These delicious cod and potato fish cakes are easy to make and perfectly filling served alongside a salad or seasonal vegetables. Don't forget the tartare sauce!
40 people made this
500g boneless cod fillet
1 bunch fresh parsley, finely chopped
2 tablespoons prepared mustard
2 tablespoons butter
1 onion, minced
100g cheese of your choice, grated
salt and pepper, to taste
2 tablespoons plain flour
2 tablespoons olive oil
Method Prep:15min › Cook:10min › Ready in:25min
Bring a large saucepan of water to the boil. Add the potatoes, with skins on (halve or quarter medium and large potatoes) and cook until tender. Drain, peel and set aside. Once cooled, chop finely.
Place the fish in a food processor and pulse until minced, or chop finely on a cutting board. Transfer to a mixing bowl and combine with the potatoes, parsley and mustard.
In a frying pan over a medium heat, melt the butter and add the onion. Cook and stir for a few minutes. Add to the fish mixture along with the grated cheese, egg and seasoning. Form into cakes then dust with flour.
Warm the oil in a frying pan over a medium heat and add the fish cakes. Cook for about 3 to 4 minutes on each side until golden brown.