Cod Fish Cakes with Cheat’s Chilli Sauce

Cod FishcakesCod is the common name for the genus of fish Gadus, belonging to the family Gadidae, and is also used in the common name of a variety of other fishes. Cod is a popular food fish with a mild flavor, low fat content and a dense white flesh that flakes easily. Cod livers are processed to make cod liver oil, an important source of Vitamin A, Vitamin D and omega-3 fatty acids (EPA and DHA). Larger cod caught during spawning are sometimes called skrei. Young Atlantic cod or haddock prepared in strips for cooking is called scrod.

I made these fish cakes with cod, but any flaky fish will do. Unusually, this version is baked in the oven rather than fried, and this gives a crispy outside with a soft crumbly centre. The sauce was a bit of an after-thought, but worked quite well. If you don’t have all the ingredients to hand, a good blob of tomato ketchup would be acceptable, as would a dollop of mayonnaise. Serve the fishcakes with a green salad or green vegetables such as broccoli and French beans.

  •  350g cod fillet.
  •  2 large potatoes, peeled, cut into chunks and boiled until just cooked.
  •  2-4 spring onions, finely sliced (or ½ an onion).
  •  The grated rind of a lemon.
  •  A handful of fresh parsley, chopped.
  •  Salt and pepper.

    For the sauce:
  •  2 tbls tomato ketchup.
  •  1 tsp sweet chilli sauce.
  •  The juice of half a lemon.
  •  A splash of dry sherry.

1. Pre heat the oven to 200°C.

2. Poach the fish in a little stock, until just cooked. Allow to cool then remove any skin and break the fish into flakes. Reserve the stock.

3. Mash the potatoes while still warm, then stir in the lemon rind, parsley and sliced onion. Season with salt and pepper then fold in the fish, taking care not to break it up. Add a little of the stock from the fish if the mixture seems too dry.
Form the mixture into 4 round patties (a metal pastry cutter is useful for this – press the mixture into the ring and then slide it off). Place the fish cakes onto a greased, non-stick baking tray and place in the oven for 15-20 minutes.

4. Meanwhile make the sauce by combining all the ingredients in a small jug. Place the cooked fish cakes on warmed serving plates and pour the sauce over and around.

Serves: 2

Preparation time: 10 minutes
Cooking time: 20 minutes

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