• 260 g skinless boneless cod fillet
  • 200 g potatoes, peeled and chopped
  • 1.5 tbsp semi-skimmed milk
  • 1.5 tbsp vegetable oil
  • 4 shallots, peeled and chopped
  • 2 tsp Thai paste
  • 1 large handful of fresh coriander, leaves picked and washed
  • 40 g gluten-free plain flour
  • 2 large free-range eggs, beaten
  • 150 g breadcrumbs, made using gluten-free soft white sliced bread
  • 2 tbsp sweet chilli dipping sauce, to serve
  • 2 lemons, cut into wedges, to serve


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Put the cod on a lined baking tray and cook in the oven for 15-20 minutes until cooked through. Remove from the oven and leave to cool slightly.

  2. 2

    While the cod is baking, put the potatoes in a pan of cold water, bring to the boil and cook for 10-15 minutes or until tender. Drain and mash with the milk until smooth.

  3. 3

    Meanwhile, gently heat 1 tablespoon of the vegetable oil in a small pan and cook the shallots until softened.

  4. 4

    Put the cooked fish, mashed potato, cooked shallots, Thai paste and coriander in a food processor and blend until smooth. Gently roll the mixture into 20 small balls, then flatten slightly and dust with flour. Chill in the fridge for 30 minutes.

  5. 5

    Put the eggs in a shallow bowl and the breadcrumbs in another. Roll the fish cakes in the egg, then the breadcrumbs.

  6. 6

    Heat the remaining oil in a non-stick frying pan, and fry the fish cakes over a medium heat for 3 minutes, turning once, until golden. You will need to do this in batches.

  7. 7

    Serve on a platter with the sweet chilli sauce and lemon wedges.

Nutritional Details

Each serving provides
  • Energy 1310kj 313kcal 16%
  • Fat 5.7g 8%
  • Saturates 0.5g 3%
  • Sugars 2.7g 3%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 641kj/153kcal

Each serving provides

42.6g carbohydrate 2.8g fibre 21.3g protein

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