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2 lb (900 g) baking or all-purpose potatoes (peeled and cut into chunks)
2 lb (900 g) skinned cod fillet
2 tablespoons (25 g) butter (melted)
1/4 cup (15 g) chopped flat-leaf parsley
Canola oil, for deep-frying
1/3 cup (50 g) flour seasoned with salt and pepper
2 eggs (beaten)
3 cups (150 g) fresh white breadcrumbs
1 quantity of Tartar Sauce
Salt and freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
- Total Fat: 41.5 g
- Saturated Fat: 16.9 g
- Trans Fat: 0.4 g
- Cholesterol: 232.7 mg
- Sodium: 4621 mg
- Total Carbs: 161.2 g
- Dietary Fiber: 8.2 g
- Sugars: 9.2 g
- Protein: 58.8 g
Salmon fish cakes:
Replace the white fish fillet with salmon fillet, and replace 1 tablespoon of the chopped parsley with chopped dill.
Mackerel fish cakes:
Replace the white fish fillet with 2 lb (900 g) whole mackerel. Slash the fish two or three times on both sides and broil, 4 inches (10 cm) from the heat, for 5 minutes on each side. Let cool, then flake the flesh, discarding the skin and bones. Replace the parsley with 2 tablespoons of chopped herb fennel and beat in with 1 tablespoon of Pernod or Ricard.
Pollock and smoked salmon fish cakes:
Replace the white fish fillet with 1 1/2 lb (750 g) pollock fillet and 5 oz (150 g) finely diced smoked salmon. Replace the chopped parsley with 2 tablespoons of chopped fresh dill. Poach the pollock as in the main recipe; mix into the potatoes along with the smoked salmon and dill.