Baked Fish Cakes

    (45)
    1 hour

    Tasty cod fish cakes, which are great with tartar or seafood sauce or a simple squeeze of fresh lemon or lime. They're baked for a bit of a healthier twist, but you could pan fry them, too. Add more seasonings to taste, if desired.


    45 people made this

    Ingredients
    Serves: 6 

    • 700ml water
    • 2 potatoes, peeled
    • 1 small onion or shallot, minced
    • 1/2 green pepper, chopped
    • 1/2 red pepper, chopped
    • 1 stick celery, chopped
    • 2 tablespoons butter
    • 450g cooked cod, boned and flaked
    • 4 tablespoons plain flour
    • 2 tablespoons grated Parmesan cheese
    • 1 teaspoon fish seasoning
    • 1/4 teaspoon mustard powder
    • 1/2 teaspoon salt
    • ground black pepper to taste
    • 120ml milk
    • 60g dried breadcrumbs

    Method
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat oven to 200 C / Gas 6. Grease two baking trays. Bring 700ml of water to the boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Reserve a mugful of mashed potatoes; save remainder for another use.
    2. In a large saucepan, saute onion, green and red pepper and celery in butter over medium high heat until tender. Turn heat to low and fold in flaked fish. Slowly mix in flour, cheese, seasoning, mustard, salt, pepper, mashed potatoes and milk. Mix gently but thoroughly. Remove pan from heat.
    3. With floured hands shape batter into cakes 1cm by 5cm. Coat with breadcrumbs.
    4. Bake them for 10 minutes, flip the cakes and bake another 15 minutes until golden brown.

    Alternatives to cod:

    Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.

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    Reviews & ratings
    Average global rating:
    (45)

    Reviews in English (34)

    by
    19

    Wow, after reading the other reviews maybe I did something wrong because these came out WONDERFUL for me. They are amazingly similar in taste to the filling of restaurant style "stuffed crab" or "stuffed fish". I didn't change a thing (but my potatoes were small). Good job, Becky!  -  02 Apr 2004  (Review from Allrecipes US | Canada)

    by
    18

    I used talapia because we had it in our freezer and I thought this would disguise the taste of fish that I don't like, and it totally worked! This recipe tastes as good as restaurant crab cakes. One of the best on this site.  -  13 Mar 2005  (Review from Allrecipes US | Canada)

    by
    17

    This receipe is best prepared fried, but baked in the oven is certainly not bad. Really enjoyed!  -  27 May 2001  (Review from Allrecipes US | Canada)

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