South American Fishcake Recipe

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South American fishcakes

Mini herby fishcakes with a chilli kick

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South American fishcakes

Mini herby fishcakes with a chilli kick

Nutrition per serving Plus

  • Calories



  • Fat



  • Saturates



  • Sugars



  • Salt



  • Protein



  • Carbs



  • Fibre


Of an adult’s reference intake


  • 1 kg potatoes
  • 1 kg haddock fillets , skin on, scaled and pinboned, ask your fishmonger, from sustainable sources
  • 140 ml milk
  • 2 bay leaves
  • 1 big bunch of fresh flat-leaf parsley
  • 1 handful of fresh mint
  • 1 fresh red chilli
  • 1 teaspoon fennel seeds
  • 2 lemons , plus extra to serve
  • 2 limes
  • 2 large free-range eggs
  • 115 g plain flour
  • sunflower oil , for deep-frying

The cost per serving below is generated by and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Jamie's Dinners

Recipe From

Jamie’s Dinners


  1. Preheat the oven to 190°C/375°F/gas 5. Peel and dice the potatoes.
  2. Place the haddock in a deep baking tray with the milk and bay leaves, then cover the tray with foil and cook for 15 minutes.
  3. Meanwhile, cook the potatoes in salted boiling water for about 15 minutes, until soft. Drain them in a colander to get rid of any excess water, then return to the pan on a low heat and mash.
  4. Flake the cooked fish into a large bowl, picking out any bones and removing the skin.
  5. Finely chop the parsley, mint and chilli, then bash the fennel seeds in a pestle and mortar.
  6. Add the mashed potato to the fish, along with the parsley, mint, chilli, fennel seeds, eggs and the zest of the lemons and limes. Season with sea salt and freshly ground black pepper. Mix well, taste and add more salt if necessary.
  7. Flour your work surface, then take 1 tablespoon of the mix in your hands with a little flour and pat it into a flattened circle, rolling it in the flour. Rough and ready is good, so don’t worry about having them all exactly the same!
  8. Pour enough oil into a large heavy-bottomed saucepan to fill the pan about a third of the way up. Heat over a medium heat until a deep-frying thermometer inserted into the oil reaches 185°C/360°F. (If you don’t have a thermometer, heat the oil until a cube of bread will brown in about 3 minutes.)
  9. Deep-fry the fishcakes for about 5 minutes until brown and crispy. Drain on kitchen paper, sprinkle with sea salt and serve on a large plate with lots of lemon halves.


In Brazil these are called ‘bolinho de bacalau’ and are made with salt cod, which is a wonderful fish to use if you can get hold of it. However, for this recipe I’ve simply used flaked white fish.

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