These delicious homemade fishcakes are perfect for using up leftover cod and potatoes.

Preparation time: 25 minutes

Cooking time: 20 minutes

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Serves: 4 people

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To Serve


* This recipe makes 8 fishcakes 

  1. Cook the potatoes first so that the mash is ready to go.
  2. Poach the cod in a pan of simmering salted water for 8 to 10 minutes, until it's firm and cooked through. Drain and cool.
  3. Place the cooked mashed potatoes in a large bowl and mix in the parsley and thyme. Flake in the cod and add the beaten egg, season with salt and pepper and mix well. Divide the mixture into 8 portions and shape into cakes.
  4. Place the flour in a wide, shallow bowl. Dip the fish cakes in the flour, shaking off any excess.
  5. Warm the oil in a large frying pan set over a medium heat. Once it's nice and hot, add the fish cakes and cook for 4 minutes on each side. Serve with sweet chilli mayonnaise and a lemon wedge.

High in protein.

  • Edyta Fleming, 15 May 19

    5 stars rating
    Make that today it was fantastic yum yum
  • Ann Marie Sexton, 27 Aug 18

    5 stars rating
    Try the recipes they were lovely
  •, 12 Oct 17

    5 stars rating
    Your cod fish cakes recipe is excellent.

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