Cod and Potato Fish Cakes with Lemon and Herbs
Lalkila Kitchen · Fish · Seafood · Main dishes · Western influenced
Keep the fish in visible flakes when folding it through the potato. A dry mash helps the cakes hold together, while a breadcrumb coating supplies the crisp outside. The full centre temperature matters as well as the colour of the crust.
Ingredients
- 450 g skinless, boneless cod or haddock
- 2 bay leaves
- 150 ml milk
- 150 ml water
- 350 g floury potatoes, peeled and chopped
- 1 tbsp mayonnaise
- 1/2 tsp finely grated lemon zest
- 1 tbsp chopped parsley
- 1 tbsp chopped chives
- 1 egg, beaten
- Plain flour for dusting
- 85 g white breadcrumbs
- 3–4 tbsp vegetable oil
- Salt and pepper
Method
- Poach fish with bay, milk and water until it reaches63°C/145°F. Drain, check for bones and flake.
- Boil potatoes until tender; drain, dry and mash. Fold in mayonnaise, zest, herbs and fish; season.
- Shape small cakes. Dust with flour, coat in egg then crumbs, and refrigerate for 30 minutes.
- Shallow-fry over medium heat until golden and heated through to 74°C/165°F.
Cooking notes
Contains fish, milk, egg and wheat; mayonnaise may add mustard. Cool prepared components promptly and keep them refrigerated while holding them. Handle the mixture gently so the fish remains flaky, and avoid making very thick cakes that brown before their centres heat.
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Source and adaptation
Adapted in original wording from Angela Nilsen's “Ultimate fish cakes,” Good Food Middle East. Original recipe.
Simplifies the sauce component to mayonnaise in the mash and checks fish cooking and final reheating temperatures.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.