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; I use cod fillets from Lidl, which are £2.69 for two.
Recipe for cod fish cakes
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)
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
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!