Cod cakes
Prep:
10 mins
Cook:
15 mins
Delicious and crisp fishcakes with tangy capers and sweet fennel.
200g cod, boned
200g smoked haddock, boned
2 fresh bay leaves
500ml whole milk
1 small fennel, chopped finely
500g cold mashed potato
2 tbsp capers, drained and rinsed
75g plain flour, seasoned
2 medium eggs, beaten
100g cracker or cornflake breadcrumbs
2 tbsp olive oil
Lemon wedges, to serve
Green beans, to serve
Line a baking tray with greaseproof paper and set aside.
Use a large pan and add the bay leaves and fish inside.
Cover with milk and bring to the boil.
Simmer for 5 minutes, until the fish turns opaque.
Remove the fish and leave to cool, then flake with a fork.
Add the fennel to the milk and simmer for 5 minutes, until softened.
Strain and discard the bay leaves.
Mix the fish, fennel, mashed potato and capers, season with salt and pepper and divide into 8 patties.
Roll in flour, dip in the egg and finally the breadcrumbs.
Place the patties on the baking tray and chill for 20 minutes.
Preheat the oven to 200°C / 400°F / Gas mark 6.
Drizzle the fishcakes lightly with oil and bake for 10 minutes on each side, until golden.
Serve with tartar sauce a lemon wedge and some green beans.
Serves
Makes 8
Preparation Time
10 minutes
Cooking Time
15 minutes
Main ingredients
Dairy, Flour, Eggs, Fish, Vegetables, Oil
Recipe Type
Starters, Family Dinners, Kids Food, Snacks
Level of Difficulty
Easy
