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
- 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)
Step-by-step instructions
Step 1 · Boil the potatoes in lightly salted water until tender
Boil the potatoes in lightly salted water until tender, about 10-12 minutes. Drain well and mash until smooth.
Step 2 · Combine mashed potatoes
Combine mashed potatoes, mashed tofu, grated carrot, chopped spring onion, and seaweed flakes in a large mixing bowl.
Step 3 · Add soy sauce
Add soy sauce, white pepper, and half the breadcrumbs. Mix until the mixture binds together.
Step 4 · Shape the mixture into 4-6 patties
Shape the mixture into 4-6 patties, depending on your preferred size.
Step 5 · Dip each patty in beaten egg
Dip each patty in beaten egg, then coat with remaining breadcrumbs.
Step 6 · Heat olive oil in a non-stick pan over medium heat
Heat olive oil in a non-stick pan over medium heat. Fry the fishcakes 2-3 minutes per side until golden brown and crispy.
Step 7 · Drain on paper towels and serve hot
Drain on paper towels and serve hot, with a squeeze of lemon or a side of chili sauce if desired.
Why this recipe 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.
A note on tradition
In Singapore, British Fishcake is a nostalgic dish often found in older kopitiams and hawker centers, reflecting the nation’s colonial past and its knack for adaptation. Vegetarian versions are increasingly popular, especially during festive periods when lighter, plant-based options are sought. Fishcakes are typically eaten as snacks, side dishes, or light meals, perfect for Singapore’s bustling urban lifestyle.