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Easy smoked cod muffin cakes

  • 0:20 Prep
  • 0:35 Cook
  • Makes 12


  • 1 cup panko breadcrumbs
  • 500g smoked cod
  • 1 green onion, chopped
  • 1 cup milk
  • 1/3 cup water
  • 500g crème gold potatoes, cut into 2cm pieces
  • 2 teaspoons finely grated lemon rind, plus wedges to serve
  • 1 tablespoon horseradish cream
  • 1/4 cup chopped fresh flat-leaf parsley
  • 350g gold sweet potatoes, peeled, grated
  • 1 egg, lightly beaten
  • Olive oil spray
  • 1/2 cup crème friache (see notes) or sour cream
  • 2 tablespoons finely chopped fresh dill, plus extra to serve
  • 1 tablespoon lemon juice
  • 250g cherry tomatoes, halved
  • 3 Lebanese cucumbers, cut into ribbons
  • 2 teaspoons white wine vinegar
  • 2 teaspoons extra virgin olive oil


  • 1
    Preheat oven to 200C. Grease a 12-hole (1/3-cup-capacity) muffin pan. Sprinkle 1 teaspoon breadcrumbs in each in hole. Shake pan to coat holes.
  • 2
    Place cod, green onion, milk and the water in a medium frying pan, Bring to a simmer over medium heat. Simmer for 5 minutes. Drain. Discard onion. Stand 10 minutes or until cool enough to handle. Remove and discard skin and bones. Flake coarsely.
  • 3
    Meanwhile, place creme gold potato in a large saucepan of salted water; bring to the boil. Boil for 8 minutes or until tender. Drain. Mash coarsely with a fork. Cool 10 minutes.
  • 4
    Place cod, potato, lemon rind, horseradish cream, parsley, sweet potato and egg in a bowl. Stir to combine. Season. Divide mixture among prepared holes, pressing down to compact. Sprinkle with remaining breadcrumbs. Spray with oil. Bake for 25 minutes or until lightly golden. Cool in pan 5 minutes.
  • 5
    Combine crème fraiche, dill and lemon juice in a small bowl. Season. Combine tomato, cucumber, vinegar and oil in a small bowl. Season.
  • 6
    Serve cakes with lemon crème fraiche, cucumber salad, extra dill and lemon wedges.

Source: taste.com.au


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