Fish Cakes
Ingredients
Fish
- 1 kg cod
- 1/4 cup unsalted butter
- 1/4 tsp salt
- 1/4 tsp black pepper
Potato
- 650 g yellow potatoes
- 2 cloves garlic minced
- 1/2 cup green onion finely chopped
- 1 tbsp fresh thyme finely chopped
- 1 tbsp fresh parsley finely chopped
- 1/2 tsp salt
Breading
- 1 cup flour
- 1.5 cups panko
Instructions
Potatoes
- Bake the potatoes at 430 F for 75 minutes, or until they can be easily poked with a fork.
- Cut the potatoes in half, and scoop out all the flesh into a bowl.
- Mash gently, but leave some lumps for texture.
Fish
- In a frying pan, melt the butter over medium-high heat.
- Add 1/4 tsp of salt and 1/4 tsp of pepper.
- Put down one layer of cod in the pan. Cook until it flakes easily, then remove to a bowl.
- Repeat the previous step until all the cod is cooked.
- In the butter, cook the garlic, thyme, and green onion until the garlic is golden-brown.
- Pour the butter mixture over the potatoes, and mix well.
- Add the parsley, 1/2 tsp salt, and the fish to the potato mixture, and mix well.
- Refrigerate the mixture.
Breading
- Form the mixture into cakes that are about 2 cm thick.
- Coat each cake in flour.
- Coat each floured cake in egg.
- Coat each egged and floured cake in panko.
Baking
- In an oiled basket in an air fryer, cook the cakes at 400 F.
- After 15 minutes, use a spatula to flip over the cakes. Cook for another 10 minutes.
Notes
Serve with tartar sauce.