Cod Cakes

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Boil the potatoes in salted water for 15 minutes, until tender. Drain well, return to the pan for 1 minute to dry, and mash until smooth. Let cool.

   Mark done Start 15 min timer

2. Meanwhile, put the cod in a wide pan, cover with water and bring to a gentle simmer. Poach for 8 minutes, until the fish flakes. Lift out, drain and flake into small pieces with a fork, checking for bones.

   Mark done Start 8 min timer

3. Mix the potato, cod, onion, egg, savory, parsley, salt and pepper gently in a bowl, keeping some flakes of fish.

   Mark done

4. Divide into 8 portions and shape each into a thick patty about 8 cm across. Dust each with flour and set on a plate. Chill for 30 minutes to firm them up.

   Mark done Start 30 min timer

5. Heat half of the oil in a large frying pan over medium heat. Fry half the cakes for 4 to 5 minutes per side, until deep golden brown. Repeat with the remaining oil and cakes.

   Mark done Start 4 min timer

6. Drain briefly on paper towels and serve hot with lemon wedges and pickled beets or tartar sauce.

   Mark done

Chef’s Tips

• Dry the mashed potato well. Wet mash makes soft cakes that fall apart in the pan.
• Chill the shaped cakes before frying. Cold cakes keep their shape and turn crisp.
• Use salt cod if you have it. Soak it for 24 hours in several changes of water, boil it with the potatoes, and leave the added salt out.

Pairing Suggestions

• Pickled beets
• Tartar sauce
• A green salad

Storage & Reheating

Keep in the fridge up to 3 days and reheat in a 190°C oven for 12 minutes. Freeze uncooked cakes for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.