Place fish cakes onto a parchment paper lined sheet pan and place in ... Roll coated cakes into the potato shreds. Fry the cod and potato cakes in pre-heated oil until golden brown. To plate: Toss ...

Put the cod in a steamer or heatproof colander ... mixture – it will make approximately 12 fishcakes. Chill the fish cakes in the fridge for 10–15 minutes to firm up. In a non-stick frying ...

Add 2 tablespoons of the fish cooking juice, then add the flaked cod and stir in the crabmeat. Add the parsley and hot pepper sauce and stir until combined. Season to taste. Shape the mixture into ...

The feel of the fish cakes should be slightly rubbery ... 10 mins 10 mins 4 -6 Blend 100g skinless salmon, 100 skinless cod ...