Fresh Cod Fish Cakes
A taste of home with these Fresh Cod Fish Cakes. A potato and cod based fish cake dredged in flour and crispy fried to perfection. These are a great make ahead dinner that you can pop in the fridge and cook just before serving.
Servings: 8 fish cakes
Calories: 192kcal
Ingredients
- 1 lb cod filets
- 3 medium potatoes peeled and cut into small pieces
- 1 small onion finely diced
- Small handful of fresh parsley finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup flour for coating
- 4 tablespoons vegetable oil for frying
Instructions
- In a medium saucepan of boiling water, add the potatoes and cook until soft. This will take about 15 to 20 minutes. When cooked, remove from heat, drain and set aside
- Meanwhile, in another medium saucepan of boiling water, add the cod fish and boil for about 10 minutes. Remove from heat and drain the water. Leave to cool so you can handle it.
- Once the fish is cool enough to handle, remove the skin and you will notice that the fish will just flake apart. Remove any bones that you find in the fish and discard them. Take more than one look because those bones seem to hide everywhere.
- In a large mixing bowl, add the potatoes mash really well. Add the fish, onion, parsley, oregano and salt & pepper. With a wooden spoon, stir to combine. When it is all combined you can start making your fish cakes.
- You can make them whatever size you want, but these are a fairly medium size and I got 8 out of the mixture. So, scoop out as much as you like and lay in on a clean surface. Turn it into a rough ball shape and put in on the flat working surface that you are using. Flatten the top slightly and try and keep them in a circular shape. The fish cakes pictured are about 1 1/2 inches in height. Repeat these steps for remaining fish cakes.
- Next, on a clean working surface, spread out the flour. With one fish cake at a time, completely coat it in the flour and put on a clean plate. Repeat for further fish cakes.
- In a large skillet set over moderate heat, add two tablespoons of the olive oil and bring to a high heat. When you put the fish cakes in the pan you want them to instantly sizzle. Cook for about 4-5 minutes or until it is golden brown and flip over. I usually use a silicone spatula to do this, and I have more control in flipping them. Continue cooking the other side for the same amount of time, or until golden brown. Repeat for whatever fish cakes you have left. Use the remaining vegetable oil to cook the rest of the fish cakes.
- Serve immediately with your favourite side dishes.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Fresh Cod Fish Cakes
Amount Per Serving (1 fish cake)
Calories 192
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 25mg8%
Sodium 39mg2%
Potassium 597mg17%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 1g1%
Protein 12g24%
Vitamin A 37IU1%
Vitamin C 17mg21%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.