Cod Fish Cakes
Elevate your seafood game with these irresistible homemade Cod Fish Cakes—crispy on the outside, tender and flavorful on the inside. This recipe combines delicate cod fillets with creamy mashed potatoes, fresh parsley, and zesty lemon for a burst of vibrant flavors. Perfectly pan-fried in olive oil until golden brown, these savory cakes are easy to prepare with simple ingredients and ready in just under 45 minutes. Whether served as an appetizer, a light main course, or in a sandwich, these cod cakes are a versatile and crowd-pleasing dish. Pair them with a tangy dipping sauce or a fresh squeeze of lemon for an unforgettable meal. Ideal for seafood lovers, this recipe is sure to become a favorite in your weekly rotation!
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Recipe Information
Ingredients
- 500 g Cod fillets
- 300 g Potatoes
- 2 large Eggs
- 100 g Breadcrumbs
- 2 tbsp Parsley
- 2 stalks Green onion
- 1 tsp Lemon zest
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 tbsp Olive oil
Instructions
Peel the potatoes and cut them into chunks. Place them in a pot of salted water, bring to a boil, and cook until tender (about 10-12 minutes). Drain and mash the potatoes, then set aside.
Meanwhile, poach the cod fillets in a skillet with enough water to cover them. Simmer gently for 5-7 minutes or until the fish flakes easily with a fork. Remove the fish from the skillet and let it cool. Flake into small pieces, discarding any bones or skin.
In a large mixing bowl, combine the mashed potatoes, flaked cod, finely chopped parsley, sliced green onion, lemon zest, salt, and black pepper. Mix gently until well incorporated.
Lightly beat one of the eggs in a bowl and add it to the cod mixture. Mix until the egg is evenly distributed and the mixture can hold together when shaped.
Form the mixture into round patties, about 2 inches in diameter and 3/4 inch thick.
Spread the breadcrumbs on a plate. In a small bowl, beat the remaining egg. Dip each fish cake into the beaten egg, then coat it with breadcrumbs. Set aside on a tray.
Heat the olive oil in a large skillet over medium heat. Fry the fish cakes in batches, cooking for 3-4 minutes on each side or until golden brown and heated through. Add more oil if needed between batches.
Transfer the cooked fish cakes onto a plate lined with paper towels to drain any excess oil.
Serve warm with a wedge of lemon or your favorite dipping sauce.
Nutrition Facts
Calories |
1621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 4420 mg | 192% | |
| Total Carbohydrate | 146.8 g | 53% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 11.8 g | ||
| Protein | 125.3 g | 251% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 273 mg | 21% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3954 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
