Cod Fishcakes

Prep: 30 mins / 30 mins to chill / Cooking: 30 mins


3-4 portions


Making your own fishcakes is fun and rewarding, but it can be time-consuming and messy. I tend to double or triple the recipe, since it makes a great low-effort meal the second and third time around! Simply wrap individual portions in baking paper before freezing.

The tartare sauce complements the fish perfectly, but it is an optional addition. For a lighter dish, skip the potatoes and make fish fingers instead.

When selecting fish, opt for MSC-certified cod, hake, or haddock, to ensure it’s from sustainable sources. White fish is particularly rich in protein and iodine, so it makes a great addition to your weekly meal plan.



1 tsp seaweed flakes (Step 5)




Cod for hake or haddock
Milk for dairy-free alternative
Mayonnaise for cashew cream

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Adjust Servings
350g large potatoes (peeled and chopped)
½tsp salt
2 medium cod* fillets Common allergen
150ml milk* Common allergen
2 bay leaves
½ lemon (zested first, then cut into wedges)
1 Tbsp
1Tbsp chives
1-2 eggs* Common allergen
100g breadcrumbs* Common allergen
ghee*, butter* or refined coconut oil Common allergen
black pepper, sea salt
For the tartare sauce
4Tbsp organic mayonnaise* Common allergen
1Tbsp capers (chopped)
1Tbsp Dijon mustard
Zest of ½ lemon
1 small shallot or ½ red onion (finely chopped)
1tsp flatleaf parsley (chopped)


Step 1
Bring a saucepan of water to boil. Add potatoes and ½ tsp salt and simmer until tender but still firm. Drain and set aside to cool.
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Step 2
Transfer the potatoes back to a dry saucepan over low heat and let them dry out for 1 minute. Remove from the heat and mash with a fork.
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Step 3
Place cod fillets in a deep frying pan, with the milk, 150ml water and the bay leaves. Cover with a lid, bring to boil, reduce the heat, and simmer for 3-4 minutes. Remove from the heat and leave to sit with the lid on for an additional 10 minutes before draining well.
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Step 4
In the meantime, prepare the tartare sauce by mixing all the ingredients together in a bowl.
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Step 5
Add 1 Tbsp tartare sauce, zest of ½ lemon, chopped parsley and chopped chives to the potatoes. Flake the fish lightly into the pan of potatoes. Season generously with salt and pepper and mix gently with your hands.
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Step 6
Divide the fishcake mix into 8. Shape the fishcakes with your hands and place them on a sheet of baking paper.
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Step 7
Beat 1 egg in a shallow bowl and spread breadcrumbs on a large plate. Dip each fishcake in the egg mixture, then transfer onto a plate with breadcrumbs and coat evenly. Shake off excess breadcrumbs, transfer onto a clean plate, and repeat.
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Step 8
Allow the raw fishcakes to chill for 30 minutes before frying. Tip: If batch cooking, freeze your extra fishcakes now.
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Step 9
Heat up 1 Tbsp ghee in a frying pan on medium heat, and fry 3-4 fishcakes at a time, for approximately 5 minutes on each side, until crisp and golden. Repeat until complete.
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Step 10
Serve with tartare sauce, a salad of your choice and a lemon wedge. Yum!
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Please wash all fresh produce before use.