Cod Fish Cakes

Cod Fish Cakes recipe by Kenwood New Zealand

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Soups and starters

Serves: 4
Preparation Times: 20 minutes plus chilling
Cooking Time: 25 minutes
Tools: Liquidiser/K Beater/Multi Food Grinder


  1. With the Liquidiser running add the bread and process to make breadcrumbs. Transfer to a plate. Add the parsley to the Liquidiser, chop and set aside.
  2. Cook the potatoes in boiling water until tender. Drain and leave to cool for 10 minutes. Place in the Kenwood Bowl and using the K Beater on speed 2 mash the potatoes.
  3. Using the Mincer, fitted with the fine screen, mince the fish straight into the Kenwood Bowl containing the mashed potatoes.
  4. Add the parsley, horseradish, lemon juice and a little salt and pepper. Mix together, using the K Beater on minimum speed.
  5. With floured hands divide the mixture into 8 and shape into cakes. Brush with beaten egg and coat in breadcrumbs. Chill in the fridge for 30 minutes.
  6. Heat the oil in a large non-stick frying pan, add the fish cakes and fry for about 4-5 minutes, per side, until crisp and golden. Drain on absorbent kitchen paper and serve garnished with lemon wedges and parsley. Serve with tartare sauce, if wished.



  • 75g (3oz) crustless white bread, cubed
  • 8 sprigs fresh parsley
  • 225g (8oz) potatoes, peeled and cut into even sized pieces
  • 325g (12oz) cod fillets
  • 15ml (1 tbsp) creamed horseradish
  • 15ml (1 tbsp) lemon juice
  • salt and freshly ground black pepper
  • flour, for dusting
  • 1 egg, beaten
  • sunflower oil, for shallow frying
  • lemon wedges, to garnish
  • tartare sauce


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