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Cod and Pea Pancakes

These cod and pea pancakes are a super easy way to eat fish and even use up leftovers. In Anglo-Saxon inspiration-famous fish cakeWe took the cool idea of ​​using baked potatoes to pair the pancakes with shredded fish and mixed vegetables, in addition to the seasonings of our choice, to create a dish that could be as economical or luxurious as we wanted And it is also very suitable for those for whom fish believe it is their price. Oh, and they’re perfect for using up leftover fish and vegetables (that’s not the point of throwing away food).

The fish we use in this case is desalted cod, although the pancakes with sliced ​​smoked cod are also delicious. If you use smoked cod, you can reduce the amount, as it has a slightly more intense flavor. We add a fried onion or spring onion to the pancakes, giving it a sweet tang that contrasts very pleasantly with the saltiness of the cod. Add Caramelized Onions if you want to play with the flavor even more (here you have sugar free recipe) instead of a sofrita, it gives the pancakes a deliciously sweet-savory contrast and an addictive sweetness.


Slightly, seasoning correctly and treating pancakes with care so that they do not fall apart, as they are delicate.


For about 6-8 pancakes, depending on size

  • 2 medium potatoes
  • 250 g desalted cod or 200 g smoked cod
  • a little milk
  • 150g fresh peas already peeled (or thawed)
  • 150 grams onion or spring onion
  • 1 egg
  • Salt
  • Chilly
  • breadcrumbs
  • olive oil for frying


  1. If using fresh peas, peel them and weigh them. Whether used fresh or frozen, cook them in boiling salted water for five minutes. Drain and reserve.

  2. Clean and finely chop the onion or green onion; Cover the bottom of a medium skillet with virgin olive oil and fry the vegetables over low heat until translucent.

  3. If using desalted cod, cook it in a saucepan covered with milk for two minutes and reserve.

  4. Peel the potatoes and cook them in salted water or in steam until soft. Put the cooked potatoes in a salad bowl and mash them with a fork.

  5. Add the sofrito to the potato, its oil has drained a little, as well as the drained peas and cod that has been drained of milk (if you use smoked cod, just add it sliced).

  6. Beat eggs and season well. Add it to the potato mixture and homogenize. We should get a dough that allows us to make thick pancakes and which doesn’t break very easily. If it doesn’t have solidity we can add breadcrumbs, and vice versa, if the dough is too dry we will add a little milk. In any case, pancakes are delicate and should be handled with care and with two spatulas when turning them.

  7. Roll the pancakes in breadcrumbs and fry in a little oil till they turn brown on both the sides. Serve immediately with a nice salad.

If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista. And if it goes wrong, complain to the Cook Ombudsman by sending an email to