Nutritional Info

Nutrition Facts

Serving Size 1 (167g)

Calories 345
Calories from Fat 146 (42%)
Amount Per Serving %DIV
Total Fat 16.3g 25%
Saturated Fat 3.8g 19%
Monounsaturated Fat 7.2g
Polyunsaturated Fat 5.2g
Trans Fat 0.0g
Cholesterol 175.8mg 59%
Sodium 345mg 15%
Potassium 619.8mg 13%
Total Carbohydrate 30.4g 10%
Dietary Fiber 3.3g 13%
Sugars 1.7g
Protein 15.2g 30%

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Recipe Description
These are especially good for breakfast and can be prepared a day ahead of time, so that all you have to do in the morning is fry them.
Prep time
2 hr 15 min
Cook time
10 min
Ready In
2 hr 25 min


Serves Tool

Serves To:USMetric
2 Cup(c)  cooked mashed potatoes
1 Pinch(pn)  salt
1   raw egg
1   hard boiled egg, chopped into small pieces
1/4 Teaspoon(t)  lemon juice
1/4 Teaspoon(t)  tarragon vinegar
1 Tablespoon(T)  parsley, chopped
4 Tablespoon(T)  stale breadcrumbs
1 Pinch(pn)  black pepper, freshly ground, to taste
1/2 Cup(c)  flour
1 Pound(lb)  cooked cod


Flake the fish and remove any bones.  Combine it in a mixing bowl with the mashed potato and raw egg.  When well mixed, add the hard boiled egg, lemon juice, vinegar and parsley.  Season well with salt and pepper.  The mixture will now be rather sticky and should be shaped into little round cakes.  To do this, dip your fingers in flour.  Roll each cake in breadcrumbs, cover and refrigerate for at least 2 hours.  When ready to serve, fry each fishcake in a little hot oil in a frying pan over medium heat.  They should be both golden and crisp on the outside.  Serve immediately.

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