Scottish Fishcakes

Ingredients

• 400 g Cod Fillet (cut into large chunky cubes, skinless)
• 2 Large Baking Potatoes (baked until dry inside, skins removed)
• 60 g All-Purpose Flour (for coating, sifted)
• 100 g Panko Breadcrumbs (light, Japanese style breadcrumbs)
• 2 Eggs (large, lightly beaten)
• 2 Spring Onions (white and green parts thinly sliced)
• 3 cloves Garlic (minced)
• 1 tsp Fresh Thyme (leaves only)
• 1/4 cup Fresh Parsley (chopped)
• 2 tbsp Unsalted Butter (cut into small knobs for pan‑frying fish)
• 2 tbsp Vegetable Oil (for shallow frying the cakes)
• to taste Salt
• to taste Black Pepper (freshly ground)
• optional Tartar Sauce (for serving)
• optional Lemon Wedge (for squeezing over finished cakes)

Instructions

1. Bake the Potatoes

   Preheat the oven to 200°C (gas mark 6). Prick the potatoes with a fork, place on a baking tray and bake for 45 minutes until the insides are dry and fluffy. Let cool for 5 minutes.

   Time: PT45M

   Temperature: 200°C

2. Prepare the Potato Filling

   Slice the skins off the baked potatoes, scoop the fluffy interior into a large mixing bowl, and gently break into chunky pieces—do not mash.

   Time: PT5M

3. Cube the Cod

   Cut the cod fillet into bite‑size cubes (about 2‑cm pieces). Season all sides with salt and pepper.

   Time: PT5M

4. Cook the Cod

   Heat a skillet over medium heat, melt 2 tbsp butter. Add the cod cubes and cook 3‑4 minutes per side until opaque and just cooked through. Remove with tongs and set aside.

   Time: PT5M

   Temperature: Medium heat

5. Sauté Aromatics

   In the same skillet, add a splash of oil if needed, then add minced garlic, sliced spring onions, and thyme leaves. Cook 2‑3 minutes until fragrant and onions start to soften.

   Time: PT3M

   Temperature: Medium heat

6. Combine Main Ingredients

   Return the cooked cod to the bowl with the potato chunks. Add the sautéed aromatics, chopped parsley, and a pinch of salt and pepper. Gently fold everything together, preserving the chunky texture.

   Time: PT5M

7. Form the Cakes

   Using an ice‑cream scoop (or a tablespoon), portion the mixture into 8‑10 equal portions. Lightly press each portion into a compact patty.

   Time: PT5M

8. Set Up Breading Station

   Place three shallow dishes in a line: flour, beaten eggs, and panko breadcrumbs.

   Time: PT2M

9. Bread the Cakes

   Roll each patty first in flour, shaking off excess, then dip in beaten egg, and finally coat with panko breadcrumbs. Press gently so the crumbs adhere.

   Time: PT5M

10. Pan‑Fry for Color

    Wipe the skillet clean, add 2 tbsp oil and heat over medium. Place the breaded cakes in a single layer, leaving space between them. Fry 3‑4 minutes per side until golden brown.

    Time: PT10M

    Temperature: Medium heat

11. Finish in the Oven

    Transfer the fried cakes to a tray lined with parchment paper. Bake in the preheated 200°C oven for 15 minutes to heat through the centre.

    Time: PT15M

    Temperature: 200°C

12. Serve

    Serve the fish cakes hot with tartar sauce, a wedge of lemon, and a side of peas or chips if desired.

    Time: PT2M

Nutrition Facts

Calories

150

Protein

12 g

Carbohydrates

12 g

Fat

6 g

Fiber

1 g