork. If using canned fish, drain well before flaking.
In a large bowl, combine the flaked fish, mashed potatoes, breadcrumbs, egg, mustard, Worcestershire sauce, parsley, salt, pepper, smoked paprika, garlic, and lemon juice. Stir until well incorporated.
Divide the mixture into 6-8 portions and shape into round patties about ½-inch thick. If the mixture feels too wet, add a little extra breadcrumbs for better binding.
Heat olive oil in a large skillet over medium heat. Add the fish cakes in a single layer and cook for 3-4 minutes per side, or until golden brown and crispy. Remove from the skillet and drain on a paper towel.