• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Greek Foodie logo

  • MY GREEK PANTRY
  • ABOUT
    • Privacy Policy
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Hello!
  • My Greek Pantry
  • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Eat Like A Greek » Greek Codfish Cakes With Lemon Caper Aioli

    Greek Codfish Cakes With Lemon Caper Aioli

    Last updated November 2, 2021. Originally posted May 9, 2021 By Jenny Skrapaliori-Graves. 1 Comment.

    Share
    Pin
    Share
    Email
    Tweet
    Yum
    WhatsApp
    176 Shares
    Go to Recipe Print Recipe

    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!

    Codfish cakes on a white plate with lemon caper aioli, one half of a cake on top of the others. At the back a cloth napkin.

    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.

    Codfish on a plate, containers with mayo, chili flakes, breadcrumbs, flour, a pint of milk, two hot peppers, a lemon, eggs, potatoes, a jar with mustard, a jar with capers, fresh herbs and scallions, and garlic.

    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.

    Potato pieces boiling in a pan.
    Three cod fish fillets poaching in milk.

    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.

    Flakes fish, scallions, herbs and mashed potatoes in bowl.
    Ingredients for fish cakes mixed in a bowl.

    Add fish to the same bowl as the potatoes. Add the scallions, the parsley, the dill, and the sea salt, and freshly ground pepper.

    A hand holding a half a cup filled with fish cake mixture over a bowl.
    A hand holding a fish cake over a bowl.

    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).

    Fish cakes resting on a plate.

    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. 

    A fish cake in flour.
    A hand holding a codfish cake doused in egg.

    Dip the patties in the flour, then in the egg, and finally in the breadcrumbs, covering them well.

    A breaded fish cake over breadcrumbs.
    Three fish cakes frying and a spatula.

    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!

    Codfish cakes on parchment paper. One on a serving utensil.

    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.

    Codfish cakes on parchment paper. One on a serving stencil.
    • 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!
    Codfish cakes on a plate with a jar with aioli, half of a cake on top of the others. At the back a cloth napkin.

    You may also like:

    • This delicious chicken souvlaki recipe has juicy, tender chicken, homemade pita bread, and a honey-mustard aioli.
    • This spicy whipped feta dip-tirokafteri is a delicious appetizer.

    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.

    Codfish cakes on parchment paper. One on a serving utensil.

    Greek Cod Fish Cakes With Lemon Capers Aioli

    by Jenny | The Greek Foodie
    Easy codfish cakes with lots of herbs and habanero pepper.
    4.34 from 3 votes
    Print Recipe
    Prevent your screen from going dark
    Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Resting time in refrigerator 30 mins
    Total Time 1 hr 15 mins
    Course Appetizer, Main Course
    Cuisine Greek
    Servings 16 fishcakes
    Calories 395 kcal

    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. 
     
    Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.

    Nutrition

    Calories: 395kcalCarbohydrates: 17gProtein: 11gFat: 32gSaturated Fat: 5gTrans Fat: 1gCholesterol: 41mgSodium: 197mgPotassium: 353mgFiber: 2gSugar: 2gVitamin A: 272IUVitamin C: 13mgCalcium: 61mgIron: 2mg
    Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
    Greek Codfish Cakes With Lemon Caper Aioli
    Share
    Pin
    Share
    Email
    Tweet
    Yum
    WhatsApp
    176 Shares
    « Greek Slow Roasted Leg of Lamb In Parcel- Kleftiko
    Greek Stuffed Squash Blossoms »

    Primary Sidebar

    Hi there!

    I am Jenny, a Greek expat living in the greater New York City area. I like to say I am a beauty art director turned foodie, aka the Greek foodie. Born and raised in Greece, my fondness for good food goes hand in hand with my heritage. My absolute favorite thing to do is cook delicious food to enjoy with family and friends.... Find out more about me here…

    EAT LIKE A GREEK!

    A plate with two stuffed eggplants and some herbs.

    Papoutsakia - Greek Stuffed Eggplants

    Dolmadakia - Stuffed Grape Leaves

    A serving bowl with lentils with rice two lemon wedges and utensils.

    Lentils With Rice - Moudjentra

    A bowl with taramasalata in the center. Around it pieces of bread, a lemon cut in half, a bowl of olives and two spoons.

    Taramosalata

    A glass teapot with mountain tea sprigs and water on a dark table, backlit with day light.

    Greek Mountain Tea

    Comfort Food

    Feta Cheese Puff Pastries With Leeks And Dill

    Vegetarian Moussaka With Plant Based Beef

    A plate with soutzoukakia-cumin meatballs.

    Cumin Meatballs In Red Sauce - Greek Soutzoukakia

    Low Carb Turkey Meatballs & Gravy

    A plate with spaghetti and greek tomato basil sauce

    Greek Spaghetti Sauce With Tomatoes & Basil

    Three pizza boats, peinirli on a platter.

    Easy Peinirli - Greek Pizza Boats

    Footer

    © 2023 · The Greek Foodie · All Rights Reserved