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Fish, Americas

Cod cakes with coleslaw

Cod cakes with coleslaw is a fish dish for 4 people, ready in 45 minutes, rated easy, at €3.20 per serving. The key is well soaked salt cod pressed dry in a towel, so the cakes hold their shape and turn golden instead of falling apart in the pan.

Tonight I'm making you Newfoundland style cod cakes, golden and crisp, with a fresh coleslaw on the side.

Cod cakes with coleslaw
Total time
45 min
Difficulty
Easy
Cost per person
€3.20
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Flaked cod mixed with mashed potato makes cakes that stay soft inside and turn crisp once pan fried. Parsley and onion add quiet flavor without covering the fish, while the grated cabbage and carrot slaw, fresh and slightly tangy, balances out the comforting, starchy cakes.

This is a good choice for a weeknight when you want to cook fish without much fuss, or for a relaxed Sunday with the family. Kids tend to like the texture of the cakes, somewhere between a potato cake and a fish cake, and the slaw is easy for younger eaters if you shred it finely.

The ingredients

4 people

Fish counter

  • Soaked salt cod 500 g

Fruits and vegetables

  • Potatoes 600 g
  • Onion 1
  • Parsley 4 sprigs
  • White cabbage 0.5
  • Carrots 2

Dairy

  • Egg 1

Pantry

  • Flouroften in the pantry 3 tbsp
  • Mayonnaiseoften in the pantry 3 tbsp
  • Cider vinegaroften in the pantry 1 tbsp
  • Oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Gluten, Eggs

The step by step recipe

  1. Boil the potatoes in water, then mash them. Poach the cod for a few minutes in gently simmering water. 20 min

    The cod should already be soaked the day before, with three changes of water.

  2. Flake the cod, then mix it with the mashed potatoes, chopped onion, parsley, egg, flour, and pepper.

    Taste the mixture before adding salt, salt cod always keeps a bit of its own.

  3. Finely grate the cabbage and carrots, then toss them with the mayonnaise, vinegar, and a pinch of salt.

    Let the slaw sit for twenty minutes, the cabbage softens and releases its juice.

  4. Shape eight cakes about the size of your palm, with floured hands.

    Wet your hands instead of flouring them, the mixture sticks less that way.

  5. Fry the cakes in hot oil for a few minutes on each side, then serve with the coleslaw. 10 min

    Flip them only once, the crust forms when you leave them undisturbed.

Our tips to get it right

  • Pick a starchy potato variety, it mashes dry and helps the cakes hold together better in the pan.
  • Shape the cakes fairly flat, about one centimeter thick, so they cook through without burning on the outside.
  • If the mixture still feels wet after pressing the cod, add an extra spoon of flour rather than cooking it longer.

The variations

  • Swap the salt cod for fresh cod poached a few minutes, the flavor will be milder and less salty.
  • For a fish free version, use mashed chickpeas instead of the cod and add a little smoked paprika for character.
  • For quick kid sized portions, shape small patties about the size of a meatball, they cook faster and are easy to eat with fingers.

What to serve it with

  • A slice of toasted country bread
  • A squeeze of lemon on the cakes
  • A cold sparkling water

Storage

Cooked cakes keep for 2 days in the fridge in a sealed container. They freeze well raw or cooked for up to 1 month, and reheat best in a pan to stay crisp. The slaw keeps for 1 day in the fridge, it releases liquid over time.

Questions about this dish

Can I use store bought pre soaked salt cod?

Yes, it is actually more convenient. Taste the mixture before adding salt, since some brands of salt cod stay saltier than others.

How do I keep the cakes from falling apart while cooking?

Press the cod well in a towel to remove excess water, and let the shaped cakes rest a few minutes before frying. The egg and flour do the rest of the work.

Can I make the cakes ahead of time?

Yes, shape the cakes and keep them raw in the fridge for up to 4 hours before cooking. The slaw can also be made ahead, it actually tastes better after resting.

What oil should I use for frying?

A neutral oil like sunflower oil works well, it handles the heat without covering the taste of the cod. Avoid strongly flavored oils that would take over.

How long does it take to make cod cakes with coleslaw?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in cod cakes with coleslaw?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does cod cakes with coleslaw cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, eggs. Always check the labels of the products you buy.

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