Starting your day savoury helps balance energy and cravings. A simple hack: use cooked then cooled potatoes for added resistant starch, which supports gut health, lowers cholesterol, and keeps you fuller for longer.
These cod cakes are easy to prep, freeze beautifully, and taste great hot or cold—perfect for quick, nourishing meals anytime.
Prep Time: 10 minutes
Serves 2
Cooks in 15 minutes
Key Facts
- High in protein & fibre
- Full of resistant starches
- Keeps you fuller for longer
- Aids blood sugar balance
Ingredients
- 2 fist-sized white potatoes – boiled with skins on & left to go cold in the fridge for 1-4 days (You can also use 1 cup leftover mashed potato)
- 300g wild cod loin, cut into 2-3 equal sized pieces (or use 300g cooked chicken breast or chopped firm tofu)
- 1 teaspoon extra virgin olive oil
- large pinch salt
- freshly ground black pepper
- 1 large egg
- 1 small bunch fresh parsley or coriander
- Optional additions – 1 teaspoon lemon zest, 1/2 tablespoon pesto or Thai curry paste, 1 cup steamed & cooled then chopped broccoli, kale, cauliflower
Preparation
01 Preheat your oven to 200°C.‍
02 Place a good quality pan on a medium flame to heat. Add the olive oil then 30 seconds later, pop in your cod. Cover with a lid & leave to cook for 2 minutes.
03 Meanwhile use a grater or masher to turn your potatoes into a smooth mash. I grate then squeeze into a paste with my hands.
04 Flip your fish over, turn the heat right down & leave in the pan for 2 minutes with the lid on before turning the heat off & leaving it for 3 mins. Place it onto a plate to cool.
05 Add the egg, seasoning & chopped herbs to your potato with any extras. Mix in well. Once no longer steaming flake your fish in & gently fold into the potatoes.
06 Reheat your fish pan & spoon in 1/4 cup servings of the potato mix. Smooth into round cakes & cook gently for 4-5 minutes until golden & easily flipped. Seal on the other side then pop onto a baking tray & into the oven for a couple of minutes to make sure they’re hot all the way through.
07 Serve straight away or cool & keep in the fridge for use within 4 days.
Recipe Credit: Natural Nourishment