Cod Fish Cakes Recipe

Cod: Cooked and flaked, this is the star of the dish, providing a mild and slightly sweet flavor.

Mashed potatoes: These add a creamy texture and help bind the fish cakes together.

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

Breadcrumbs: These add texture and help to absorb moisture, ensuring the cakes hold their shape.

Fresh parsley: Chopped, it adds a fresh, herbaceous note to the fish cakes.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a subtle heat and depth of flavor.

Olive oil: Used for frying, it gives the fish cakes a 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 ensures they hold together well during frying.

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

• mashed potatoes - Substitute with sweet potatoes: Sweet potatoes add a slightly different flavor and a bit of sweetness, while still providing the necessary binding and texture.

• beaten egg - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace the egg, which helps bind the ingredients together.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs provide a lighter, crispier texture compared to regular breadcrumbs.

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

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, though it will slightly alter the taste profile.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the seasoning without changing the appearance of the fish cakes.

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

• Allow the cod fish cakes to cool completely at room temperature before storing. This prevents condensation from making them soggy.

• Place the cooled fish cakes in a single layer on a baking sheet lined with parchment paper. This step helps them firm up and prevents sticking.

• Once the fish cakes are firm, transfer them to an airtight container. If stacking is necessary, place a piece of parchment paper between each layer to avoid sticking.

• Store the container in the refrigerator for up to 3 days. For longer storage, freezing is recommended.

• To freeze, first place the fish cakes on a baking sheet lined with parchment paper, ensuring they do not touch each other.

• Freeze the fish cakes for about 2 hours or until they are solid. This prevents them from sticking together when stored.

• Transfer the frozen fish cakes to a resealable freezer bag or an airtight container. Label the bag or container with the date for easy reference.

• Store the fish cakes in the freezer for up to 3 months.

• When ready to enjoy, thaw the fish cakes in the refrigerator overnight.

• Reheat the fish cakes in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, reheat them in a frying pan over medium heat with a little olive oil until crispy and hot.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover cod fish cakes on a baking sheet lined with parchment paper. Lightly brush them with olive oil to keep them moist. Bake for about 10-15 minutes, flipping halfway through, until they are heated through and crispy on the outside.

• 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 cook for about 3-4 minutes on each side, or until they are heated through and have regained their crispy texture.

• Microwave Method: Place the cod fish cakes on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heated evenly. Note that this method may not retain the crispiness as well as the oven or stovetop methods.

• 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. Cook for 5-7 minutes, flipping halfway through, until they are heated through and crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the cod fish cakes on the toaster oven tray. Heat for about 10 minutes, flipping halfway through, until they are warmed through and crispy on the outside.

• Mixing bowl: A large bowl used to combine all the ingredients together.

• Fork: Useful for flaking the cooked cod fillets and mixing the ingredients.

• Measuring cups: Essential for accurately measuring the mashed potatoes and breadcrumbs.

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

• Whisk: Handy for beating the egg before adding it to the mixture.

• Frying pan: Used to fry the cod fish cakes until they are golden brown and crispy.

• Spatula: Helps to flip the patties in the frying pan without breaking them.

• Paper towels: For draining excess oil from the fried patties.

• Plate: To serve the hot cod fish cakes.

Prepare ingredients in advance: Cook and flake the cod fillets and mash the potatoes ahead of time. This will streamline the assembly process.

Use a food processor: Quickly combine the cod, mashed potatoes, and other ingredients by pulsing them in a food processor.

Preheat the pan: Ensure the olive oil is hot before adding the patties to reduce cooking time.

Batch cooking: Form and fry multiple patties at once to save time.

Freeze for later: Make extra patties and freeze them. Reheat when needed for a quick meal.