Fish Cake Recipe

Fish Cakes



  • 1 kg cod
  • 1/4 cup unsalted butter
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  • 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


  • 1 cup flour
  • 1.5 cups panko



  • 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.


  • 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.


  • 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.


  • 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.


Serve with tartar sauce.