Ingredients:

  • 1 lb Cod or Haddock fillets, poached and flaked
  • 2 cups Russet potatoes, boiled and mashed
  • 1 large egg, lightly beaten
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp lemon zest, freshly grated
  • 1/2 tsp garlic powder
  • 1/2 cup panko breadcrumbs
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. In a large mixing bowl, combine the mashed potatoes and the poached and flaked Cod or Haddock fillets.
  2. Gently fold in the beaten egg, parsley, lemon zest, garlic powder, sea salt, and black pepper. Stir until just combined to maintain a chunky, flaky texture.
  3. Scoop approximately 3 tablespoons of the mixture and roll it into a ball. Gently press down to form a disc about 1 inch (2.5cm) thick.
  4. Roll each patty lightly in the panko breadcrumbs, pressing gently so the crumbs adhere. Place patties on a baking sheet for a few minutes to set.
  5. Heat the olive oil in a non-stick skillet over medium heat.
  6. Carefully place the patties in the pan, leaving space between each. Sear for 3–4 minutes per side without moving them, until a mahogany-colored crust forms and the internal temperature reaches 145°F (63°C). Flip only once.