Potato and Cod Fish Cakes [Recipe + Video] - Tia Clara (2024)

I bring you a dish I believe can quickly become part of our go-to dishes: codfish and potato fritters. You, too, should add it to your dinner menu.

By Clara Gonzalez - Last revised Dec 18, 2023. Published Mar 23, 2014.

Why I ❤️ it Recipe Ingredients Video Preparation

Cod cakes.

Why I ❤️ it

Quick and easy, these fantastic cod fish cakes are perfect as a light dish for a nice lunch, or as a starter if you're serving a large meal. If you too love fish, this is a dish you'll probably love.

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I bring you a dish I believe can easily become part of our new culinary culture: codfish and potato fritters. You should add it to the new Lent menu.

Author: Clara Gonzalez

• Box grater
• Large mixing bowl
• Food processor
• Frying pan

Ingredients

For the dressing

• 1 cup unsweetened low-fat yogurt
• 2 teaspoons capers
• ½ teaspoon salt
• ¼ teaspoon white granulated sugar
• ¼ teaspoon cayenne pepper (or paprika)

For the fish cakes

• 9 ounces of cod fish fillets [0.9 kg]
• ¾ pound waxy potatoes [0.34 kg]
• 1 small red onion
• 2 tablespoons chopped cilantro or green onion (extra to garnish)
• 1 teaspoon salt
• ¼ teaspoon freshly cracked black pepper
• 1 large egg
• ¼ cup vegetable oil for frying

Video

Preparation

Before you start, make sure you have all the ingredients and utensils ready.

Step 1: Mix the dressing

Combine yogurt, capers, salt, sugar, and cayenne pepper.

Mix well, and let it rest in the fridge while you finish cooking the fish cakes.

Step 2: Mince the fish

Dice the fish fillets and mince them in a food processor.

Step 3: Grate potato and onion

Peel the potatoes and grate them using the coarsest side of the box grater.

Grate the onion on the same side.

Step 4: Frying the fish balls

Heat half the oil over medium-low heat in a large, non-stick frying pan.

Fry the codfish and potato mixture by forming small patties with two tablespoons of the patties, never more than three at a time. Once brown on the bottom side, flip carefully and cook until golden brown all over.

When you've gone through half of the mixture, add the remaining oil to the pan and heat again. Continue with the process until there is no more mixture.

Step 5: Serve

Place on a plate covered with a paper towel to absorb excess oil.

Serve alongside the yogurt dressing, garnish with cilantro or green onion.

Top tips

• These are more pan-fried than deep-fried, so I use half of it, then add more so the oil is not soaked into the fritters.
• Egg is the best binder for fish cakes; it works great in traditional Danish fish balls so it will work just as well in this one. The starch in the potatoes helps, too.
• You can use any white fish for this recipe.

Serving suggestions

I had thesecodfish and potato frittersas lunch, served on a bed of shredded lettuce and the dressing (great too with pre-made tartar sauce, or mustard). Two or three of these will make a very satisfying meal.

These go great drizzled with some lemon juice, so if you have any, serve some wedges on the side.

They can also be served as a side dish or starter in a larger meal.

Nutritional information

Serving:2g | Calories:194kcal | Carbohydrates:11g | Protein:11g | Fat:11g | Saturated Fat:1g | Cholesterol:50mg | Sodium:658mg | Potassium:509mg | Fiber:1g | Sugar:2g | Vitamin A:165IU | Vitamin C:8.4mg | Calcium:82mg | Iron:2.2mg

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