These homemade Ukrainian fish cakes are one of those cozy, weeknight-friendly dinners that feel a bit special without being fussy. A simple mix of flaky white fish, onion, and a little potato keeps them tender on the inside, while the breadcrumb coating fries up nicely golden and crisp. If you’re after something comforting that still feels light, this one’s a keeper.
Ukrainian Fish Cakes (Homemade Fish Patties)
Ingredients
- 500 г fish Use cod fillet or pike-perch/zander.
- 1 шт onion Finely chopped.
- 200 г potato Boiled, cooled, and mashed/grated.
- 1 шт egg Helps bind the mixture.
- to taste salt Season to taste.
- to taste ground black pepper Season to taste.
- 100 г breadcrumbs For coating the patties.
- 200 мл oil For frying.
Method
- Prep the fish: make sure it’s cleaned, fully deboned, then cut into pieces.
- In a large bowl, combine the fish, chopped onion, boiled potato, egg, salt, and black pepper.
- Mix until you have an even, cohesive mixture.
- Shape into patties and roll each one in breadcrumbs.
- Heat the oil in a frying pan over medium heat.
- Fry for 5–7 minutes per side, until nicely golden and crisp.
- Transfer to paper towels to drain off excess oil.
Serve hot with sour cream or any sauce you like.
Notes
Private Notes
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Frequently asked questions about homemade fish cakes
What fish works best for fish cakes?
White fish fillets are the easiest and most reliable: hake, pollock, cod, pike-perch/zander, or pike. You can also use salmon or pink salmon, but white fish tends to give a more delicate, less oily result. More details here: u003ca href=u0022https://gotuimo.com/en/ryba-bez-strahu-yak-vybyraty-chystyty-i-gotuvaty-shhob-ne-peresushyty/u0022 data-type=u0022linku0022 data-id=u0022https://gotuimo.com/ryba-bez-strahu-yak-vybyraty-chystyty-i-gotuvaty-shhob-ne-peresushyty/u0022u003ehow to choose fishu003c/au003e.
Can I use frozen fish?
Yes. Just thaw it completely and squeeze out any excess moisture—otherwise the mixture can turn watery.
How do I keep fish cakes juicy?
A few classic tricks: add bread soaked in milk, plenty of onion, or a small knob of butter. And don’t over-fry them—dry fish cakes happen fast.
Do I have to add an egg?
The egg helps the patties hold their shape, but if you mix the mince really well, you can skip it. Without egg, the texture can be even more tender.
Can I cook fish cakes without frying?
Absolutely. Bake them in the oven, steam them, or use an air fryer—those options are lighter and still tasty.
Are fish cakes suitable for kids?
Yes—this is u003ca href=u0022https://gotuimo.com/en/dytyache-menyu-na-den-narodzhennya/u0022 data-type=u0022linku0022 data-id=u0022https://gotuimo.com/dytyache-menyu-na-den-narodzhennya/u0022u003eone of the best dishes for a kid-friendly menuu003c/au003e. Just double-check for bones and keep the seasoning mild (no hot spices).
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