Cod fishcakes


  • 1 ciabatta loaf turned into breadcrumbs (½ for coating and ½ for the filling)
  • 400g of Willow Brook Farm mashed potato
  • 4 x poached and flaked cod loins
  • The zest of 1 lemon
  • 15g frozen parsley
  • 180g grated Iceland vintage cheddar
  • 1 tbsp English mustard
  • Sea salt and cracked black pepper to taste

For the coating

  • Remaining ½ of the breadcrumbs mixed with 50g of porridge oats
  • 6 beaten eggs
  • 200g plain flour


  1. Preheat the oven to 180°C
  2. In a large bowl use your hands to mix all of the cod fishcake ingredients together until well combined
  3. Divide the mix into 8 balls and place onto a large tray with non-stick paper
  4. Push the balls down to make the fish cake shape and place into the freezer for 30 minutes to firm slightly
  5. Once firm, coat the fish cakes first in the flour, then the egg and finally the breadcrumb mix
  6. Heat a large non-stick pan over a medium to high heat with a splash of oil and place the fish cakes in
  7. Fry for 1 to 2 minutes each side then place onto an oven tray and into the oven for 10 to 12 minutes
  8. Serve with wilted baby spinach, lemon wedge and a fried egg


Preparation time: 20 mins

Serves: 2

Nutrition: n/a