Classic Cod Fish Cake

Classic Cod Fish Cake

fish cake from More Than Just Carrots

Do all kids like fish cakes? My kids do, but they have a distinct preference for one particular fish cake, we buy these (frozen) in our local farm shop. It has cod and mashed potato in, that is all I know. They are quite flat and not small and they have a rather firm crust. Although very simpel, I really like them and the kids have loved them from the first time I bought them. They will eat other fish cake as well, but never as keen as those particular fish cakes from the farm shop.

Step by step

When I decided to make some myself again this week, I thought, I want my fish cake to be similar to these top favourite ones from the farm shop. They are classic and not gastronomic at all, but I believe in going along with what they like and only gradually move away from these favourites. Step by step, trying not to loose them on the way, as long as we keep moving towards that aim of more variety in a happy way, it is fine. Of course,  I do sometimes take it a step too far and then I am so disappointed when they don’t like it.  And the kids, well you how it is like, sad and cross faces, rumbling tummies, bad moods… not good!


fish cake from More Than Just Carrots


When I made them today, they were my best ever!  The mash was firm and easy to shape and they were nice and crispy once fried.  I started from a recipe from BBC Good Food and only adapted it slightly. I omitted the spring onions as none of us are very keen on onions in general. I find the taste is a bit too strong in something like fish cakes or meat balls. The cornflour was added to the bread crumbs because it helps to make the crust stronger.

Room voor vegetables

One reason I like fish cakes is that they have potatoes in them already. That leaves room for a lot of veggies on the plate. This time I served the fish cakes with roasted sweet potato and beetroot and peas. Mushy peas would go well as well, or maybe some stir fried or roasted broccoli would be brilliant.


It takes a bit of time and effort to make these fish cakes, but you can make a batch and freeze the rest for a super quick meal. Take them out of the freezer, fry them in a pan or bake in the oven and microwave some peas. You would have a healthy wholesome and happy family dinner ready in no time! You can of course have the kids involved as well. They can easily make the potato mixture using a potato masher and a spoon. I am sure they would love to have a go at shaping the patties!


fish cake from More Than Just Carrots


Classic Cod Fish Cake

From at

Prep: Cook: Yield: 10 fish cakesTotal:

Takes some time, but freezable, so very easy the next time

You'll Need...

  • 500 grams of potatoes
  • 550 grams of cod fillets
  • 250 ml milk
  • 1 tsp English mustard
  • 3 tbsp mayonnaise
  • zest of 1 lemon
  • 1 tbsp chopped parsley
  • 1 spring onion (optional)
  • nutmeg, salt and pepper
  • 100 grams of breadcrumbs
  • 1 tbsp corn flour
  • 100 grams of white flour
  • 2 eggs


  1. Peel the potatoes and cut into chunks. Boil in lightly salted water until well soft, then drain.
  2. When ready, mash the potatoes with the mustard, mayonnaise, zest and parsley.
  3. Season with a pinch of nutmeg, some salt and pepper.
  4. Bring the milk to boil in a large frying pan. Put the cod fillets in the milk and boil until cooked (5 to 10 minutes, depending on thickness of the fillets).
  5. When ready take the fish out of the pan with a fish spatula (just to drain the milk).
  6. Disregard the milk and flake the fish. Take off the skin if necessary.
  7. Gently mix the flaked fish in the mashed potato mixture.
  8. Use your hands or food rings to shape patties. Use flour when shaping.
  9. Put the patties on a plate dusted with flour, or on a piece of baking paper.
  10. Dip the patties in the beaten eggs.
  11. Then put them in a bowl of breadcrumbs mixed with corn flour. The corn flour helps to make the crust firmer.
  12. Freeze the fish cakes you won't eat now.
  13. Fry the other fish cakes in a bit of vegetable oil or rapeseed oil on a medium heat. Fry them on each side for a few minutes until golden.

Additional Notes

from More Than Just Carrots

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6 thoughts on “Classic Cod Fish Cake

  1. I love spring onions in fish cakes (and most things really!) However my youngest hates them, i keep trying but after his melt down tonight I might lay off them a bit!

    1. Your kid seems to feel strongly about them! I find it is especially when they are not cooked they have a too strong taste. Do you fry the spring onions before it goes in the fish cakes?

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