Waitrose and Partners
Cheesy chive fish cakes

Cheesy chive fish cakes

Adding a little cheese to fishcakes helps to bind, season and add a little oozy richness. It’s a super-versatile way to add fish to your weekly intake; see the Cook’s tip for ideas of how to adapt the recipe.

3 out of 5 stars(2) Rate this recipe
  • Serves3
  • CourseLunch
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins
  • Pluschilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 250g Essential Potatoes, peeled and cut into small chunks
  • 2 x 120g cans Essential Sardines in Olive Oil (or Sunflower Oil), drained
  • 50g Essential Mature Cheddar, grated
  • 20g pack chives, chopped
  • 4 Essential White Eggs, 1 beaten
  • 35g essential Waitrose plain flour
  • 80g Cooks’ Ingredients Breadcrumbs
  • Essential Olive Oil
  • 15g Essential Butter
  • Essential Iceberg Lettuce, shredded, to serve
  • 3 tbsp Essential Seafood Sauce, or more, to serve
  • 1 Essential Lemon, for squeezing, optional


  1. Boil the potatoes in salted water for about 10 minutes, until tender. Drain and set aside to steam dry for a few moments, then mash. Put the sardines into a mixing bowl (remove the larger bones if liked) and mash with a fork. Mix in the Cheddar, chives and mashed potato. Season well, add 2 tbsp of the beaten egg and mix together. Shape the mixture into 6 cakes. Mix 1 tbsp water into the remaining beaten egg.

  2. Put the flour onto one plate and the breadcrumbs on another. Coat the fish cakes in the flour, before dunking in the beaten egg and coating in breadcrumbs. Cover and chill in the fridge for 20 minutes.

  3. Warm 1 tbsp oil and the butter in a large nonstick frying pan. Once hot, add the fish cakes and fry for 3-4 minutes per side, until golden and piping hot all the way through. Set the fish cakes aside.

  4. Return the pan to the heat with remaining oil. Crack in the 3 remaining eggs, fry until the undersides are crisp and whites are set. Serve with the lettuce, seafood sauce, and a wedge of lemon, if liked.

Cook’s tip

These fish cakes can be made with any canned fish – salmon, tuna, mackerel or crab. Play with the flavourings as the chives can be switched for parsley or dill, lemon zest added and Cheddar swapped for any cheese you’ve got hanging around. Once made, pre-frying, these can be frozen for a future speedy supper.


Typical values per serving when made using specific products in recipe


3,244kJ/ 778kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating (3/5)

3 out of 5 stars2 ratings

5 Stars


4 Stars


3 Stars


2 Stars


1 Stars