| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 40 min |
| Yield: | 6 servings |
Ingredients
- 6 large potatoes cut into quarters
- Salt and freshly ground black pepper
- 1 stick butter, divided
- 1 pound salmon
- 1 pound cod
- 3 tablespoons olive oil, for dipping fish
- 1 tablespoon balsamic vinegar, for dipping fish
- 2 shallots, finely chopped
- 4 scallions, finely chopped
- Handful chives, parsley, fennel and dill, finely chopped
- 3 garlic cloves, finely chopped
- 1 red chile, seeded and finely chopped
- Flour
- 3 tablespoons sunflower oil, for frying
- Parsley sprigs and lemon slices, for garnish
- Serving suggestion: green salad
Instructions
- Bring the potatoes to the boil, adding a pinch of salt. Turn down heat and cook for 20 minutes. Drain and mash thoroughly to get rid of lumps. Add 4 tablespoons butter, salt and freshly ground pepper.
- Combine the oil, vinegar, salt and pepper in a small bowl to make a marinade. Dip the fish in it and wrap each piece in foil, with a sprig of parsley. Put parcels in fish kettle or on baking sheet. Add boiling water and steam for 10 to 12 minutes until the juices flow. Remove from silver foil and check for bones. Flake it into big chunks and combine with the mashed potatoes in a big bowl.
- In a frying pan, saute the chopped shallot, scallions, chives, parsley, fennel, dill, garlic and chile in 4 tablespoons butter and olive oil until soft. Combine with potatoes and fish. Cover with cling-film and leave to chill in refrigerator for 30 minutes, see Cook’s Note*.
- Remove and form the fishcakes using a dessertspoon and pat them into shape. Dust with flour. Heat sunflower oil in frying pan until very hot and fry the cakes for 3 or 4 minutes on each side until golden brown. Dry them on paper towels.
- Garnish with parsley and slices of lemon.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 811 |
| Total Fat | 40 g |
| Saturated Fat | 14 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 10 g |
| Sugar | 6 g |
| Protein | 38 g |
| Cholesterol | 115 mg |
| Sodium | 1425 mg |
Reviews
I make this with 2 lbs cod ( not a salmon fan-) family and guests love them
Excellent recipe BUT. Used potato flakes for mash as they hold together better IMO. Added Bays seasoning and Lawrys to taste. Make patties, soft freeze for about an hour. Used 3/4 inch peanut oil in pan to brown.
For those that are having a problem with binding issues make sure the potatoes are well drained mash them while they are hot but let the steam disappear before adding the butter (salt/pepper and then mix. Reserve the broth from the fish after adding the fish and mixing add the broth as needed (if needed. Also the longer you keep the fish in the refrigerator (the cooler they are the easier it will be to form the patties and cook them. As long as I follow these rules I have never had a problem forming these patties. ENJOY!
I made these cakes with cod only and they were delicate and delicious. I chose NOT to add the extra binders (eggs and bread crumbs) and carefully formed them and fried them. My wife loved them. I will definitely make these cakes again.
It definitely needs some egg and breadcrumbs to keep from falling apart. I made half the recipe without egg and breadcrumbs and ended up with a pile of deliciousness. I also had no idea what a fish kettel was, but wrapping the fish in foil an putting it in a pan with boiling water worked. It can also feed a decent amount of people considering its like 3lbs of food.
i love these crab cakes! i couldn’t stop eating them
This recipe is great…except the fact that without egg and breadcrumb binder the cakes become a souplike mush pudding…if you dont add eggs and breadcrumbs this is horrible, add two eggs and breadcrumbs, keep the heat on low and use bobby flay’s habanero tartar (using only 1/4 of the reduced lemon his recipe calls for) and you can save this one brilliantly. Otherwise it su*&s
Rob S
My partner loves cod, but I don’t, probably because I so often overcook it to the rubbery phase. So with leftover some overcooked leftover cod, I decided to make these and we both loved them (probably because I loaded up with dill, which we both love). Mine were a bit wet to handle so next time I might add a bit of flour to the mixture before forming the cakes. I also let the cakes set up in the fridge for about 45 minutes while I went about preparing the rest of my meal. Will definitely make again if I have leftover fish.
I’m Irish American and so anything from Ireland is something I want to try. These were so lovely and light, and such a nice change from the American crab cakes. Just make sure you buy only fresh fish, or they will be ruined. A nice addition to my St. Patrick’s Day dinner.
I found this recipe very easy to make even the kids liked it. One complaint found it to be a little strong with salmon next time I prepare it I will cut back a little on salmon and add more cod.