I've often found myself making baked fish patties, especially when I have leftover boiled fish or when I'm in the mood for something lighter without frying. I like that it doesn't create much mess, the ingredients are simple, and I can prepare everything at a leisurely pace, even in the evening, so it's ready for the next day. This recipe is straightforward with no complicated steps, and the texture is always just right.
Quick Info
Total time: about 2 hours (includes cooling the mixture)
Preparation time: 40-50 minutes
Baking time: 30-40 minutes
Servings: 4-6
Difficulty: easy to medium
Recipe type: main dish, suitable for lunch or dinner
Ingredients
500 g potatoes
500 g fish (mackerel, cod, or herring)
1 bay leaf
2 eggs
4-5 cloves of garlic
3-4 green onions
1/2 bunch of fresh parsley
1/2 bunch of fresh dill
salt
pepper
olive oil
1/2 teaspoon chili flakes (optional)
Instructions
1. Wash the potatoes thoroughly and boil them with the skin on. You need about 15-20 minutes, just enough for a fork to easily pierce them without becoming too soft. Drain them, let them cool a bit, then peel them. Grate them or mash them directly with a fork, depending on your preference.
2. While the potatoes are boiling, cook the fish in water with a pinch of salt, the bay leaf, and a few peppercorns. Don’t let it cook for more than 10-15 minutes to avoid it breaking apart too much. Remove it and let it cool, then clean it of bones and skin. The cleaned fish should be finely chopped with a knife.
3. Place the grated or mashed potatoes in a large bowl. Add the chopped fish, the two lightly beaten eggs, crushed or finely chopped garlic, finely chopped green onions, and the chopped parsley and dill. Sprinkle with salt and pepper to taste, and if you want a bit of heat, add the chili flakes. Pour in 2-3 tablespoons of olive oil and mix everything until you achieve a homogeneous mixture. If you prefer, you can use a food processor, but don’t make it too fine; the patties turn out better with some chunks remaining.
4. Cover the bowl and refrigerate the mixture for at least one hour. The mixture binds better when chilled, making it easier to form the patties.
5. Preheat the oven to 200°C. Prepare a baking tray with parchment paper and drizzle it with a little olive oil. Form round or oval patties that fit in your palm. Place them on the tray with a little space between them, and drizzle each patty with a bit of olive oil.
6. Bake the tray for 30-40 minutes. Do not flip them. They are ready when they are lightly browned on top.
7. Let them cool slightly before removing them from the tray. The baked fish patties can be served cold or warm, with tartar sauce or aioli.
Why I make this recipe often
These patties are easy to adapt, don’t leave the whole house smelling, and don’t dry out. They are good both warm and cold. I take them for lunch, serve them with salad or rice. If there are leftovers, they can be stored for a few days without losing their texture.
Tips and Variations
Tips
Keep the mixture in the fridge; otherwise, the patties won’t hold their shape well.
Don’t add too much salt at the beginning; taste after mixing the potatoes with the fish.
If using fish with many bones, be careful when cleaning.
Substitutions
You can use any white fish or freshwater fish if you can’t find mackerel, cod, or herring.
Green onions can be replaced with finely chopped dry onion.
If you don’t have parsley or dill, use what you have, but don’t skip the greens; they add freshness to the mixture.
Variations
You can add a small grated carrot for flavor and color, but don’t exceed the amount in the recipe.
If you want a denser mixture, add a tablespoon of breadcrumbs.
Serving Ideas
They are great with tartar sauce, aioli, or yogurt with herbs.
You can put them in a sandwich or alongside a green salad.
They also go well with simple sides: steamed vegetables or new potatoes.
Frequently Asked Questions
1. Can I use frozen fish?
Yes, but it must be completely thawed and drained before boiling; otherwise, it will release too much water into the mixture.
2. Can they be fried in a pan?
The recipe is for the oven, but you can fry the patties if you coat them in a little breadcrumbs. The texture will be different, crunchier on the outside.
3. Can I use only parsley, without dill?
Yes, they will be good with just parsley, but dill adds a fresh note. It’s not mandatory.
4. What kind of potatoes are best?
Starchy potatoes are preferred; they mash easily and don’t make the mixture watery.
5. Can I prepare the mixture in advance?
Yes, you can prepare the mixture a day ahead and keep it in the fridge, well covered.
Nutritional Values
Approximately, one serving (out of 6) contains about 200-220 kcal. Protein: 16-18 g. Carbohydrates: 18-22 g. Fats: 7-9 g (depending on how much oil you use). Values are indicative and vary based on the type of fish used and how much oil you add.
