Cod Fish Cakes

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

Can be made with these products:


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

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.

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