Equipment
* optional
Ingredients
Base
- 400 g cod fillets, skinless and boneless
- 300 g russet potatoes, peeled and diced
Aromatics & Seasoning
- 10 g fresh ginger, peeled and finely minced
- 15 g fresh cilantro, finely chopped
- 5 g red chili, stemmed, seeded, and minced
- 20 g scallions, thinly sliced
- 15 ml lime juice, freshly squeezed
- 5 g salt
- 15 ml olive oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 180 kcal
- Protein
- 20 g
- Carbohydrates
- 15 g
- Fat
- 5 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 546 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 43 mg
- Potassium
- 778 mg
- Calcium
- 33 mg
- Iron
- 1.2 mg
- Magnesium
- 53 mg
- Phosphorus
- 250 mg
- Zinc
- 0.7 mg
- Vitamin A
- 28 mcg
- Vitamin C
- 10 mg
- Vitamin D
- 0.9 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 26 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.9 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.10 mg
- Niacin
- 3.0 mg
- Folate
- 24 mcg
- Water
- 155 g
Sources: USDA FoodData Central
Method
Boil the diced potatoes in a medium pot of salted water until very tender, about 15 minutes. Drain completely, mash until smooth, and set aside to cool slightly.
Poach the cod fillets in a skillet of gently simmering water for 5 minutes until just opaque and the internal temperature reaches 63°C/145°F. Wash hands and surfaces thoroughly after handling the raw fish to prevent cross-contamination. Remove the cod, drain well, and flake gently with a fork.
Fold the cooled mashed potatoes, flaked cod, minced ginger, chopped cilantro, minced red chili, sliced scallions, lime juice, and salt together in a large mixing bowl. Mix gently to ensure even distribution without turning the fish into a dense paste.
Divide the mixture into 8 equal portions and shape them into round patties, approximately 2.5 centimeters thick.
Place the formed cakes on a parchment-lined baking sheet and chill in the refrigerator for 30 minutes to firm up the starches and prevent them from crumbling during cooking.
Preheat the oven broiler to the high setting.
Brush the tops of the chilled fish cakes lightly with olive oil and broil 10 centimeters from the heat source for 5 to 7 minutes per side. Cook until deeply golden brown and the center reaches a safe serving temperature of 74°C/165°F.
Chef's Notes
- Using a floury potato variety like Russet ensures a drier mash, which acts as a fantastic natural binder without the need for eggs or flour.
- When flaking the poached cod, take care to keep the pieces relatively large. Over-mixing will turn the fish into a dense paste and ruin the delicate, flaky texture of the final dish.
- Brushing the exterior of the cakes with a small amount of oil before broiling mimics the golden crust of pan-frying but uses significantly less fat and requires less hands-on attention.
- These fish cakes are excellent for meal prep. They can be shaped and kept covered in the refrigerator for up to 24 hours before you are ready to broil them.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Freeze raw cakes separated by parchment paper in an airtight bag.
Reheating: Reheat in the oven at 180°C/350°F for 10-12 minutes until warmed through and the exterior is crisp.
Troubleshooting
Fish cakes fall apart when flipping or removing from the pan
Cause: The mixture was too wet or the cakes were not chilled long enough before cooking
Fix: Gently press the broken cake back together with a spatula and avoid moving it again until fully cooled
Prevention: Ensure potatoes and cod are completely drained before mixing, and always chill the formed patties for the full 30 minutes
Cultural Context
Fish cakes are a beloved global comfort food, from traditional British fish and chips shops to vibrant Thai street food stalls. This recipe bridges these culinary traditions by taking a classic Western potato-fish base and elevating it with bright, aromatic Southeast Asian flavor profiles.
