Salt cod fish cakes

Papadeli salt cod fish cakes

recipe for fishcakes






These fish cakes are really popular in the deli takeaway counter and also in the café served with a tomato salad and aioli. They make a great change from the usual fish cakes as the salt cod has a wonderful flavour and texture.  They are great as a starter with a sweet chilli dip or make bite size ones as a delicious canapé or at kids parties! The salt cod can be substituted for any robust white fish, but remember to season to your taste as the saltiness of the cod will be missing.


1 kg floury potatoes

500g salt cod (soaked and rinsed for 36 hours)

Zest of 2 lemons

6 tbsp olive oil (strong, peppery oil)

1 chili chopped

2 garlic cloves

1 bunch flat leaf parsley

To make:

Boil potatoes and mash  – you’re looking for a dry mash ( no butter or milk).  Bring water to boil, then add salt cod. Bring off heat and allow to sit in the water cover with a lid for 15 minutes.  Remove fish when cool enough to handle and flake the fish away from the bones. Add to the mash.  Add the zest of lemons, chilli, garlic and parsley and mix together. Add freshly ground black pepper.  Season with salt but be really careful as salt cod is already pretty salty! Knead the mixture together. Shape into fish cakes and roll in polenta or semolina.

Fry in hot oil to brown and bake in oven for about 5 minutes.