Home-salted cod fishcakes with salsa verde mayonnaise
- June 2016
- Serves 4
- Hands-on time 1 hour, plus 4½ hours curing and soaking
Crisp, golden and served with a creamy salsa verde – this Debbie Major fishcake recipe is a fair cry better than run-of-the mill fish and chips.
- 10.9g (2.9g saturated)
- 39.9g (1.9g sugars)
For 45g salsa verde mayo
215kcals, 16.4g fat (2.3g saturated), 2.7g protein, 14.3g carbs (1g sugars), 0.4g salt, no fibre
For a less salty taste, soak the cod for 1 hour (step 1). To save time, use hot- smoked salmon or smoked haddock instead and start at step 2 (omit
step 3 if using hot-smoked salmon).
Make the fishcakes up to 12 hours ahead and chill, or freeze for up to 1 month, wrapped individually in baking paper and foil.
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