Cod & Chorizo Fish Cakes

Yields: 4 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 30 Mins Total Time: 40 Mins

Take your fish cakes to a new level with this recipe!  Rich chorizo and flaky cod is a classic pairing combined with sun dried tomatoes and spring onions it makes these fish cakes taste so good.


0/11 Ingredients
Adjust Servings


0/7 Instructions
  • Preheat the oven to 200°C/180°C Fan/Gas mark 6.
  • In a large pan of boiling water add the diced potatoes and cook for 12-15 minutes until tender.
  • Meanwhile, place the cod on a roasting tray, drizzle with lemon juice and season with salt and pepper. Roast for 12-15 minutes until cooked through and flaking. Once cool, remove skin and flake the whole fish.
  • Drain the diced potatoes and return to the pan allowing to fully cool down. When cool mash the potatoes and set aside.
  • Add the cooled cod and mash to a bowl. Now add the chorizo, spring onions and sundried tomatoes, season to taste. Mix until fully combined and shape the mixture into four even sized cakes.
  • Dust the cakes lightly with seasoned flour. Now place the beaten egg in a bowl and dip the cakes. Place the breadcrumbs onto a plate and the dip the cakes into the breadcrumbs. Prepare to fry or place in the fridge until you are ready to cook.
  • Heat a oil in a frying pan and gently cook the fishcakes over a medium heat for 4-5 minutes on each side until crisp and golden. Drain on kitchen paper. Serve with seasonal vegetables, enjoy!

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