Servings: 4 · Prep Time: 90 mins · Cooking Time: 25 mins
Total Time: 115 mins

Dinner | Lunch

These fishcakes are succulent, full of flavour and really simple to make. Packed with omega-3 and plenty of nutritional benefits, they do more than just satisfy your taste buds. I often make mine with cod from a local fishmonger but you can use any fish you like; I have also used trout, mackerel and salmon with successful results. The cod is meaty and moreish and the chorizo adds a beautifully salty level of deliciousness, while the butternut helps bulk out and add a comforting level of texture. If you would like to replace the butternut with a lower carb veg alternative like celeriac, then you can do so. I recommend preparing these the night before and then leaving in the fridge to set over night to be cooked later that day. The chilling time is important as this means they will hold together best.


  • butternut squash (265g)
  • garlic cloves
  • cod fillets (300g, skin on)
  • olive oil (5 tbsp)
  • chorizo, skin removed (5 cm chunk, chopped)
  • coriander leaves (10, chopped)
  • courgette (190g, grated)
  • lime (1, plus 1 tbsp juice)
  • ground almonds (50g)
  • sea salt (pinch)
  • pepper (pinch)


Preheat the oven to 200C
Cook the butternut squash in a pan of boiling water (or steam) for about 15-20 minutes until tender. Drain, then mash well. Set aside.
Place the garlic cloves and cod in a deep, well-greased roasting tray. Drizzle with 1 tbsp olive oil and sprinkle with some sea salt.
Roast for 12-15 minutes until the fish is cooked through and flaking. Once cool, remove the skin and flake the fish.
Thinly slice the cooked garlic and set aside.
In a large mixing bowl, combine the mashed butternut, flaked cod, sliced garlic, chorizo, chopped coriander, grated courgette, lime zest and juice. Season with sea salt and pepper and mix thoroughly.
Mould the mixture into 8 burger shapes with your hands. Dust them with ground almonds on all sides and place in the fridge for 1 hrs to chill and set.
Heat the remaining olive oil in a large frying pan over a very high heat, then add the fishcakes and fry for 5 - 7 minutes on each side until golden brown (in batches if necessary).
Serve immediately with a side salad, or cool and keep in a sealed container in the fridge for later.