British Fishcake
Hawker • Singapore
How to Make British Fishcake (Traditional & Healthy Version)
British Fishcake, as found in Singapore's vibrant hawker and kopitiam culture, is a delightful example of fusion cuisine. Inspired by colonial influences, this dish has been adapted by local cooks to suit vegetarian diets while maintaining its classic appeal. Traditionally, British Fishcake comprised mashed fish and potato, but the Singaporean vegetarian version replaces fish with plant-based alternatives, making it accessible to all. The result is a golden, crispy patty bursting with savory flavors and subtle herbs, commonly enjoyed as a snack or light meal. In Singapore, these fishcakes are often served alongside kaya toast and teh, or as a comforting bite at bustling food courts. The vegetarian adaptation is a testament to the city-state’s culinary ingenuity and inclusivity, perfect for those seeking a meat-free yet authentic hawker experience. This recipe offers a lighter take, using wholesome ingredients that retain the nostalgic taste and texture, while fitting into modern, health-conscious lifestyles.
Ingredients(for 2 medium fishcakes per serving)
- 2 medium Potatoes (peeled and cubed)
- 100g Firm tofu (mashed)
- 1 small Carrot (grated)
- 2 stalks Spring onion (finely chopped)
- 1 tbsp Seaweed flakes (nori, for umami flavor)
- 1/2 cup Wholemeal breadcrumbs (or panko)
- 1 Egg (beaten (use flaxseed for vegan))
- 1 tsp Low-sodium soy sauce (for seasoning)
- 1/4 tsp White pepper
- 2 tbsp Olive oil (for shallow frying)
Instructions
- 1
Boil the potatoes in lightly salted water until tender, about 10-12 minutes. Drain well and mash until smooth.
12 minutes
Dry potatoes thoroughly to avoid soggy fishcakes.
- 2
Combine mashed potatoes, mashed tofu, grated carrot, chopped spring onion, and seaweed flakes in a large mixing bowl.
3 minutes
Mix gently to retain some texture.
- 3
Add soy sauce, white pepper, and half the breadcrumbs. Mix until the mixture binds together.
2 minutes
Adjust breadcrumbs if mixture is too wet.
- 4
Shape the mixture into 4-6 patties, depending on your preferred size.
3 minutes
Wet your hands to prevent sticking.
Why This Dish is Healthy
Our healthier British Fishcake recipe is pan-fried with olive oil instead of deep-fried, reducing overall fat content. By using tofu and vegetables, it increases protein and micronutrient intake while keeping cholesterol low. Wholemeal breadcrumbs add fiber, which supports digestive health and keeps you full for longer—ideal for weight management.
This vegetarian British Fishcake is packed with plant-based protein from tofu and fiber-rich potatoes and carrots. Wholemeal breadcrumbs add complex carbohydrates, while minimal olive oil keeps saturated fat low. Spring onions and seaweed provide vitamins A, C, and essential minerals. The dish contains moderate calories, making it suitable for calorie-conscious diets and those aiming for balanced nutrition.
Pro Tips
- 💡Tip 1: Use cold mashed potatoes for firmer fishcakes that hold their shape.
- 💡Tip 2: Add a dash of sesame oil for extra aroma.
- 💡Tip 3: Serve with a simple cucumber pickle or chili sauce for a local touch.
Storage & Serving
Store cooked fishcakes in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven or air fryer for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 210.0 kcal |
