Cod & Chorizo fishcakes with Cabbage

Hi everyone,

So here’s the recipe for these yummy fishcakes with added veg! It’s an entire meal in itself. So good! My kids absolutely love chorizo so we’re usually onto a winner if there’s chorizo involved. It’s not the healthiest food choice but everything in moderation and if it means they’re also having fish, potatoes and cabbage then i’ll take that!

Before you make these make sure you’ll fully set up, ie you have your bowls with your flour, egg and breadcrumbs all ready. Then it’s just a case of being on a small production line!

Alfie’s not a massive fan of cabbage but by chopping this up into small pieces he was none the wiser, he didn’t even mention it he just gobbled his up…and then HAD SECONDS!!!!!…but if your child is a genuine hater of cabbage why not try switching it for some cooked peas instead? Or some grated i dare suggest spinach? I know that’s definitely not my kids favourite!!! You could even try some finely chopped cooked broccoli, that would work too! So feel free to experiment!…and let me know what worked for you!…but over here both kids had seconds of these and i had a poorly daughter today so this was a BIG HIT!

So how to make them…the first thing you need to do is boil the potatoes until tender, then simply mash with a large knob of butter and season well..


While they’re boiling away pop your fish fillets onto some greaseproof paper add some butter, salt and pepper. I did also add a touch of garlic powder (not essential!) Then make it into a parcel and pop into the oven for 12-15 minutes or until your fish is cooked through.  Alternatively you could gently simmer your fish in some milk or even pop under the grill!. Either way works but this time i’ve oven baked and using the greaseproof paper means minimal mess and washing up!

While the fish is cooking chop up some chorizo and gently fry and then allow to cool.


Once cooled grab yourself a mixing bowl add some finely sliced cooked cabbage, the mashed potato and then flake your fish into the bowl too.


Then add your cooled chorizo, season, add the juice of half a lemon and mix well.


Now you need to wet your hands as this will stop the mixture sticking to them. Grab a golf ball size handful and gently form into patties. Make sure you have your bowls with the flour, egg and breadcrumbs already set up before you start this part and of course your baking tray lined with greaseproof paper!


Now  you’re set up all you need to do is simply work down the line…first coat in some flour, then your egg and finally your breadcrumbs.


Once coated pop them straight onto some greaseproof paper on a baking tray and pop into the fridge to firm up until you’re ready to eat.


When you’re reading to start cooking simply fry these over a medium heat in a little oil fry these in a little oil. Don’t have the heat too hot otherwise you’ll burn the crust before you’ve heated the middle part up. Turn half way through cooking.

Alternatively you can pop these into a preheated oven for 25 mins or so at 180C but they don’t come out as crispy…good but not as crispy! But the option is there!

We made quite a few of these so now have lots in the freezer ready for one of those days when you really don’t have time to prep anything!

So that’s it. A few processes but a freezer now stocked and with two very clean plates i’d say its totally worth the effort!

SO to recap here’s what you need:

  • 2 fillets of cod
  • 2 large maris piper potatoes
  • Cooked Savoy Cabbage – couple of handfuls, finely sliced
  • Chorizo – around 150g
  • Juice of half a lemon
  • Garlic powder
  • Butter
  • Flour
  • Egg
  • Breadcrumbs. I used panko but you could use whatever you have available.
  • Salt and pepper
  • To serve, courgettes and peas

What you need to do:

  • Start by boiling your potatoes – once tender mash with a big knob of butter and season well.
  • Now prep your fish. Place two cod fillets onto some greaseproof paper, large enough to make a parcel. Add a knob of butter, 1 tsp garlic powder, salt and pepper. Fold into a parcel and pop into a preheated oven at 180C for 15 minutes or until cooked through.
  • Meanwhile fry your chopped chorizo and then allow to cool
  • Into a mixing bowl add your mashed potato, chorizo, cabbage and then flake your fish. Mix well.
  • Now you need to lay out 3 bowls, one for flour, one for beaten egg and one for breadcrumbs.
  • Take some of the mixture, about the size of a golf ball, in your hand and form into a pattie.
  • Next lightly coat it in the flour, then the egg and finally the breadcrumbs.
  • Place onto a lined baking tray and then repeat the process until you’ve used up all of the fish mix.
  • Pop into the fridge for a bit to firm up.
  • Next add a little oil to a frying pan and gently fry, turning half way until warmed through.
  • Serve with some veg of your choice!


Let me know if you try it! Don’t forget to follow along on Instagram and facebook for all of the processes on stories!


Hope you like this one…my kids definitely gave the big thumbs up so hope yours do to!!







2 thoughts on “Cod & Chorizo fishcakes with Cabbage

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