The most delicious Greek codfish cakes you have ever tasted! Served with a lemon caper aioli, they are the perfect meze. Even children like them!
This fish cake recipe is very simple. Flaky, lovely cod mixed with soft, mashed-potato enveloped in a crisp, golden crust.
I prefer making my fish cakes with potato instead of breadcrumbs or flour in the mix. The breadcrumbs are used for the final step. I also do not add any egg to the mixture, only for frying to bind the coating.
The cod fillets are poached in milk, then flaked and mixed with mashed potatoes, herbs, and scallions. In the mix goes a chopped hot pepper for some heat.
When I make these codfish cakes, I always pair them with a lemon caper aioli. I find it elevates the whole dish, and it is so easy to put together. I also use the lemon caper aioli when I make my fish and chips. The capers and dijon mustard give tangy, salty notes and are perfectly mixed with mayo and a touch of white wine vinegar.
Ingredients
- Fresh cod fillets
- Yukon Gold Potatoes
- Milk
- A hot pepper like habanero, red chili or jalapeno
- Garlic clove
- Fresh thyme leaves chopped
- Fresh parsley chopped
- Scallions
- Red pepper flakes
- Sea salt and freshly ground pepper
- Eggs
- Flour
- Breadcrumbs
- Light olive oil for frying
For the lemon caper aioli
- Mayonaise
- Capers
- Lemon juice
- Dijon mustard
- White wine vinegar
- Garlic
Detailed measurements and instructions can be found on the recipe card at the bottom of the page.
Here is how to make the codfish cakes
Wash potatoes well and cut them into squares. Place them in a saucepan, cover with cold water—boil for 20 minutes.
Drain and mash potatoes in a bowl with a potato masher or a fork.
Place the codfish fillets in a saucepan and cover with the milk. Poach fish for 5 minutes.
Let it cool, and then pluck it with your fingers into pieces.
Add fish to the same bowl as the potatoes. Add the scallions, the parsley, the dill, and the sea salt, and freshly ground pepper.
Mix everything very well and shape the mixture into patties – about 16 pieces. I use a ½ cup measuring cup to grab the mixture and then I shape it into a pattie. (A large ice cream scooper works well for grabbing the perfect amount for even crabcakes).
Arrange them on a baking sheet or large plate, cover with cling film and refrigerate for 30 minutes to allow them to firm up.
Put some flour in a bowl and season with sea salt and pepper. In another bowl, beat the eggs. Add the breadcrumbs to another bowl.
Dip the patties in the flour, next in the egg, and finally in the breadcrumbs, covering them well.
Fry cod cakes in a skillet with hot light olive oil for 4 minutes in total, until golden brown.
While the cod cakes fry, make the aioli. Just mix all the ingredients, and you are done!
Serve immediately with the lemon caper aioli on the side.
The cod cakes can be an appetizer or a main dish. They are a fabulous lunch next to a green salad. Serve them family-style with other appetizers like roasted feta cheese with honey and thyme, tomato corn fritters and gigantes beans plaki.
Tips and tricks
- You can use the hot pepper of your choice. Check this awesome article for reference.
- I recommend handling the peppers with plastic gloves to avoid hot pepper burn. If it happens (I have been there!), this is a good guide on what to do.
- If you are not a fan of chili pepper, omit it from the recipe completely. Add some freshly ground pepper instead.
- You can substitute the light olive oil with sunflower oil, canola, or any vegetable oil you have handy.
- For a twist on this recipe, add a tablespoon of chopped capers in the cod fish-potato mix instead of the aioli.
- Use your leftover mashed potatoes in a pinch. Making homemade codfish cakes is a great way to use them!
Check out my Greek pantry staples
Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!
WANT TO EAT LIKE A GREEK? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for all of the latest updates.
Greek Cod Fish Cakes With Lemon Capers Aioli
Equipment
- Large mixing bowl
- Two medium saucepans
- Large skillet for frying
Ingredients
- 1.5 lb fresh cod fillets
- 2 medium Yukon gold potatoes
- ⅔ cup milk
- ¾ cup water
- 1 garlic clove
- 2 teaspoon fresh thyme leaves chopped if they are large, leave as is if small.
- 2 tbsp fresh parsley chopped
- 2 tablespoon fresh dill
- 1 tablespoon red pepper flakes
- 2 eggs
- 2¼ cup breadcrumbs
- 1 hot pepper like habanero cut in small dice
- 2 cups light olive oil for frying
- 1 teaspoon sea salt
- freshly ground pepper
for the lemon aioli
- 4 tablespoon mayonaise
- 1 tablespoon capers
- 2 lemons juiced
- 1 teaspoon dijon mustard
- 1 teaspoon white wine vinegar
- 2 garlic cloves minced
- sea salt optional, add a small pinch if you need to.
Instructions
- Wash potatoes well and cut them into squares. Place them in a saucepan, cover with cold water—boil potatoes for 20 minutes. Drain and mash potatoes in a bowl with a potato masher or a fork.
- Place the codfish fillets in a saucepan and cover with the milk. Poach fish for 5 minutes. Let it cool, and then pluck it with your fingers into pieces.
- Add fish to the same bowl as the potatoes.Add the diced hot pepper, the scallions, the chopped parsley, dill, thyme, red pepper flakes, one teaspoon sea salt, and ground a generous amount of freshly ground pepper.
- Mix everything very well and shape the mixture into patties – about 18 pieces. Arrange them on a baking sheet or plates, cover with cling film and refrigerate for 30 minutes to allow them to firm up.
- Put some flour in a bowl and season with sea salt and pepper. In another bowl, beat the eggs. Add the breadcrumbs to a third bowl. Dip the patties in the flour, then in the egg, and finally in the breadcrumbs, covering them well.
- Fry them in a saucepan with hot olive oil for 4 minutes in total, until golden brown.Place croquettes on a wire rack or paper towels to absorb the extra oil.
Make the lemon caper aioli
- While the codfish cakes are in the fridge, mix all aioli ingredients together. Adjust seasoning to your liking.
Notes
- Fry the codfish cakes 2-3 at a time. Don’t crowd the pan so that the temperature of the oil does not drop.
- You can use other flaky white fish apart from cod, such as pollack or haddock.
- This recipe is a great way to use up leftover fish if you have it.
- I used Yukon gold potatoes in this recipe. I don’t peel them because the skin is thin, and I don’t mind it in the mix. You can certainly peel the Yukon gold; it is up to you. If you use any other kind, like russet, etc, the potatoes need to be peeled ahead of boiling.
Nutrition
This is a genius recipe for me! Thanks a bunch for sharing it, this is our new favorite! It taste really delicious and I love how it taste! I will surely make one again!