How to Make Cod Fish Patties
These incredible Cod Fish Patties are a blend of golden flaky crust with a mouth watering filling of salted cod, fresh herbs and potato that gets better with every bite.
The first time I ever had these was from my mom’s friend who’s mother, Mrs. Burrows (God rest her soul) would make a huge batch and freeze them for me to take with me to university.
As a result I started to make them on my own and they soon became one of those favorite bite sized delicacies.
Making the Filling
Very similar to my Cod Fish Cakes, the filling is a simple mix of salted cod, thyme, parsley, curry for flavor and potatoes.
Make a day in advance or at least a few hours ahead so that it can cool and set in the fridge. this helps to bind the mixture so it holds shape.
The Pastry
If homemade pastry is not an option, store bought will also work. The standard pastry roll will do the exact same thing, although homemade embodies more flavor in my opinion.
This can also be done with a puff pastry, however if these are to be kept for later then they should be frozen prior to baking.
Storing the Patties
These are absolutely freezer friendly making them perfect for last minute meals or a quick snack. They also keep in the fridge for up to 1 week.
Recommendations
Here are a few other Cod Fish and Pastry recipes to try:
- Super Quick and Easy Lemon Garlic Butter Cod Fillets
- The BEST Cod Fish Cakes are made in Bermuda
- It’s As Easy As Curry Chicken Pie
Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .
I’d Love to hear from you!
How to Make Cod Fish Patties
AuthorsefordCategorypastry, Pies & PastryDifficultyIntermediateThese Incredible Cod Fish Patties are filled with Salted Cod, Fresh herbs, potatoes with a hint of curry and a whole lot of flavor.
In a medium pot add water, the potatoes and a pinch of salt bringing the pot to a boil. Once the potatoes have softened, drain and rest to the side to cool.
Meanwhile, in a separate bowl, Flake the salt fish and remove any remaining skin or bones.
Next, mash the potatoes then add to the salt fish, along with the remaining ingredients. When all is combined, place into a sealed container and set in the fridge for 30 minutes to overnight.
Add all dry ingredients to a food processor followed by the butter. Pulse until crumbs form then slowly pour in the cold water until it starts to ball up.
Here, turn the dough out onto a lightly floured surface and mold into a ball. Wrap with cling film and place into the fridge to set for 30 minutes.
To start, dust a rolling pin and the surface with flour. Divide the dough in to halves or quarters for easier rolling.
Second, roll out the dough to a 1/4 thickness. Place a bowl on top and using a knife cut out the shapes. Any dough left can be rolled into more rounds. Continue this step until all the dough is used.
Third, put 2 spoon fulls of cod mix into the center of each patty. Trace around the edges of each with water or cream, then take one side and flip onto the other. Use a fork to press down along the edges to seal shut and brush with butter or egg wash.
Finally, put the patties onto a lined baking sheet and bake on 350F/150C for 20 minutes or until pastry is golden brown.
• If using Thicker salted cod, make sure it is boiled well changing the water 2 or 3 times to get most of the salt out or the mix will be too salty. Also ensure all bones and scales are removed.
• The Cod mixture needs to cool completely and set before adding to the pastry or it will create a soggy dough.
• Pastry also needs to set in the fridge so that the butter or shortening resets and helps to keep the dough's shape.
Ingredients
Directions
In a medium pot add water, the potatoes and a pinch of salt bringing the pot to a boil. Once the potatoes have softened, drain and rest to the side to cool.
Meanwhile, in a separate bowl, Flake the salt fish and remove any remaining skin or bones.
Next, mash the potatoes then add to the salt fish, along with the remaining ingredients. When all is combined, place into a sealed container and set in the fridge for 30 minutes to overnight.
Add all dry ingredients to a food processor followed by the butter. Pulse until crumbs form then slowly pour in the cold water until it starts to ball up.
Here, turn the dough out onto a lightly floured surface and mold into a ball. Wrap with cling film and place into the fridge to set for 30 minutes.
To start, dust a rolling pin and the surface with flour. Divide the dough in to halves or quarters for easier rolling.
Second, roll out the dough to a 1/4 thickness. Place a bowl on top and using a knife cut out the shapes. Any dough left can be rolled into more rounds. Continue this step until all the dough is used.
Third, put 2 spoon fulls of cod mix into the center of each patty. Trace around the edges of each with water or cream, then take one side and flip onto the other. Use a fork to press down along the edges to seal shut and brush with butter or egg wash.
Finally, put the patties onto a lined baking sheet and bake on 350F/150C for 20 minutes or until pastry is golden brown.
• If using Thicker salted cod, make sure it is boiled well changing the water 2 or 3 times to get most of the salt out or the mix will be too salty. Also ensure all bones and scales are removed.
• The Cod mixture needs to cool completely and set before adding to the pastry or it will create a soggy dough.
• Pastry also needs to set in the fridge so that the butter or shortening resets and helps to keep the dough's shape.
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I followed this recipe fairly carefully and the patties were superb. There was a balance to the flavours and texture that just worked. The quantities were also good although I rolled the pastry thinner as I wanted the fish to be the main act. Great recipe, thanks
Hi There! I’m So glad you enjoyed them! and thanks so much for your input. Its great to know how everyone’s experience. Take care!