Cod and parsley fishcakes recipe | delicious. magazine
Debbie Major's thrifty fishcake recipe is made using floury potatoes, cod and parsley – they are simple but, of course, satisfying.
Ingredients
- 800g floury main crop potatoes, such as king edwards
- 800g cod fillet (skin-on)
- 25g unsalted butter, melted
- 20g fresh curly parsley, leaves chopped
- Sunflower oil for deep-frying
- 50g plain flour, seasoned, plus extra for coating your hands
- 2 medium free-range eggs, beaten
- 150g breadcrumbs, made from day-old white bread
- For the tartare sauce
- 150g good quality or homemade mayonnaise
- 1½ tsp English mustard
- 1 tbsp each finely chopped green olives and gherkins or cornichons
- 1 tbsp each finely chopped fresh chives and curly parsley
- Good to have
- Digital probe thermometer, potato ricer
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