My mom’s classic fishcakes are golden and crispy, simple and delicious – and made with only a few ingredients. It’s one of those recipes you never forget from childhood. They are crispy on the outside and pillowy soft on the inside. They are the Jewish answer to a crab cake (kind of) and so quick and easy you’ll want to make them over and over again!

When I originally included this recipe in my family cookbook, I wrote one small paragraph containing four sentences about these fishcakes. 1. There is no story I can think of to go with this dish. 2. It was something my mom always served with spaghetti, her homemade marinara sauce, with a shaker of parmesan cheese sitting front and center on the table. 3. She made it a many times when we lived in Florida, but not so much when we lived in New York. 4. It was one of my favorite dishes growing up.

After making these amazing fishcakes for dinner last night, I have changed my mind; there is plenty to say about it, and with me there is always a story. This recipe is simple yet it’s so versatile. It goes well with so many dips and dressings, a simple squeeze of lemon, mustard sauce, and of course they can be served with homemade marinara and spaghetti like my mom served them. They are equally good on a toasted English muffin, or shaped into fish sticks for the kids.

Almost every country has its own variation of a fishcake dating back 4,000 years in China. In Newfoundland they make their traditional fish cakes with salt cod. In Japan they call fish cakes Satusma-age made with ingredients very similar to gefilte fish* which is poached but in Japan they are fried. In Israel seasoned fish cakes are made with the addition of pine nuts and known as ktzitot dagim, and of course they are served with tahini because tahini makes everything taste better!

Among the various recipes I came across, a few common threads began to emerge. In many cases people state they are a great way to use leftovers. However, most recipes I came across either poach or cook the ingredients from scratch specifically for their recipe and do not use leftovers. Everyone seems to agree they are a great way to enjoy fish even if you don’t particularly care for the taste or consistency of fish and cod fish tends to be the fish of choice for its mild flavor. In western culture traditional fish cakes consist of fish, potatoes, onions, eggs, seasonings and breadcrumbs and they are either fried, sautéed, or baked. My mom’s recipe includes carrots which add a nice sweetness and a bonus vegetable! While my mom always baked them on a cookie sheet in the oven, I sautéed them on a griddle pan.

In the summer I add a great salad alongside. In the winter, I serve them with spaghetti and homemade marinara sauce (just like my mom). Last night included my Greek orzo pasta with a mustard dip (recipe below). Whatever you do, don’t wait 4,000 years to try them! Enjoy!

This recipe makes about 16 to 18 fishcakes and a serving is usually 2 per person

Ingredients:
1 ½ pounds cod fish filet (it’s fine if it’s a little bit more)
2 large carrots peeled and sliced in thirds (about 2 cups)
2 large potatoes peeled and diced in 1” cubes (about 3 cups)
1 large onion diced (about 1 cup)
2 tablespoons oil to sauté the vegetables
1 extra-large egg
¼ cup seasoned breadcrumbs or more to add inside fishcake
1 cup plain bread crumbs for coating
1 to 2 teaspoons of salt
1 teaspoon freshly ground pepper (or to taste)
Oil to sauté

Mayonnaise dip:
½ cup Hellman’s mayonnaise
1 tablespoon good Dijon mustard (I use Maille)
½ tablespoon whole grain mustard
Mix all ingredients well

Heat the oil in a Dutch oven over medium heat.  Sauté the onions about 10 minutes or until translucent then add the carrots, potatoes, and enough water to cover the vegetables. Simmer until the carrots and potatoes are soft and can be pierced with a fork (for about 10 minutes), add the fish.  Cover slightly and cook on a low gentle boil for about 20 minutes or until the fish is cooked through.

Take the vegetables out with a slotted spoon and place on a plate to cool. Do the same with the fish onto another plate. Save the fish stock for later. When the vegetables are cool, mash them with a fork and place in a large bowl.

Wearing gloves, check through the fish to make sure there are no bones and then gently mix that into the vegetable mixture.  The mixture should have a little texture to it.  Add the egg, salt, and pepper and mix together.  If mixture is too thick add some of the fish stock from the pot. If it is too loose, add a couple tablespoons of breadcrumbs. It should be the consistency similar to a soft hamburger mixture.

Heat a large 12” frying pan or flat top griddle on the stove top. Place the bread crumbs in a shallow bowl.  Make hamburger shaped patties and place in the bread crumbs coating all sides.  Add a little oil to the pan and when the oil starts to sizzle, add the patties. Cook until golden brown. This should take about 5 minutes per side or until they form a nice golden crust.

*Gefilte fish is a Jewish dish made from a poached mixture of ground deboned fish, such as carp, whitefish, or pike. It is traditionally served as an appetizer with horseradish