Perfect Spiced Cod Cakes

Good Pair Days (Roos Michels) -
  • 550g white potatoes, peeled and quartered, and boiled until tender
  • 500g skinless cod loin
  • 1 tsp salt
  • 2 crushed garlic cloves
  • 1 red and 1 green chilli, chopped
  • Handful of chopped coriander
  • ½ tsp chilli powder
  • 2 tsp cumin seeds, ground
  • 1 tsp chopped ginger
  • 1 egg, beaten
  • 50g flour
  • Veg oil, for shallow frying
  • Steam the cod for 8 minutes, or until cooked through and starting to flake. Add to the cooked potatoes, then mash to blend together. Stir in the salt, chillies, coriander, chilli powder, and garlic, and mix to combine. Add the cumin, ginger, and egg, and mix well.
  • Put the flour in a shallow bowl. Shape the fish mixture into rounds, then flatten slightly and coat in flour - the mix should make about 12 cod cakes. Chill the cakes in the fridge for 15 mins, then shallow fry for 3 mins on each side or until golden brown. Serve with fresh coriander and your choice of sides.
30 mins
4 serving