A fishcake is a small round flat piece of food made by mixing cooked fish with mashed potato, shaping it into a patty, coating it in breadcrumbs and frying it. It is homely British food — cheap, filling, often made on a Monday from Sunday's leftover fish. You buy them frozen in supermarkets, and better versions appear on pub and cafe menus with salmon or crab in them. The 'cake' part surprises learners. Here 'cake' does not mean something sweet; it means a small flat round shape, the same 'cake' as in a cake of soap. So a fishcake is not a dessert and there is nothing sweet in it. Now, a Taiwanese student should know the word does other work in Asia. On a British menu, fishcake means the potato patty above. In a Thai restaurant, 'Thai fishcakes' are the spicy fried fish patties, no potato. And the 魚板 or 甜不辣 kind of thing you get in a hot pot or in Japanese noodles is also translated 'fishcake' on English menus — kamaboko, the springy processed fish paste. Same English word, three fairly different foods, and the menu will not explain which. Spelling is flexible: fishcake, fish cake and fish-cake are all seen; one word is most common in Britain.

魚餅、炸魚薯餅（英式：魚肉拌馬鈴薯泥油炸的小圓餅）；菜單上有時也用來指日式魚板、甜不辣