Description
These crispy cod fish cakes are a delicious and easy way to enjoy flaky white fish, blended with potatoes, herbs, and spices. Perfect as an appetizer or a light dinner, served with your favorite dipping sauce.
Ingredients
Scale
- 400 g cod fillets, skinless and boneless
- 2 medium potatoes, peeled and diced
- 1 large egg, beaten
- 2 tablespoons fresh parsley, chopped
- 2 green onions, finely sliced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup breadcrumbs
- 2 tablespoons olive oil, for frying
Instructions
- Boil the potatoes in salted water for about 12-15 minutes until tender. Drain and mash them in a large bowl.
- Meanwhile, poach the cod fillets in simmering water for 5-7 minutes until just cooked through. Drain and flake the fish with a fork.
- Add the flaked cod, beaten egg, parsley, green onions, Dijon mustard, salt, and black pepper to the mashed potatoes. Mix until well combined.
- Shape the mixture into 8 equal patties. Coat each patty in breadcrumbs, pressing gently to adhere.
- Heat olive oil in a large skillet over medium heat. Fry the fish cakes for 3-4 minutes per side until golden brown and crisp. Serve hot.
Notes
- If your fish cakes fall apart, it’s likely due to too much moisture; add more breadcrumbs or chill longer.
- Letting the mix cool before shaping can improve results.
- For a gluten-free option, use gluten-free breadcrumbs or crushed rice crackers.
- Cod fish cakes can be frozen before frying. Thaw in the fridge and cook as usual.
- Serve with tartar sauce, ketchup, mushy peas, or a squeeze of lemon and mayo.
- Consider serving as a fish cake sandwich with a crusty roll and lettuce.
- Prep Time: 25 mins
- Cook Time: 20 mins
- Category: Comfort Food, Dinner, Main Dishes
- Method: Pan-fried
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 260cal
- Sugar: 0g
- Sodium: 0mg
- Fat: 8g
- Saturated Fat: 0g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 0mg