Thermomix Frozen Fish Cakes

Thermomix Fish Recipes

This is a delicious way to use up those frozen fish fillets hanging around the freezer. You know those ones that you bought to have on hand, but you have never actually gotten around to using? They are perfect to serve with veggies for dinner, and you can quite easily add to the flavour by adding in some garlic granules or a range of different herbs and spices.

Your Thermomix is super powerful, but please semi thaw the fish fillets before using so that you don’t damage your blades.

In the recipe we say to serve with lemon and mayo. You could also cook the fishcakes in lemon juice to get the flavour through without having to squeeze it on later. We featured this recipe in episode 135 of The 4 Blades Podcast.

Thermomix Frozen Fish Cakes

Serves 12


  • 500g frozen fish fillets (semi thawed)
  • 1 Large white potato (about 200-300g)
  • 80g tapioca starch (can use plain flour)
  • 20g oil
  • 1 handful fresh parsley
  • 1 teaspoon salt flakes
  • 2 eggs


Step 1
Take frozen fish fillets out of freezer to thaw slightly (so that you can cut in half).
Step 2
Peel potato (1) and place in bowl. Chop Speed 7 / 3 seconds.
Step 3
Lay out 2 pieces of paper towel folded over one another and spread out the chopped potato on top. Place another 2 sheets of paper towel on top. (You don't need to remove all the water - you just want to remove the excess water.)
Step 4
Rinse and dry bowl.
Step 5
Cut fish fillets (500g) in half and add to the bowl with parsley (1 handful). Process Speed 8 / 10 seconds.
Step 6
Add the chopped potato, tapioca starch (80g), salt (1 tsp) and eggs (2). Process Speed 4 / 10 seconds
Step 7
Heat frypan over medium-high heat and heat oil for shallow frying. Spoon the batter onto the frypan and fry for 4 minutes on each side, or until golden brown and cooked through. This is a great opportunity for you to squeeze some fresh lemon juice over the fish cakes for a flavour boost. Repeat for all the mixture.
Step 8
Serve with a squeeze of fresh lemon and mayo.

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