I know, I know, fishcakes are so last century! but give these a try and they will be part of your weekly staple diet. I struggle with fish, its the smell mainly, so disguising the fish as something else really helps for me. Plus cod is on my safe list so I need to learn to love it and I love this fishcake recipe. The fresh ingredients culminate together into a taste explosion in your mouth. Make double and freeze them so you only need go to the effort every other week.
Ingredients
- 280g Cod Loin
- 240g Maris Piper Potatoes
- 1 tbsp mayonaise
- 1 tsp mustard
- 200ml Almond milk
- 200ml water
- 1 Bay Leaf
- 1 tbsp parsley
- 1 tbsp chives
- 1 tsp lemon zest
- approx. 3 tbsps gluten free flour
- 1 egg (Beaten)
- gluten free breadcrumbs
- Sunflower oil (enough to cover the bottom of the pan)
Method
- Peel and chop the potatoes, pop them in a saucepan, cover with water and boil. Reduce to a simmer.
- Put the cod in a heavy based frying pan, add the milk, water and bay leaf and bring to a boil. Reduce to a simmer and cover for 3 minutes before removing from the heat. Leave it covered for 10 minutes then remove the cod from the pan.
- When the potatoes are soft, drain and mash them and leave them to cool slightly until there is no more steam coming off them.
- To the mash add, mayonnaise, mustard, parsley, chives and lemon zest. Season with salt and pepper to taste.
- Flake the cod into the mash mixture and combine the two.
- Divide the mixture into four and and using the flour, shape into patties.
- Prepare the egg in a bowl and put the breadcrumbs in a bowl next to the egg.
- Dip each Pattie in the egg then the breadcrumbs making sure you have an even coverage.
- At this point you can freeze the fishcakes.
- If you’re eating them straight away, heat the sunflower oil in a frying pan on a moderate heat and cook the fishcakes for 3-4 minutes each side.
