Cod and potato croquettes

These are a wonderful appetizer, lunch or dinner to share with friends. Make them ahead and cook them when you are ready to serve. Serve over a bed of arugula or baby spinach for added texture and colour.

by Emily Richards PH Ec.
247 cal Serves 3
Prep time 0h 20m
Cook time 0h 30m
Total time 0h 50m
generic kitchen utensils



  1. Step 1

    In a small pot, cover potatoes with water and boil for about 15 minutes or until very tender. Drain well and mash with potato masher; set aside.
  2. Step 2

    Meanwhile, heat oil over medium heat in nonstick skillet. Cook shallots, garlic and thyme for about 2 minutes or until softened. Add cod and wine; cover and cook for 2 minutes. Uncover and cook; breaking up cod for about 3 minutes or until cooked through and flaked. Stir in parsley and hot pepper flakes. Scrape into a bowl and add mashed potatoes; combine evenly using your hands. Shape into 6 patties or ovals.
  3. Step 3

    Dredge patties in flour, then egg letting excess drip off. Coat in breadcrumbs and place on parchment paper lined baking sheet. Bake in 425° F (220° C) oven for about 10 minutes or until heated through.


  • To toast breadcrumbs place in a dry nonstick skillet over medium low heat and cook, stirring until evenly light golden brown.

Nutritional information

Per serving (1 of 3, or 2 croquettes)

18 g
89 mg
560 mg
Total fat
5 g
Saturated fat
1 g
76 mg
31 g
2 g
2 g
Added sugars
0 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2016.