I turn leftover cod and mashed potato into a simple Cod Fish Cakes recipe and share a pantry trick that holds them together and speeds up prep.

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I never thought leftovers could turn into something this exciting. In my take on a Potato Fish Cakes Recipe I mash leftover mashed potato with flaky fresh cod fillets, press them into rough patties and pan fry until the outside gets crisp while the middle stays tender.

There are tiny tricks I learned the hard way, like not overcrowding the pan and listening for that golden sizzle, things recipes dont always tell you. These Cod Fish Cakes are a little messy, a little humble, and exactly the kind of dish that makes you want to cook again tomorrow.

Ingredients

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Potatoes: Starchy and filling, good carbs and fiber, makes the cakes soft and fluffy.
Cod: Lean white fish, high in protein and omega three, mild sea flavour.
Onion: Adds sweet sharpness when cooked, gives moisture and a little fiber.
Egg: Binder and richness, adds protein and helps cakes hold their shape.
Breadcrumbs: Crunchy coating, mostly carbs, browns nicely for a crispy outside.
Lemon: Bright acidic bite, adds freshness, vitamin C and a subtle tang.
Parsley: Herby green, small punch of vitamins, looks fresh and lightens flavor.

Ingredient Quantities

500 g potatoes (about 2 large) or 500 g leftover mashed potato

350 g fresh cod fillets, or one 400 g can of cod, drained

1 small onion (about 100 g)

1 garlic clove

1 large egg

75 g plain breadcrumbs or panko

50 g plain flour

2 tbsp fresh parsley (about 8 g)

zest and juice of 1 lemon

1 tsp Dijon mustard (optional)

1 tsp sea salt

1/2 tsp black pepper

2 to 3 tbsp vegetable oil or olive oil

15 g butter (optional)

How to Make this

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1. If using raw potatoes (500 g) peel and chop, cover with cold salted water and boil until very tender, about 15-20 minutes, drain thoroughly and mash; if you have 500 g leftover mashed potato just loosen it with a fork and use it cold or slightly warmed.

2. Cook the cod: for fresh 350 g, poach or steam in simmering salted water until opaque, 4-6 minutes, then drain and flake with a fork; for a 400 g can, drain well and pat dry then flake, checking for bones or skin.

3. Finely chop 1 small onion (about 100 g) and mince 1 garlic clove, then sauté in 1 tbsp oil (add 15 g butter if you want richer flavor) over medium heat until soft and fragrant, 3-5 minutes; let cool a little.

4. In a big bowl combine mashed potato, flaked cod, the cooled onion and garlic, 1 beaten large egg, 2 tbsp chopped parsley, zest and juice of 1 lemon, 1 tsp Dijon mustard if using, 1 tsp sea salt and 1/2 tsp black pepper. Mix gently so you don’t make it gluey.

5. Stir in about 50 g of the 75 g breadcrumbs to help bind, taste and adjust seasoning, but don’t overwork the mix. Reserve the remaining breadcrumbs for coating.

6. Shape the mixture into cakes about palm-sized, press them so they hold together, you should get 6-8 cakes depending on size; chill on a tray for 15-30 minutes so they firm up and hold shape.

7. Set out 50 g plain flour on a plate and the remaining breadcrumbs on another plate; lightly dust each cake in flour, then press into the breadcrumbs to coat evenly. The internal egg will help the crumbs stick.

8. Heat 2 to 3 tbsp vegetable oil or olive oil in a large non-stick frying pan over medium heat. Fry the cakes in batches, don’t overcrowd, until golden and crisp, about 3-4 minutes per side, turning gently so they don’t fall apart. Add a knob of butter near the end for color if you like.

9. Drain briefly on paper towel, keep warm in a low oven if making a bunch, and serve with extra lemon wedges and a sprinkle of parsley.

10. Tips: use canned cod and leftover mash to save time, pat fish very dry so cakes aren’t soggy, chill cakes before frying and don’t mash the mix too much or they’ll become dense.

Equipment Needed

1. Large pot for boiling potatoes or poaching the cod
2. Colander or sieve to drain potatoes and canned fish
3. Potato masher or a sturdy fork to mash and loosen the leftover mash
4. Large mixing bowl and a spoon or rubber spatula to mix gently
5. Chef knife and cutting board for onion, parsley and lemon zest
6. Small bowl or cup to beat the egg and shallow plates for flour and breadcrumbs
7. Large non stick frying pan and a thin spatula or fish slice for turning
8. Tray or plate to chill the cakes, plus paper towels to drain after frying

FAQ

Q: Can I use other fish instead of cod? A: Yes, any flaky white fish like haddock or pollock works fine, even salmon if you want a different flavour.

Q: My mixture is too wet, how do I fix it? A: Stir in extra breadcrumbs or a spoon of flour a little at a time, chill the patties so they firm up before coating and frying.

Q: Can I make these gluten free? A: Swap plain flour for a gluten free flour and use gluten free breadcrumbs or crushed cornflakes, should be fine.

Q: How long can I keep leftovers? A: Store in the fridge for up to 2 days, reheat in a hot oven or pan to keep them crispy, avoid the microwave if you want crunch.

Q: Are they freezer friendly? A: Yes, freeze uncooked, breaded cakes on a tray, then transfer to a bag. Fry from frozen, add a couple minutes to cooking time.

Q: Can I skip the egg in the mix? A: You can try, but egg helps bind. If skipping, add a little extra breadcrumbs and chill well before frying.

