Air-Fryer Cod Fishcakes with Jalapeño Tartare

These Cod Fishcakes take a bold twist on the classic, blending flaky cod, creamy mashed potatoes, and Scotch bonnet heat for a crispy, golden bite. Coated in panko breadcrumbs and air-fried to perfection, they’re served with a zesty, spicy jalapeño tartare for the ultimate flavour contrast. Light, crunchy, and packed with warmth, they make a delicious meal or snack.

Ingredients

Method

Nutrition

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Step 1

Season the cod fillet with paprika, salt, pepper, and a little oil. Let it marinate in the fridge for 30 minutes.

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For

5

M

I

For the Fishcakes:

300

g

Mashed potatoes

200

g

Cod fillet or loin

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Per Serving

Calories

200kcal

Fat

9g

Saturates

3g

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Notes

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