Cod and Potato Cakes with Lemon Mayo

and Crunchy Salad

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Instructions

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1 Boil potatoes

Peel the potatoes and chop them into bite-size pieces. Cook them in a pot of salted boiling water for 12-15 min or until tender. Once cooked, drain and leave them to steam dry in a colander.

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2 Prep and fry

Meanwhile, cube the cod fillets. Peel and chop the shallots. Heat a non-stick pan over a medium-low heat with a drizzle of olive oil. Once hot, add the shallots and cod with a pinch of salt and cook for 5-6 min. Flake the cod.

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3 Make fishcake batter

Mash the cooled potatoes. Add the shallots, cod, butter, eggs, grated Parmesan, salt, pepper and 3/5/6 Tbsp of panko bread crumbs to the potatoes. With clean hands, knead until combined. Divide the mixture into 12/18/24 and shape each piece into a patty. Place in the fridge to firm up.

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4 Make lemon mayonnaise

Meanwhile, wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Juice the lemons. Combine the mayonnaise with 0.5/0.75/1 tsp of the lemon zest and 1/1.5/2 Tbsp of lemon juice (save some lemon juice for the salad dressing). Mix well and set aside.

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5 Make side salad

Peel the carrot, then continue peeling it until you are left with a pile of carrot ribbons. Chop the cucumber. Rinse and finely slice the red radishes. Wash and chop the lettuce. Toss the vegetables in 1/1.5/2 Tbsp of lemon juice, the white balsamic vinegar, olive oil, salt and pepper.

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6 Form, coat and fry

Coat the fish cakes in the remaining bread crumbs. Heat a generous amount of oil in a pan over a medium heat. Fry the fish cakes, in batches, for 3 min on every side until crispy and golden. Serve with the lemon mayonnaise and salad to the side.

Tips for fussy eaters

Serve with ketchup instead of lemon mayo.

Pro tip

Prep the patties in advance. Chill them well in the fridge (or in the freezer); this will make them easier to fry!

This one's a pub classic.

Cooking Time: 60 min

Cals 940 · Prot 43 · Carbs 75 · Fat 47

Ingredients

Number of people

Fishcakes

Cod fillet 350 Grams
Potatoes 450 Grams
Shallots 1 Piece
Olive oil 3 Tbsp
Salted butter 20 Grams
Eggs 1 Piece
Parmesan 30 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Panko bread crumbs 60 Grams

Lemon mayonnaise

Lemon 1 Piece
Mayonnaise 75 Grams

Vegetables

Carrot 1 Piece
Cucumber 1 Piece
Red radish 125 Grams
Romaine lettuce 200 Grams
White balsamic vinegar 15 ML
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

This one's a pub classic.

Cooking Time: 60 min

Cals 940 · Prot 43 · Carbs 75 · Fat 47

Instructions

photo

1 Boil potatoes

Peel the potatoes and chop them into bite-size pieces. Cook them in a pot of salted boiling water for 12-15 min or until tender. Once cooked, drain and leave them to steam dry in a colander.

photo

2 Prep and fry

Meanwhile, cube the cod fillets. Peel and chop the shallots. Heat a non-stick pan over a medium-low heat with a drizzle of olive oil. Once hot, add the shallots and cod with a pinch of salt and cook for 5-6 min. Flake the cod.

photo

3 Make fishcake batter

Mash the cooled potatoes. Add the shallots, cod, butter, eggs, grated Parmesan, salt, pepper and 3/5/6 Tbsp of panko bread crumbs to the potatoes. With clean hands, knead until combined. Divide the mixture into 12/18/24 and shape each piece into a patty. Place in the fridge to firm up.

photo

4 Make lemon mayonnaise

Meanwhile, wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Juice the lemons. Combine the mayonnaise with 0.5/0.75/1 tsp of the lemon zest and 1/1.5/2 Tbsp of lemon juice (save some lemon juice for the salad dressing). Mix well and set aside.

photo

5 Make side salad

Peel the carrot, then continue peeling it until you are left with a pile of carrot ribbons. Chop the cucumber. Rinse and finely slice the red radishes. Wash and chop the lettuce. Toss the vegetables in 1/1.5/2 Tbsp of lemon juice, the white balsamic vinegar, olive oil, salt and pepper.

photo

6 Form, coat and fry

Coat the fish cakes in the remaining bread crumbs. Heat a generous amount of oil in a pan over a medium heat. Fry the fish cakes, in batches, for 3 min on every side until crispy and golden. Serve with the lemon mayonnaise and salad to the side.

Tips for fussy eaters

Serve with ketchup instead of lemon mayo.

Pro tip

Prep the patties in advance. Chill them well in the fridge (or in the freezer); this will make them easier to fry!

Ingredients

Number of people

Fishcakes

Cod fillet 350 Grams
Potatoes 450 Grams
Shallots 1 Piece
Olive oil 3 Tbsp
Salted butter 20 Grams
Eggs 1 Piece
Parmesan 30 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Panko bread crumbs 60 Grams

Lemon mayonnaise

Lemon 1 Piece
Mayonnaise 75 Grams

Vegetables

Carrot 1 Piece
Cucumber 1 Piece
Red radish 125 Grams
Romaine lettuce 200 Grams
White balsamic vinegar 15 ML
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
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