Imagine a dish that combines the delicate, flaky texture of fresh cod with a vibrant, zesty chutney that explodes with flavor in every bite. These British-inspired cod cakes are not just another seafood recipe – they're a culinary adventure that transforms simple ingredients into a restaurant-worthy meal you can easily create at home. Perfect for seafood lovers, home cooks looking to impress, or anyone craving a delicious twist on classic fish dishes, these cod cakes promise to elevate your dinner game and transport your palate to the coastal kitchens of Britain.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 500g cod fillets
- 100g breadcrumbs
- 1 egg
- 1 small onion, finely chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- For the chutney:
- 1 cucumber, diced
- 1 red bell pepper, diced
- 2 tablespoons vinegar
- 1 tablespoon sugar
Instructions
- Prepare the cod fillets by patting them dry with paper towels and removing any bones. Cut the fish into small, even chunks.
- In a large mixing bowl, combine the cod chunks, finely chopped onion, breadcrumbs, beaten egg, chopped parsley, salt, and pepper. Mix gently but thoroughly to ensure even distribution of ingredients.
- Using your hands, form the mixture into 8 evenly sized round patties, approximately 1-2 cm thick. Place the formed patties on a clean plate and refrigerate for 15 minutes to help them firm up.
- While the cod cakes are chilling, prepare the cucumber and red pepper chutney. In a separate bowl, combine diced cucumber, diced red bell pepper, vinegar, and sugar. Mix well and let sit to allow flavors to meld.
- Heat a large non-stick skillet over medium heat with a thin layer of oil. Once hot, carefully place the cod cakes in the pan, cooking for 4-5 minutes on each side until golden brown and crispy.
- Transfer the cooked cod cakes to a paper towel-lined plate to drain excess oil. Let rest for 2-3 minutes.
- Serve the hot cod cakes immediately, garnishing each plate with a generous spoonful of the cucumber and red pepper chutney.
Tips
- Choose fresh, high-quality cod for the best flavor and texture. Look for firm, white fish without any strong fishy smell.
- Refrigerating the patties before cooking helps them hold their shape and prevents them from falling apart in the pan.
- Use a non-stick skillet and ensure it's properly heated before adding the cod cakes to achieve that perfect golden-brown crust.
- Don't overcrowd the pan – cook the cakes in batches if necessary to ensure even cooking and crispy edges.
- The chutney can be prepared ahead of time and refrigerated, allowing the flavors to develop and intensify.
- For a lighter version, you can bake the cod cakes in the oven at 400°F (200°C) for about 15-20 minutes, turning once halfway through.
- Serve immediately for the best texture and temperature, pairing with a fresh green salad or light side dish.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 24g
Fat: 9g
Saturated Fat: g
Cholesterol: 70mg