Storage and Reheating
They store well in the fridge, in a covered container, for up to 3 days. To reheat, use the oven at 180°C for 10-12 minutes. I do not recommend reheating in the microwave, as the texture changes. If you want to eat them cold, they are fine straight from the fridge. They are not suitable for freezing, as the texture does not hold up well after thawing.
Quick Info
Total time: about 2 hours (includes cooling the mixture)
Preparation time: 40-50 minutes
Baking time: 30-40 minutes
Servings: 4-6
Difficulty: easy to medium
Recipe type: main dish, suitable for lunch or dinner
Ingredients
500 g potatoes
500 g fish (mackerel, cod, or herring)
1 bay leaf
2 eggs
4-5 cloves of garlic
3-4 green onions
1/2 bunch of fresh parsley
1/2 bunch of fresh dill
salt
pepper
olive oil
1/2 teaspoon chili flakes (optional)
Instructions
1. Wash the potatoes thoroughly and boil them with the skin on. You need about 15-20 minutes, just enough for a fork to easily pierce them without becoming too soft. Drain them, let them cool a bit, then peel them. Grate them or mash them directly with a fork, depending on your preference.
2. While the potatoes are boiling, cook the fish in water with a pinch of salt, the bay leaf, and a few peppercorns. Don’t let it cook for more than 10-15 minutes to avoid it breaking apart too much. Remove it and let it cool, then clean it of bones and skin. The cleaned fish should be finely chopped with a knife.
3. Place the grated or mashed potatoes in a large bowl. Add the chopped fish, the two lightly beaten eggs, crushed or finely chopped garlic, finely chopped green onions, and the chopped parsley and dill. Sprinkle with salt and pepper to taste, and if you want a bit of heat, add the chili flakes. Pour in 2-3 tablespoons of olive oil and mix everything until you achieve a homogeneous mixture. If you prefer, you can use a food processor, but don’t make it too fine; the patties turn out better with some chunks remaining.
4. Cover the bowl and refrigerate the mixture for at least one hour. The mixture binds better when chilled, making it easier to form the patties.
5. Preheat the oven to 200°C. Prepare a baking tray with parchment paper and drizzle it with a little olive oil. Form round or oval patties that fit in your palm. Place them on the tray with a little space between them, and drizzle each patty with a bit of olive oil.
6. Bake the tray for 30-40 minutes. Do not flip them. They are ready when they are lightly browned on top.
7. Let them cool slightly before removing them from the tray. The baked fish patties can be served cold or warm, with tartar sauce or aioli.
Why I make this recipe often
These patties are easy to adapt, don’t leave the whole house smelling, and don’t dry out. They are good both warm and cold. I take them for lunch, serve them with salad or rice. If there are leftovers, they can be stored for a few days without losing their texture.
Tips and Variations
Tips
Keep the mixture in the fridge; otherwise, the patties won’t hold their shape well.
Don’t add too much salt at the beginning; taste after mixing the potatoes with the fish.
If using fish with many bones, be careful when cleaning.
Substitutions
You can use any white fish or freshwater fish if you can’t find mackerel, cod, or herring.
Green onions can be replaced with finely chopped dry onion.
If you don’t have parsley or dill, use what you have, but don’t skip the greens; they add freshness to the mixture.
Variations
You can add a small grated carrot for flavor and color, but don’t exceed the amount in the recipe.
If you want a denser mixture, add a tablespoon of breadcrumbs.
Serving Ideas
They are great with tartar sauce, aioli, or yogurt with herbs.
You can put them in a sandwich or alongside a green salad.
They also go well with simple sides: steamed vegetables or new potatoes.
Frequently Asked Questions
1. Can I use frozen fish?
Yes, but it must be completely thawed and drained before boiling; otherwise, it will release too much water into the mixture.
2. Can they be fried in a pan?
The recipe is for the oven, but you can fry the patties if you coat them in a little breadcrumbs. The texture will be different, crunchier on the outside.
3. Can I use only parsley, without dill?
Yes, they will be good with just parsley, but dill adds a fresh note. It’s not mandatory.
4. What kind of potatoes are best?
Starchy potatoes are preferred; they mash easily and don’t make the mixture watery.
5. Can I prepare the mixture in advance?
Yes, you can prepare the mixture a day ahead and keep it in the fridge, well covered.
Nutritional Values
Approximately, one serving (out of 6) contains about 200-220 kcal. Protein: 16-18 g. Carbohydrates: 18-22 g. Fats: 7-9 g (depending on how much oil you use). Values are indicative and vary based on the type of fish used and how much oil you add.
Storage and Reheating
They store well in the fridge, in a covered container, for up to 3 days. To reheat, use the oven at 180°C for 10-12 minutes. I do not recommend reheating in the microwave, as the texture changes. If you want to eat them cold, they are fine straight from the fridge. They are not suitable for freezing, as the texture does not hold up well after thawing.