Crispy Homemade Potato Fish Cakes With Cod Recipe Substitutions and Variations

Potatoes: mashed sweet potato (use same weight, it’ll be sweeter), cauliflower mash (low carb, steam well and squeeze out moisture), mashed white beans like cannellini (adds creaminess and protein), cooked rice (short grain, but you may need a bit more binder).
Cod: haddock or pollock fillets (same flaky white fish), canned tuna or canned salmon (drained, different flavor but works), tilapia or hake if that’s what you’ve got.
Breadcrumbs / panko: crushed crackers or pretzels (extra crunch), crushed cornflakes (super crispy), rolled oats pulsed quick in a blender (good binder), almond meal or gluten free crumbs for a GF option.
Egg: flax “egg” 1 tbsp ground flax + 3 tbsp water (let sit till gelled), 3 tbsp aquafaba (chickpea brine), 3 tbsp plain yogurt or mayo (adds fat and helps bind), or a commercial egg replacer per package directions.

Pro Tips

1) Dry everything first. Pat the flaked cod really well with paper towels, or wrap canned fish in a clean cloth and squeeze out the liquid. If the mash feels too wet add a few extra breadcrumbs, or chill it so it firms up. Dont skip this or the cakes will be soggy and fall apart.

2) Chill and test one. After shaping, pop the cakes in the fridge for 15 to 30 minutes or into the freezer for 10 minutes. Fry a single cake first to check seasoning and how well it holds together, then tweak salt, lemon or add a bit more crumbs or an extra egg if it falls apart.

3) Mind the pan temp. Use medium heat so the outside goes golden without burning while the inside cooks; the oil should shimmer but not smoke. If they brown too fast, lower the heat and give them a little more time. Dont overcrowd the pan, cook in batches.

4) Keep handling gentle and aim for texture. Don’t overmix the base or you’ll get gluey cakes. Use panko for extra crunch and press crumbs on firmly, or double-coat if you want super crispy. For even sizes use an ice cream scoop or a round cutter, and keep finished cakes warm in a low oven while you finish the rest.

Crispy Homemade Potato Fish Cakes With Cod Recipe

Recipe by Pho Tsventsi

0.0 from 0 votes

I turn leftover cod and mashed potato into a simple Cod Fish Cakes recipe and share a pantry trick that holds them together and speeds up prep.

Servings

servings

Calories

414

kcal

Equipment: 1. Large pot for boiling potatoes or poaching the cod
2. Colander or sieve to drain potatoes and canned fish
3. Potato masher or a sturdy fork to mash and loosen the leftover mash
4. Large mixing bowl and a spoon or rubber spatula to mix gently
5. Chef knife and cutting board for onion, parsley and lemon zest
6. Small bowl or cup to beat the egg and shallow plates for flour and breadcrumbs
7. Large non stick frying pan and a thin spatula or fish slice for turning
8. Tray or plate to chill the cakes, plus paper towels to drain after frying

Ingredients

500 g potatoes (about 2 large) or 500 g leftover mashed potato
350 g fresh cod fillets, or one 400 g can of cod, drained
1 small onion (about 100 g)
1 garlic clove
1 large egg
75 g plain breadcrumbs or panko
50 g plain flour
2 tbsp fresh parsley (about 8 g)
zest and juice of 1 lemon
1 tsp Dijon mustard (optional)
1 tsp sea salt
1/2 tsp black pepper
2 to 3 tbsp vegetable oil or olive oil
15 g butter (optional)

Directions

If using raw potatoes (500 g) peel and chop, cover with cold salted water and boil until very tender, about 15-20 minutes, drain thoroughly and mash; if you have 500 g leftover mashed potato just loosen it with a fork and use it cold or slightly warmed.
Cook the cod: for fresh 350 g, poach or steam in simmering salted water until opaque, 4-6 minutes, then drain and flake with a fork; for a 400 g can, drain well and pat dry then flake, checking for bones or skin.
Finely chop 1 small onion (about 100 g) and mince 1 garlic clove, then sauté in 1 tbsp oil (add 15 g butter if you want richer flavor) over medium heat until soft and fragrant, 3-5 minutes; let cool a little.
In a big bowl combine mashed potato, flaked cod, the cooled onion and garlic, 1 beaten large egg, 2 tbsp chopped parsley, zest and juice of 1 lemon, 1 tsp Dijon mustard if using, 1 tsp sea salt and 1/2 tsp black pepper. Mix gently so you don't make it gluey.
Stir in about 50 g of the 75 g breadcrumbs to help bind, taste and adjust seasoning, but don't overwork the mix. Reserve the remaining breadcrumbs for coating.
Shape the mixture into cakes about palm-sized, press them so they hold together, you should get 6-8 cakes depending on size; chill on a tray for 15-30 minutes so they firm up and hold shape.
Set out 50 g plain flour on a plate and the remaining breadcrumbs on another plate; lightly dust each cake in flour, then press into the breadcrumbs to coat evenly. The internal egg will help the crumbs stick.
Heat 2 to 3 tbsp vegetable oil or olive oil in a large non-stick frying pan over medium heat. Fry the cakes in batches, don't overcrowd, until golden and crisp, about 3-4 minutes per side, turning gently so they don't fall apart. Add a knob of butter near the end for color if you like.
Drain briefly on paper towel, keep warm in a low oven if making a bunch, and serve with extra lemon wedges and a sprinkle of parsley.
Tips: use canned cod and leftover mash to save time, pat fish very dry so cakes aren't soggy, chill cakes before frying and don't mash the mix too much or they'll become dense.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.