Dill, Cod & Crab Fishcakes

Created for Meals From The Water Creative Kit

Catherine's Dill, Cod & Crab Fishcakes


  • 200g frozen cod 
  • 100g tinned crab (white or brown is fine or salmon as an alternative)
  • 100ml milk 
  • 400g peeled potatoes
  • 1 teaspoon of Dill Seeds, ground using mortar and pestle 
  • 3 spring onions finely chopped
  • 75g of sweetcorn (tinned or frozen if using frozen defrost first)
  • Small knob of butter 
  • 1 handful of grated cheese 
  • 1 beaten large egg 
  • Olive oil 
  • Pinch of Organic Sea Salt 
  • Flour for dusting


Step 1

Cook your potatoes in boiling water until just tender, drain and return to the pan on a low heat. Heat for another minute allowing the excess liquid to evaporate and then mash the potato with a small knob of butter. Set aside to cool.

Step 2

Take a shallow pan and add your cod, spring onions, ground Dill Seeds and milk and cook on a low heat with a lid until your fish is cooked through

Step 3

Drain the tinned crab and also drain off your cod mixture through a fine sieve. Add your crab and cod in with the potatoes and gently mix, avoiding breaking up the fish. Then add your sweetcorn, cheddar and a pinch of Organic Sea Salt and mix gently. 

Step 4

Form your mixture into 6 - 8 patties. The cooler the mash potato the easier it will be to form. 

Step 5

Take 2 plates, pour your egg on one and scatter the flour on the other. Dip the patties in egg and then flour and place on a lined baking tray. Place your tray in the fridge for about half an hour to fallow them firm up. (At this point you can freeze the patties, wrapped individually. Defrost throughly before cooking)

Step 6 

Heat up a large frying pan with a generous pour of olive oil. When the oil is hot place the fish patties into your pan and cook for 5 - 7 minutes or until golden brown underneath and then carefully flip them over. Fry for another 5 - 7 minutes or until golden on the other side and heated all the way through.

Serve with slices of lemon and lime. 


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