When a dish balances flavor, color, and texture, every bite feels intentional. That’s exactly what we aimed for with our Fish Cakes Mustard Sauce recipe. Two golden-brown fish cakes sit beautifully on a plate, finished with a drizzle of creamy mustard sauce and a scatter of fresh green microgreens. Every element is simple, yet together, they create something much greater. The fish cakes are tender inside, crisp outside, and filled with vibrant herbs. The mustard sauce adds tang and creaminess, while the microgreens bring freshness and visual flair. The result? A plate that’s inviting and full of character.
Why Choose Fish Cakes Mustard Sauce
There’s something about the contrast between crispy and creamy that makes a dish unforgettable. These fish cakes deliver a crunchy surface and a soft, flavorful interior packed with fresh parsley. The mustard sauce adds a zesty, velvety element that complements the fish beautifully. We include a pinch of smoked paprika in the mixture to add warmth without heat. On top, peppery microgreens finish the plate with brightness. This is the kind of dish that feels both homey and refined—a rare and delightful balance. Plus, every ingredient supports the next, making the whole experience harmonious.
Ingredients for Fish Cakes Mustard Sauce
Here’s what you’ll need for two servings:
- 250g white fish fillet (cod or hake)
- 1 small potato, boiled and mashed
- 1 tbsp fresh parsley, finely chopped
- 1 small shallot, minced
- 1 egg
- 1/4 tsp salt
- 1/4 tsp ground white pepper
- 1/4 tsp smoked paprika
- 1/4 cup breadcrumbs (plus extra for coating)
- 2 tbsp olive oil (for frying)
For the mustard sauce:
- 1 tbsp Dijon mustard
- 2 tbsp plain yogurt
- 1 tsp lemon juice
- 1/4 tsp ground cumin
To garnish:
- 1/2 cup green microgreens (e.g., sunflower or pea shoots)
This ingredient list brings balance—soft fish, crispy crust, creamy sauce, and a touch of freshness.
How to Prepare Fish Cakes Mustard Sauce
Begin by cooking the fish fillet in lightly salted water for about 8 minutes or until it flakes easily. Drain well, then transfer to a bowl and mash gently with a fork. Mix in the mashed potato, chopped parsley, minced shallot, egg, salt, pepper, smoked paprika, and breadcrumbs. Form into two equal-sized cakes and coat each with additional breadcrumbs.
Heat olive oil in a nonstick skillet over medium heat. Fry the fish cakes for 4–5 minutes per side, or until golden brown and crisp. While the cakes are cooking, whisk together Dijon mustard, plain yogurt, lemon juice, and ground cumin in a small bowl until smooth.
Once the fish cakes are done, place them on a paper towel to drain excess oil. Plate them while still warm and spoon the mustard sauce over or beside them. Finish with a generous pinch of microgreens on top.
Serving Suggestions for This Dish
This dish feels complete on its own but can easily be paired with other simple components. Try a small side salad with crisp greens and radish slices. You could serve the fish cakes on a bed of couscous or next to a roasted vegetable medley. For texture contrast, add some thinly sliced pickled cucumbers on the side. A neutral plate with a wide rim works best for serving—giving space for each element to shine. Garnish with a little smoked paprika dusted around the edge for added color.
What Makes Fish Cakes Mustard Sauce Special?
The details matter here. The fish cakes are moist but structured, thanks to the potato and breadcrumbs. Fresh parsley lifts the flavor, while smoked paprika adds a whisper of complexity. The sauce is creamy but not heavy, and the cumin adds warmth that complements the mustard. Microgreens aren’t just decoration—they bring freshness and a subtle bite. Each layer was added with purpose. Together, they create a dish that feels satisfying without being overworked. It’s about getting the most from each ingredient.
Creative Variations and Flavor Pairings
This recipe is highly adaptable. You could use salmon instead of white fish for a deeper flavor. Add a pinch of lemon zest to the fish mixture for a citrus twist. Try switching the sauce base—use sour cream or plant-based yogurt if preferred. Want more heat? Add a few drops of chili oil to the mustard sauce. You can also play with the herbs—try dill, tarragon, or chives. For a crunchier texture, use panko instead of breadcrumbs. Each of these changes brings something new without straying too far from the heart of the dish.
Perfect Complements for This Plate
Though complete, this dish works well with a few supporting players. A simple beet salad with vinaigrette adds color and tang. Roasted sweet potato cubes offer a mild, sweet counterpart. If serving as part of a shared table, include a flatbread or warm grain like quinoa. You could also serve the cakes over a smear of the mustard sauce instead of drizzling. All these ideas build on the foundation while keeping it grounded in clean, fresh flavors.
Final Thoughts on Fish Cakes Mustard Sauce
We designed this recipe to showcase balance. Fish Cakes Mustard Sauce isn’t about complexity—it’s about clarity and thoughtful composition. It brings together a few key ingredients in a way that respects their qualities and elevates their flavors. Every element, from the crisp exterior of the cakes to the creamy tang of the sauce, serves a purpose. Whether for a quick home meal or a plated dinner idea, it always works. If you’d like to explore more recipes using vibrant microgreens, head over to our Microgreens Recipes collection—we’ve got plenty of exciting dishes waiting.
For more delicious ideas, explore the tasty inspirations shared below.