Chili and Lemon Fish Cakes

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Getting the balance between potato and fish right is the secret to a good fishcake, and this recipe delivers. Zesty, gently spiced and brimming with flavor, these cod fishcakes would make a wonderful lunch. Serve with a leafy green salad.

recipe updated Jun 4, 2020


  • Potato icon
    3 (about 519 g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Scallion icon
    8 (about 120 g)
  • Fresh chili icon
    Fresh chili
    ½ (about 10 g)
  • Lemon icon
    1 (about 58 g)
  • Fresh parsley icon
    Fresh parsley
    3 tbsp (about 11.7 g)
  • Egg icon
    1 (about 50 g)
  • Water icon
    as needed
  • Salt icon
    as needed
  • Cod fillet icon
    Cod fillet
    227 g (about 1 ½)
  • Water icon
    ½ cup (about 120 g)
  • Olive oil icon
    Olive oil
    2 tbsp (about 27.3 g)
  • Breadcrumbs icon
    2 ½ cups (about 114 g)
  • Vegetable oil icon
    Vegetable oil
    ¼ cup (about 72.86 g)
  • Lemon icon
    as needed


  • kCook icon Wooden spoon
  • kCook icon Skillet pan
  • kCook icon Saucepan
  • kCook icon Large saucepan
  • kCook icon Medium bowl
  • kCook icon Large cast iron skillet
  • kCook icon Large cast iron skillet
  • kCook icon Medium bowl

Step preview

  1. Add water, salt and potato to a clean large saucepan
  2. Cook until tender - 10 min
  3. Drain
  4. Return
  5. Mash with potato masher
  6. Add cod fillet and water to a clean saucepan
  7. Season with salt & pepper well
  8. Heat until boiling
  9. Reduce heat until cooked through and cover - 5 min
  10. Drain then fluff with a fork
  11. Heat olive oil to a clean large cast iron skillet
  12. Add scallion and fresh chili to the large cast iron skillet
  13. Cook - 2 min, high heat
  14. Transfer potatoes to mixture
  15. Transfer fish to mixture
  16. Mix in lemon and fresh parsley to the mixture
  17. Mix well
  18. Form into rounds
  19. Add egg to a clean medium bowl
  20. Add breadcrumbs to a clean medium bowl
  21. Dip
  22. Heat vegetable oil to a clean large cast iron skillet
  23. Cook each side until cooked through - 3 min, high heat
  24. Serve with lemon
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