Fish Cakes (or a round french fry/fish stick which is how I sold it)


My older son has apraxia of speech – which is a speech disorder that requires extensive therapy.  I recently read that appropriate levels of DHA/EPA – which are omega-3 fatty acids – can be helpful for kids with this issue. So my mission is to start getting at least two meals a week with fish as the main ingredient.

Homemade fish sticks are always a huge success – I made them with pollock this week from the farmers market and William ate 3 plates.

I would love to do a nice broiled or baked fish for the crew, but I know I need to ease them into that. So I am trying different things out until we get to that point. This recipe was the perfect family meal to sneak in another fish meal into the week. And the awesome thing about this recipe is you can use virtually any kind of fish you want. I used cod, which is lower on the omega-3 levels then salmon, but was what looked good at the farmers market. Next round of this will be with trout or salmon, which are some of the highest fish in omega-3’s.


I made the mixture in the morning while the kids were in school and then pan fried them when we got home at the end of a long day of school and speech therapy. I had also roasted off broccoli that morning so just warmed that in the microwave and voila! You feel like super mommy getting this on the table so fast.

Fish Cakes (or a round french fry/fish stick which is how I sold it)
potatoes are very high in pesticides so if you can, try to choose organic.
  • 1 lb fish – cod, salmon, pollock, flounder – anything!
  • milk for cooking fish
  • 2 medium organic potatoes
  • 1 cup breadcrumbs ( I used seasoned panko)
  • 2 eggs lightly beaten
  • 2 tablespoons parmesan cheese
  • salt and pepper
  • olive oil for cooking
  1. In one pot, place potatoes that are peeled and cut into small pieces and cover with water. Bring to boil cook until tender. Drain and put into bowl and mash with fork.
  2. While the potatoes are cooking, in a saucepan put the fish fillets and pour milk until it is 1/2 to 3/4 way up the side of the fish. Cook over medium heat until you have it at an easy simmer. Check the fish once in a while – you will be flaking it anyway so use tongs or a spatula to see if it flakes easily and is opaque. Once it is done, remove from the milk, put into the bowl with the mashed potatoes and flake with your hands or fork.
  3. Add in cheese, breadcrumbs and salt and pepper. Taste mixture to make sure you have enough salt and pepper. Then add in the eggs and mix all together. You can refrigerate this until you want to cook them.
  4. In a non stick skillet, heat a little olive oil over medium high heat. Use a 1/4 cup measuring cup or an ice cream scoop to portion out the fish cakes. Pat them into a 1/2 inch high disk and into the heated pan. Cook until browned on both sides.
  5. Serve with sriracha mayonnaise for adults and ketchup for kids.


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