Cod fish cakes are a new but very welcome addition to our family meal repertoire. I often struggle with lighter dishes for spring and summer, but these are perfect for warmer weather. The kids really enjoy them, which is quite a surprise seeing as they ‘don’t like cod’!
It’s a really cheap dish and you can usually get some good offers on cod.
Recipe for cod fish cakes
Ingredients
This makes 10 decent size fish cakes.
- 4 skinless, boneless cod fillets – approximately 500g
- 2 medium-sized potatoes suitable for mashing
- 1 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 tablespoons freshly grated Parmesan cheese (cheaper Grana Padano works just fine)
- 2 finely chopped garlic cloves
- 1 1/2 tsps salt
- Pepper to taste
- 2 eggs, lightly beaten
- Extra virgin olive oil
- Polenta (optional)
Method
1. Boil and then mash the potatoes
2. Meanwhile fill a pan with lightly salted water and place the cod fillets in so that the water covers them. Simmer until the cod flakes easily. Drain and flake with a fork
3. Mix the flaked fish, potatoes, breadcrumbs, grated cheese, garlic, parsley, eggs. If the mixture is too crumbly, add another egg. If too sticky, add some more breadcrumbs. Season to taste.
4. Roll into 10 balls and then flatten into cakes. I then dust them in some polenta, which gives a lovely crispness and crunch, but this is optional. If you have time stick them in the fridge to firm up
5. Fry on a medium high heat in a well-oiled frying pan until they’re well browned on both sides. Blot on some kitchen roll and serve
I serve the cod fish cakes with peas for the kids and summer asparagus for my husband and I. Don’t forget the wine!
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