Pan-Fried Fish Cakes with Avocado Salsa

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Golden pan-fried fish cakes served with a fresh and zesty avocado salsa, making a deliciously nostalgic Australian seafood dinner. This Australian-inspired seafood recipe, ready in about 35 minutes, layers potatoes, spring onions, 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

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Instructions

1. 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.
2. 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.
3. Step 3: Shape the mixture into 8 evenly sized patties.
4. 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.
5. 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.
6. Step 6: Serve the warm fish cakes topped with a generous spoonful of avocado salsa.