Cod & Chorizo Fish Cakes

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.
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
  • 300 g potatoes (peeled & chopped)
  • 300 g fresh cod fillet
  • 1/2 lemon (juice only)
  • 50 g chorizo (finely chopped)
  • 3 sundried tomatoes (finely chopped)
  • 3 spring onions (finely chopped)
  • sea salt & pepper (freshly ground)
  • 2 tbsp plain flour
  • 1 free range egg (beaten)
  • 8-10 tbsp dried breadcrumbs
  • oil (for frying)
  1. Preheat the oven to 200°C/180°C Fan/Gas mark 6.
  2. In a large pan of boiling water add the diced potatoes and cook for 12-15 minutes until tender.
  3. 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.
  4. Drain the diced potatoes and return to the pan allowing to fully cool down. When cool mash the potatoes and set aside.
  5. 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.
  6. 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.
  7. 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!