Cod cakes

Prep: 10 mins
Cook: 15 mins
Cod cakes
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

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