Pan-Fried Fish Cakes with Avocado Salsa
Golden pan-fried fish cakes served with a fresh and zesty avocado salsa, making a deliciously nostalgic Australian seafood dinner. This australian-inspired seafood ready in about 35 minutes layers medium, peeled and diced potatoes, finely sliced spring onions, large egg into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 410 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb (450 g), skinless and boneless white fish fillets (e.g., cod or snapper)
- 2 medium, peeled and diced potatoes
- 3, finely sliced spring onions
- 1 large egg
- 3/4 cup breadcrumbs
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp vegetable oil
- 1 medium, diced ripe avocado
- 1 medium, diced tomato
- 1/4 small, finely chopped red onion
- 2 tbsp, chopped cilantro (coriander) leaves
- 1 tbsp lime juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Place 2 medium peeled and diced potatoes into a pot of salted water. Bring to a boil and cook for 12-15 minutes until tender. Drain and mash, then set aside to cool.
- Step 2: Meanwhile, finely chop 1 lb skinless white fish fillets. In a large bowl, combine the chopped fish, cooled mashed potatoes, 3 sliced spring onions, 1 large beaten egg, 3/4 cup breadcrumbs, 1 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until well combined.
- Step 3: Shape the mixture into 8 evenly sized patties.
- Step 4: Heat 3 tbsp vegetable oil in a large frying pan over medium heat. Cook the fish cakes for 4-5 minutes per side until golden brown and cooked through. Remove and drain on paper towels.
- Step 5: For the avocado salsa, combine 1 diced ripe avocado, 1 diced medium tomato, 1/4 small finely chopped red onion, 2 tbsp chopped cilantro leaves, and 1 tbsp lime juice in a bowl. Toss gently and season with salt to taste.
- Step 6: Serve the warm fish cakes topped with a generous spoonful of avocado salsa.
Frequently asked questions
How long does Pan-Fried Fish Cakes with Avocado Salsa take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Pan-Fried Fish Cakes with Avocado Salsa?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Pan-Fried Fish Cakes with Avocado Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Fried Fish Cakes with Avocado Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Fried Fish Cakes with Avocado Salsa?
Australian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
