Cod Fish Cakes Recipe

Cod fillets: Skinless and boneless, these are the main protein source for the fish cakes.

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

Egg: Beaten, it acts as a binder to hold the mixture together.

Breadcrumbs: These help to bind the patties and add a crispy texture when fried.

Parsley: Chopped, it adds a fresh, herbaceous flavor to the fish cakes.

Salt: Enhances the overall flavor of the dish.

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

Olive oil: Used for frying, it gives the patties a golden brown crust.

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 mild flavor and flaky texture, making it a great alternative to cod.

• cod fillets - Substitute with tilapia fillets: Tilapia is another mild-flavored fish that can be used in place of cod, though it is slightly firmer.

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

• potatoes - Substitute with cauliflower: Cauliflower can be mashed and used as a low-carb alternative to potatoes.

• egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg, suitable for a vegan option.

• egg - Substitute with chia seeds and water: Mix 1 tablespoon of chia seeds with 3 tablespoons of water to replace one egg, also a vegan alternative.

• breadcrumbs - Substitute with panko: Panko breadcrumbs are lighter and crispier, providing a similar texture.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can add a similar binding and texture to the fish cakes.

• parsley - Substitute with cilantro: Cilantro offers a fresh, slightly citrusy flavor that can complement the fish cakes.

• parsley - Substitute with dill: Dill provides a unique flavor that pairs well with fish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of moisture.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt, offering a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used in place of black pepper.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, offering a different flavor profile.

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

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

• Allow the cod fish cakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled fish cakes in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store in the refrigerator for up to 3 days. For longer storage, freezing is recommended.
• To freeze, arrange the fish cakes on a baking sheet in a single layer. Freeze until solid, about 2 hours.
• Once frozen, transfer the fish cakes to a freezer-safe bag or container. Label with the date to keep track of freshness.
• For best quality, use frozen fish cakes within 2 months.
• When ready to eat, thaw the fish cakes in the refrigerator overnight.
• Reheat in a preheated oven at 180°C (350°F) for 10-15 minutes, or until heated through. Alternatively, reheat in a frying pan with a little olive oil over medium heat until crispy and hot.

• Oven Method: Preheat your oven to 350°F (175°C). Place the cod fish cakes on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes, or until warmed through. This method ensures even reheating and maintains the crispiness of the fish cakes.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the cod fish cakes in the skillet and cover with a lid. Heat for about 3-4 minutes on each side, or until they are hot and crispy. This method helps retain the original texture and flavor.

• Microwave Method: Place the cod fish cakes on a microwave-safe plate. Cover with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated. This method is quick but may result in a softer texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the cod fish cakes in the air fryer basket in a single layer. Heat for about 5-7 minutes, flipping halfway through. This method will help maintain the crispiness while reheating them evenly.

• Steaming Method: Place the cod fish cakes in a steamer basket over boiling water. Cover and steam for about 5-7 minutes, or until heated through. This method keeps the fish cakes moist but may soften the exterior.

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

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

• Masher: Used to mash the boiled potatoes.

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

• Fork: Used to flake the cooked cod fillets into pieces.

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

• Spatula: Used to flip the patties while frying.

• Measuring cup: Used to measure the breadcrumbs.

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

• Knife: Used to peel and dice the potatoes.

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

Boil potatoes ahead: Boil and mash the potatoes the night before to save time on the day of cooking.

Use pre-cooked cod: Purchase pre-cooked cod fillets to skip the boiling step.

Food processor: Use a food processor to quickly mash potatoes and mix ingredients.

Pre-make patties: Form the patties in advance and refrigerate them until ready to fry.

Non-stick pan: Use a non-stick pan to reduce the need for excessive oil and ensure easy flipping.

Double batch: Make a double batch and freeze half for a quick meal later.