About this recipe: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.
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
60g dried breadcrumbs
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Method Prep:30min › Cook:30min › Ready in:1hr
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.
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.
With floured hands shape batter into cakes 1cm by 5cm. Coat with breadcrumbs.
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.