These homemade fish cakes are made with flaky cod, mashed potatoes, fresh parsley, spring onion, chives, egg and breadcrumbs. They are shaped into simple patties, coated in breadcrumbs and shallow fried until golden brown and crispy outside with a soft, tender centre.
- Serves: 4 People
- Prep Time: 20 minutes
- Cooking: 25 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 400 grams Cod fillet, washed and patted dry
- 500 grams Potatoes, boiled and mashed
- 1 whole Egg
- 100 grams Breadcrumbs
- 2 tablespoons Fresh parsley, finely chopped
- 1 whole Spring onion, finely chopped
- 1 teaspoon Dried chives
- 0.5 teaspoon Garlic salt
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Olive oil
For Dressing
Nutritional Information
-
Calories
430 kcal -
Fat
19 g -
Carbohydrates
40 g -
Protein
27 g -
Fiber
4 g -
Sugar
2 g -
Sodium
620 mg
Procedure
-
8 minutesMark As Complete
Cook the Fish
Heat a frying pan over low to medium heat and add the olive oil. Place the cod fillet into the hot oil and cook gently for about four minutes on each side. Season the fish with salt, black pepper and garlic salt while it cooks, then remove it once flaky and cooked through.
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10 minutesMark As Complete
Cool the Fish
Transfer the cooked fish to a plate lined with paper towel to drain any excess oil. Allow the fish to cool until it is comfortable to handle. Keeping the fish moist and flaky will help give the finished fish cakes a soft texture in the centre.
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5 minutesMark As Complete
Prepare the Filling
Place the cooled mashed potatoes in a large mixing bowl and break the cooked cod into flakes over the potatoes. Add the chopped spring onion, parsley and dried chives. Season with salt and black pepper, then gently mix everything together until evenly combined.
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3 minutesMark As Complete
Add Egg and Breadcrumbs
Add one egg to the fish and potato mixture and mix until it is incorporated. Add enough breadcrumbs to help bind the mixture while keeping some breadcrumbs aside for coating. Mix gently until the ingredients hold together and the mixture is easy to shape.
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10 minutesMark As Complete
Shape the Fish Cakes
Divide the mixture into equal portions and roll each portion gently between your hands. Flatten each portion into a round fish cake of your preferred size and thickness. Coat each fish cake evenly in the reserved breadcrumbs, pressing lightly so the coating stays in place.
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3 minutesMark As Complete
Heat the Oil
Place the frying pan over low to medium heat and add the remaining oil or reuse clean oil from cooking the fish. Allow the oil to become hot enough for shallow frying without smoking. Work in batches so the fish cakes have enough room to brown evenly.
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6–8 minutesMark As Complete
Shallow Fry
Carefully place three fish cakes at a time into the hot oil and cook gently for about three to four minutes on the first side. Avoid moving them too much while the crust develops. Turn them carefully once golden brown, then cook the other side for another three to four minutes.
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3 minutesMark As Complete
Drain and Serve
Remove the golden fish cakes from the pan and place them on paper towels to drain any excess oil. Continue frying the remaining fish cakes in batches until all are crisp and browned. Serve hot with salad, chips, onion rings, tomatoes and lemon wedges.
