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Chef Justin’s Homemade Fish Cakes

Fish Cakes

This is a breakfast staple that I grew up with and I’m happy to share it with you!


  • 1 ½ pounds salt dried cod
  • ¼ cup butter
  • 1 small chopped onion
  • 6 cups mashed potato
  • 1 beaten egg
  • 2 tbsp dried savoury (optional)
  • ½ tsp black pepper


  1. Soak the salt cod in cold water overnight (refrigerated).
  2. Simmer the salt cod in boiling water for about 15 minutes. Drain the water off the fish and allow the fish to cool to almost room temperature.
  3. When the fish is cool, flake it apart with a fork into small pieces.
  4. In a sauté pan, melt the butter over medium heat.
  5. Add the onions and cook until they are softened.
  6. Add the flaked fish along with the mashed potato, egg, pepper and savoury.
  7. Mix together until well combined, then form into small cakes and roll in flour.
  8. Fry the fish cakes in canola oil over medium heat until golden brown on both sides.

Note: Can be served with a poached egg and hollandaise sauce for more of a brunch style meal.