Cod and Shrimp Cakes with Potatoes and Peas

Name: Cod and Shrimp Cakes with Potatoes and Peas (Croquetas de Pescado y Guisantes)
Cuisine: Spanish
Ingredients: 12 ounces russet potatoes, peeled and quartered; 8 ounces boneless cod fillet; 2 tablespoons fresh lemon juice; 3 tablespoons olive oil, plus more as needed; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; 4 ounces peeled and deveined jumbo shrimp, cut into 1-inch pieces; 1 large egg, lightly whisked; 1 cup panko breadcrumbs; 1 shallot, minced; 2 tablespoons chopped fresh parsley; 2 tablespoons frozen peas; 1 tablespoon chopped fresh chives; Lemon wedges for serving

Croquetas de Pescado y Guisantes

Preparation info

Yield:
Ten
2½ inch croquetas

Difficulty
Easy

Appears in

Tapas Espana

By Catherine Alioto

Published 2026

About

Russet potatoes are the best choice for these croquetas, as they have a high starch content that helps the fish cakes keep their shape and yields a crispy crust when fried.

Ingredients

12 ounces russet potatoes, peeled and quartered
8 ounces boneless cod fillet
2

Europe
Spain
Fish course
Gluten-free
Pescatarian

Method

Preheat the oven to 400°F.

Bring a medium pot filled with salted water to a boil over high heat. Add the potatoes and cook until easily pierced with a knife, about 10 minutes. Using a slotted spoon, transfer the potatoes to a large bowl. Mash until no lumps are visible. Set asi