Entree: Canada – Prince Edward Island, Atlantic Canada – PEI Fish Cakes

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Additional 20 min

Total 1 hr 20 min

Ingredients

- 1 lb (450 g) fresh white fish fillets (cod or haddock), skinless and boneless
- 2 cups (approx. 400 g) cold mashed potatoes (from about 1 lb / 450 g potatoes)
- 1 small yellow onion, finely chopped (about 1/2 cup / 80 g)
- 2 scallions (green onions), thinly sliced (about 1 oz / 30 g)
- 2 tbsp (8 g) fresh parsley, chopped
- 1 large egg, beaten (approx. 50 g)
- 1 tsp (5 g) Dijon mustard
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) smoked paprika (optional)
- 3/4 cup (75 g) plain breadcrumbs, plus extra for coating
- 1/2 cup (60 g) all-purpose flour, for dredging
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil or canola oil
- 1 lemon, cut into wedges
- For buttered peas:
  - 12 oz (340 g) frozen peas
  - 1 tbsp (14 g) unsalted butter
  - Salt and pepper to taste
  - 1 tsp (1 g) chopped fresh mint or parsley (optional)
- For quick tartar sauce:
  - 1/2 cup (120 g) mayonnaise
  - 2 tbsp (30 g) dill pickle relish or finely chopped pickles
  - 1 tbsp (15 g) capers, chopped (optional)
  - 1 tsp (5 g) lemon juice
  - 1 tsp (5 g) Dijon mustard
  - Salt and pepper to taste
- Optional quick chow chow (serve instead of or alongside tartar):
  - 1 cup (120 g) finely shredded green cabbage
  - 1/2 cup (75 g) finely diced green pepper
  - 1/4 cup (60 ml) white vinegar
  - 1 tbsp (15 g) sugar
  - 1/2 tsp (3 g) salt
  - Pinch of crushed red pepper (optional)

Instructions

Short Description:
Pan-fried island-style fish cakes made with local white fish and mashed potatoes, served with a simple tartar sauce (or chow chow) and buttered peas for a complete main-course meal.

Regional Notes:
This Prince Edward Island version uses local white fish (cod or haddock) combined with mashed potatoes and pan-fried until golden — a classic island way to stretch fresh catch into a hearty meal. Served with chow chow or tartar sauce and a vegetable (buttered peas) reflects regional serving traditions and the province's fishing and potato-growing heritage.

1. Prepare the fish: place fish fillets in a saucepan, add enough cold water to cover, bring to a gentle simmer, and poach until opaque and just cooked through, about 5–6 minutes depending on thickness. Drain and flake the fish with a fork; remove any bones as you go.
2. Combine base ingredients: in a large bowl, mix the flaked fish, cold mashed potatoes, chopped onion, scallions, parsley, beaten egg, Dijon mustard, salt, pepper, and smoked paprika (if using). Fold in 3/4 cup (75 g) breadcrumbs until mixture holds together but is not too wet. Adjust seasoning.
3. Form cakes: shape the mixture into 8 even patties (about 3 in / 7.5 cm diameter each) or 4 larger cakes if preferred. Place on a tray and chill in the refrigerator for 15–20 minutes to firm up (helps them hold while frying).
4. Dredge: spread the flour and extra breadcrumbs on plates. Lightly dredge each chilled patty first in flour, then dip in a little beaten egg (if needed), and finally press into breadcrumbs for a thin coating.
5. Pan-fry: heat butter and oil in a large skillet over medium heat until shimmering. Fry the patties in batches, 3–4 minutes per side, until golden brown and heated through. Drain on a paper towel-lined plate and keep warm in a low oven (200°F / 95°C) if cooking in batches.
6. Make buttered peas: while the cakes fry, bring a small pot of water to a boil, add frozen peas, and cook 2–3 minutes until tender. Drain, return to pot off heat, and stir in 1 tbsp (14 g) butter, salt, pepper, and mint or parsley if using.
7. Make tartar sauce: whisk together mayonnaise, pickle relish, capers (if using), lemon juice, and Dijon mustard. Season with salt and pepper to taste. Chill until ready to serve.
8. Optional quick chow chow: toss shredded cabbage and diced pepper with vinegar, sugar, salt, and crushed red pepper; let sit at least 10 minutes to soften and pickle slightly. Drain excess liquid before serving.
9. Plate and serve: arrange 2 PEI Fish Cakes per person (or 1–2 depending on size) with a generous spoonful of buttered peas and a wedge of lemon. Serve tartar sauce and/or chow chow on the side for spooning over the cakes.