Chili and Lemon Fish Cakes
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 30mins
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- Serves
- 2
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- Calories
- 1038
Getting the balance between potato and fish right is the secret to a good fishcake, and this recipe delivers. Zesty, gently spiced and brimming with flavor, these cod fishcakes would make a wonderful lunch. Serve with a leafy green salad.
recipe updated Jul 20, 2021
Ingredients
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- Potato
- 3
-
- Salt & pepper
- as needed
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- Scallion
- 8
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- Fresh chili
- ½
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- Lemon
- 1
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- Fresh parsley
- 3 tablespoons
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- Egg
- 1
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- Water
- as needed
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- Salt
- as needed
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- Cod fillet
- 225 g
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- Water
- 120 ml
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- Olive oil
- 2 tablespoons
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- Breadcrumbs
- 115 g
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- Vegetable oil
- 80 ml
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- Lemon
- as needed
Tools
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Wooden spoon
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Skillet pan
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Saucepan
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Large saucepan
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Medium bowl
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Large cast iron skillet
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-
Step preview
- Add water, salt and potato to a clean large saucepan
- Cook until tender - 10 min
- Drain
- Return
- Mash with potato masher
- Add cod fillet and water to a clean saucepan
- Season with salt & pepper well
- Heat until boiling
- Reduce heat until cooked through and cover - 5 min
- Drain then fluff with a fork
- Heat olive oil to a clean large cast iron skillet
- Add scallion and fresh chili to the large cast iron skillet
- Cook - 2 min, high heat
- Transfer potatoes to mixture
- Transfer fish to mixture
- Mix in lemon and fresh parsley to the mixture
- Mix well
- Form into rounds
- Add egg to a clean medium bowl
- Add breadcrumbs to a clean medium bowl
- Dip
- Heat vegetable oil to a clean large cast iron skillet
- Cook each side until cooked through - 3 min, high heat
- Serve with lemon