VIV'S Potato fishcakes 

by vivs_home_cooking

The winning combination of fish and chips is recreated in these all in one potato fishcakes.  You get the crispy outer shell and the inner treasure of creamy potatoes mixed with tasty fish and a hint parmesan and dill.  Perfect with a salad and perfect for those of you trying to resist going the deep fry route.


One of our favourite sources of healthy, easy recipes that are full of flavour is vivs_home_cooking aka Viviane McCarthy.  Along with her daughters (known through their Cooking with Midnight Fire site), she spends a lot of time in the kitchen perfecting amazing recipes and finding ways to use her airfryer to make healthy food to feed her family and share with her Slimming World friends.



  • 350g  white potatoes

  • 350g  mixed fish ( salmon, cod and smoked coley used) 

  • Milk to poach the fish 

  • 1 tsp parsley

  • 1 tsp dill

  • 2 eggs

  • 2 tbsp parmesan cheese

  • 50g panko breadcrumb or blitzed oats to coat

  • Wilted spinach

  • Spray oil 

Tartar sauce

  • 1 tbsp mayo

  • 2tbsp 0% fat greek yogurt 

  • 1 tbsp capers

  • 1 tbsp finely chopped gherkin

  • Salt, peppercorn and a drop of vinegar


  1. Cook the potatoes and mash it leaving some chunks.

  2. Meanwhile, bring the milk to simmer, season the fish and poach it for 3-4 minutes until just cooked.

  3. Cool for a few mins, then break into large flakes.

  4. Mix the potato, parsley, dill, spinach, 2/3 of the parmesan cheese and 1 beaten egg.

  5. Season to taste.

  6. Lightly mix in the fish.

  7. Shape into 8 fish cakes.

  8. Put 1 beaten egg and mix the parmesan to the panko breadcrumbs in 2 dishes.

  9. Dip the cakes in the egg, and finally coat in breadcrumbs.

  10. Place the fishcakes in a plate and keep it in the fridge for 20-30 minutes to chill.

  11. At this stage they can be frozen if you wish to save them for another day.

  12. Spray them lightly with oil on both sides.

  13. Place the fishcakes in the airfryer and cook for 10-12 minutes (or until golden brown).

  14. In a separate bowl combine the ingredients for the tartare sauce and mix well.

  15. Turn the fishcakes over around half way through.

  16. Serve with the tartare sauce.