Fish Cakes & Patties Huseyin Ozdemir Fish Cakes & Patties Huseyin Ozdemir

Spiced Cod Fish Cakes

Serve these spiced cod fish cakes with chutney and salad as a light meal or an indulgent starter. The fragrant spices and tender cod combine for a delicious, easy-to-make dish.

Prep Time: Less than 30 mins
Cook Time: 30 mins to 1 hour
Serves: 4–6
Dietary: Egg-free, Nut-free, Pregnancy-friendly

Ingredients

For the fish cakes:

  • 500g/1lb 2oz skinless cod loins

  • 1 tsp salt

  • 3 medium Maris Piper potatoes (approx. 550g/1lb 4oz), peeled and quartered

  • 2 garlic cloves, peeled and pounded in a pestle and mortar

  • 1 red chilli, finely chopped

  • 1 green chilli, finely chopped

  • Large handful freshly chopped coriander, plus extra to garnish

  • ½ tsp chilli powder

  • 2 tsp cumin seeds, toasted in pan then ground in a pestle and mortar

  • 1 tsp finely chopped fresh root ginger

  • 1 free-range egg, beaten

  • 50g/1¾oz plain flour, for dusting

  • Sunflower or vegetable oil, for shallow frying

Method

  1. Bring a pan of water to the boil and cook the potatoes for approximately 10–12 minutes, or until tender.

  2. While the potatoes cook, cut the cod loins in half. Place the cod in a steamer or heatproof colander above the pan of potatoes. Cover with a lid and reduce heat to a simmer. Steam for 6–8 minutes until cooked through and starting to flake. Remove the fish and set aside.

  3. Drain the potatoes and transfer to a large bowl. Add the cod and mash together until well combined.

  4. Stir in salt, garlic, chillies, coriander, and chilli powder. Mix well. Add ground cumin, ginger, and beaten egg; combine thoroughly.

  5. Place the flour in a shallow bowl. Shape large spoonfuls of the mixture into rounds, flatten slightly, and coat in flour. Place on a plate and chill for 10–15 minutes to firm up.

  6. Heat enough oil in a non-stick frying pan to cover the base. Shallow fry the fish cakes for 2–3 minutes on each side until golden brown, carefully sealing the edges.

  7. Transfer to a plate and serve warm with fresh coriander and tomato chutney.

Perfect With: A fresh green salad and tangy chutney for a light, satisfying meal.

(This recipe is adapted from BBC Good Food.)

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Fish Cakes & Patties Huseyin Ozdemir Fish Cakes & Patties Huseyin Ozdemir

Easy Thai Fish Cakes

A fragrant, flavour-packed dish combining Thai-spiced fish cakes with quick stir-fried noodles. Perfect for a light dinner or weekend lunch.

Prep Time: Less than 30 mins
Cook Time: 10–30 mins
Serves: 2
Dietary: Egg-free | Nut-free | Pregnancy-friendly

Ingredients

For the fish cakes:

For the noodles:

Method

  1. Mix cod, spring onions, parsley, curry paste, egg, salt and pepper in a bowl until well combined.

  2. Heat sesame oil in a frying pan over medium-low heat. Add mixture in 2 spoonfuls, shaping into patties. Cook 5 mins, flip, then cook another 5 mins until golden brown.

  3. While fish cakes cook, heat sesame oil in a wok over high heat. Add green beans and stir-fry 2 mins. Add beansprouts, cook 1 min more.

  4. Add noodles and toss gently to heat through, about 2 mins. Stir in soy sauce, sriracha, and 1 tbsp cold water. Cook 1 min until glossy and hot.

  5. Serve noodles in bowls topped with fish cakes. Garnish with fresh herbs or lime if desired.

Perfect With: Crusty bread and a glass of chilled white wine.

(This recipe is adapted from BBC Good Food.)

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Fish Cakes & Patties Huseyin Ozdemir Fish Cakes & Patties Huseyin Ozdemir

Fish Cakes with Parsley Sauce – A Classic Cod Dish for Any Occasion

Golden, crispy fish cakes paired with a creamy parsley sauce—this simple yet elegant dish is a timeless British favourite. Perfect for a cosy dinner for two or a satisfying light lunch, made with flaked cod, mashed potato, and fragrant herbs.

Prep Time: Under 30 mins
Cook Time: 10–30 mins
Serves: Makes 2 fish cakes (serves 1–2)
Dietary: Nut-free, Pregnancy-friendly

Ingredients

For the fish cakes:

  • 120g cod fillet

  • Sea salt

  • Freshly ground black pepper

  • 150g potatoes, peeled and cut into 2.5cm chunks

  • 325ml whole milk

  • 1 bay leaf

  • Zest of ¼ lemon

  • 1 lemon, cut into wedges, to serve

  • 1 spring onion, finely sliced

  • 25g plain flour, for dusting

  • 1 free-range egg, beaten

  • 50g panko breadcrumbs

  • 3 tbsp sunflower oil, for frying

  • Wilted spinach, to serve

For the parsley sauce:

  • 15g butter

  • 1 tbsp plain flour

  • Generous handful curly parsley, finely chopped

  • Salt and black pepper

Method

  1. Boil potatoes in salted water until soft but not falling apart. Drain, mash, and season. Spread on a plate to cool.

  2. Place cod, milk, and bay leaf in a saucepan. Cover, bring to the boil, then remove from heat. Let stand 5 mins. Remove cod, discard skin, flake into chunks. Reserve milk (discard bay leaf).

  3. In a bowl, mix cooled mash, lemon zest, and spring onion. Gently fold in fish. Season with salt and pepper.

  4. Preheat oven to 200°C/180°C Fan/Gas 6.

  5. Shape mixture into 2 patties. Dredge in flour, dip in beaten egg, and coat in breadcrumbs. Press firmly.

  6. Heat oil in a pan. Fry fish cakes 3 mins per side. Brown the edges. Transfer to oven tray and bake 8–10 mins.

  7. For the sauce: melt butter in a small pan. Stir in flour to form a paste. Gradually whisk in reserved milk until smooth. Simmer 3 mins until thickened. Stir in parsley. Season to taste.

  8. Serve fish cakes with wilted spinach, lemon wedges, and warm parsley sauce on the side.

Perfect With: Crusty bread and a glass of chilled white wine.

(This recipe is adapted from BBC Good Food.)

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