Cod fishcakes

Serves: 8 for a starter, 4 for a main course
Prep Time: 30mins
Cook Time: 20mins (for the fishcakes themselves, once prepared)

400g fresh cod
400g peeled floury potatos
200g fresh breadcrumbs
25g butter
3 medium eggs
100g plain flour
20g bunch of flat leaf parsley, chopped
150ml milk
200ml water
2 bay leaves
Freshly ground nutmeg
Grated zest of one lemon


  1. In a wide flat bottomed pan, heat the milk, water and bay leaves before adding the cod.
  2. Allow the cod to cook at a simmer for 4-5 minutes, remove from the heat and allow to sit in the hot liquid for 10 minutes.
  3. Chop the potatoes into equal sized pieced and cook until ready to mash.
  4. Mash the potatos, adding the butter, salt, pepper, few spoons of the cooking liquid from the fish, ground nutmeg and the leon zest.
  5. Flake the fish into the potato, add the chopped parsley and combine gently.
  6. Separate the mixture into 8 pieces and shape into rounded flat cakes and coat each cake well in flour.
  7. Lightly beat the eggs to combine the yolk and white and place in a lipped plate / pasta dish. Place the breadcrumbs in another dish.
  8. Coat each fishcake in egg, then breadcrumbs, then egg again and, finally, breadcrumbs again.
  9. Place the fishcakes in the fridge to cool for an hour, if possible, as this makes them handle better when cooking.

To Cook

  1. Pre-heat the oven to 160 degrees.
  2. Heat some oil in a frying-pan over a medium heat and cook the fishcakes for 2 - 3 minutes on each side.
  3. Place the fish-cakes in the oven for 15 minutes to ensure they're heated through

Fantastic when served with a rocket salad and home-made tartare sauce

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