Cod and parsnip fishcakes

Whether bite sized or full sized, these lemony, chivy fishcakes are good to eat any time of the day. Mix finely grated parsnip with cooked shredded cod to bind and mould into shapes of your choice.

Makes 10 cakes


4 parsnips, peeled and finely grated

250g cod

50g chives, roughly chopped

1 tbsp garlic infused oil

1 large egg

1 lemon, zested and cut into wedges

salt and black pepper

Frylight cooking spray


1.) Preheat the oven to 200 degrees (fan).

2.) Finely grate the parsnips using the side of the grater that’s covered in little round stars. Transfer to a mixing bowl and toss the parsnips with the garlic infused oil and salt and pepper. Whisk in the egg and chives and mix until well combined. Add the lemon zest and repeat the mixing. Place the mixing bowl in the fridge to solidify for 15 minutes.

3.) Place the fish on a pre-lined cooking tray and put in the oven. Leave to cook for 15 minutes, until slightly crispy on the outside.

4.) Mash up the fish using a fork and add to the parsnip mixture. Mix well, then form into 10 patties.

5.) Put 10 or so sprays of frylight cooking oil into a large frying pan placed on a medium heat. Once the spray starts to foam, add as many of the patties and fry for 6 minutes, flipping them over halfway through until they turn golden and crispy. Repeat this process with the second batch. And serve with a few wedges of lemon.

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