Cod Fish Cakes Recipe

Cod fillets: Skinless and boneless, these are the star of the dish, providing a delicate and flaky texture.

Potatoes: Peeled and diced, they add a creamy base to the fish cakes.

Egg: Beaten, it helps to bind the mixture together.

Parsley: Chopped, it adds a fresh, herbal note to the fish cakes.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of heat and depth to the flavor.

Olive oil: Used for frying, it gives the fish cakes a golden, crispy exterior.

When forming the patties, make sure your hands are slightly damp. This will prevent the mixture from sticking to your hands and help you shape the fish cakes more easily. Additionally, pressing the patties gently but firmly will ensure they hold together well during frying.

• cod fillets - Substitute with haddock fillets: Haddock has a similar texture and mild flavor, making it a suitable alternative for cod in fish cakes.

• cod fillets - Substitute with tilapia fillets: Tilapia is another mild-flavored fish that can be used in place of cod for a similar taste and texture.

• potatoes - Substitute with sweet potatoes: Sweet potatoes add a slightly different flavor and a bit of sweetness, but they work well in binding the fish cakes.

• potatoes - Substitute with cauliflower: Mashed cauliflower can be used as a low-carb alternative to potatoes while still providing a similar texture.

• egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg as a vegan binding agent.

• egg - Substitute with chia seeds and water: Mix 1 tablespoon of chia seeds with 3 tablespoons of water to create a gel-like consistency that can replace one egg.

• parsley - Substitute with cilantro: Cilantro offers a fresh, slightly citrusy flavor that can be used in place of parsley.

• parsley - Substitute with dill: Dill provides a different but complementary flavor profile to fish cakes, making it a good alternative to parsley.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a suitable alternative for frying in place of olive oil.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral-flavored oil with a high smoke point, ideal for frying fish cakes instead of olive oil.

• Allow the cod fish cakes to cool completely after frying. This prevents condensation, which can make them soggy.

• Place the cooled fish cakes on a baking sheet lined with parchment paper, ensuring they are not touching each other. This step is crucial to prevent them from sticking together.

• Transfer the baking sheet to the freezer and let the fish cakes freeze for about 1-2 hours. This initial freezing helps them maintain their shape.

• Once the fish cakes are frozen solid, remove them from the baking sheet and place them in a resealable plastic bag or an airtight container. Label the bag or container with the date to keep track of freshness.

• For optimal taste and texture, consume the frozen fish cakes within 2-3 months. Beyond this period, they may start to lose their flavor and texture.

• When ready to enjoy, you can reheat the fish cakes directly from the freezer. Preheat your oven to 180°C (350°F), place the frozen fish cakes on a baking sheet, and bake for 15-20 minutes until heated through and crispy.

• Alternatively, you can thaw the fish cakes in the refrigerator overnight before reheating. This method ensures even heating and helps retain their original texture.

• If you prefer to reheat them on the stovetop, heat a small amount of olive oil in a frying pan over medium heat. Cook the thawed fish cakes for 3-4 minutes on each side until they are heated through and golden brown.

• Always check the internal temperature of the fish cakes to ensure they reach at least 74°C (165°F) for safe consumption.

• Serve the reheated fish cakes with your favorite dipping sauce and a side of fresh salad or steamed vegetables for a complete meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the cod fish cakes on a baking sheet lined with parchment paper.
  3. Lightly brush the cakes with a bit of olive oil to keep them moist.
  4. Bake for about 10-15 minutes, or until they are heated through and slightly crispy on the outside.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Place the cod fish cakes in the skillet and cook for about 3-4 minutes on each side, or until they are heated through and have a nice golden crust.

• Microwave Method:

  1. Place the cod fish cakes on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the cod fish cakes in the air fryer basket in a single layer.
  3. Air fry for about 5-7 minutes, flipping halfway through, until they are heated through and crispy.

• Steaming Method:

  1. Set up a steamer or a pot with a steaming basket.
  2. Bring water to a boil and reduce to a simmer.
  3. Place the cod fish cakes in the steamer basket and cover.
  4. Steam for about 5-7 minutes, or until they are heated through.

• Pot: Used to boil the potatoes until they are tender.

• Pot: Used to cook the cod fillets in boiling water.

• Potato masher: Used to mash the boiled potatoes.

• Mixing bowl: Used to combine the mashed potatoes, flaked cod, beaten egg, parsley, salt, and pepper.

• Fork: Used to flake the cooked cod fillets.

• Spoon: Used to mix the ingredients in the mixing bowl.

• Frying pan: Used to fry the patties until they are golden brown.

• Spatula: Used to flip the patties in the frying pan.

• Knife: Used to peel and dice the potatoes.

• Cutting board: Used as a surface to dice the potatoes and chop the parsley.

• Measuring spoons: Used to measure the salt, pepper, and olive oil.

• Plate: Used to serve the hot fish cakes.

Boil potatoes and cod together: Save time by boiling the potatoes and cod fillets in the same pot. This reduces cooking time and minimizes cleanup.

Use a food processor: Quickly mash the potatoes and flake the cod using a food processor to speed up the preparation process.

Preheat the pan: While forming the patties, preheat the frying pan with olive oil to ensure it’s ready for immediate frying.

Make patties in advance: Form the fish cakes ahead of time and refrigerate. This allows you to simply fry them when ready to serve.