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:
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
Bring a pan of water to the boil and cook the potatoes for approximately 10–12 minutes, or until tender.
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.
Drain the potatoes and transfer to a large bowl. Add the cod and mash together until well combined.
Stir in salt, garlic, chillies, coriander, and chilli powder. Mix well. Add ground cumin, ginger, and beaten egg; combine thoroughly.
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.
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.
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.)