Cod Fishcakes with Grana Padano PDO Cream and Basil Lemonade
Difficulty Facile
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Preparation  40 min
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Servings for  4 per.
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Oven-baked cod and potato fishcakes are a much-loved classic of home cooking, appreciated for their soft texture and delicate flavour. But how do you make cod fishcakes? In this version, we enrich them with olives and a creamy Grana Padano PDO sauce, creating the perfect balance of savoury richness and freshness. These cod, potato and olive fishcakes are paired with a refreshing and aromatic drink, ideal for warmer days. Here is our recipe: cod fishcakes with Grana Padano sauce and homemade basil lemonade.
Ingredients
For the fishcakes:
Cod fillets, 500g
Potatoes, 300g
Pitted Taggiasca olives, 80g
Breadcrumbs, 100g
Egg, 1
Chopped parsley, to taste
Extra virgin olive oil, 3 tbsp
Salt, to taste
Black pepper, to taste
For the Grana Padano Sauce:
Grated Grana Padano PDO, 100g
Whole milk, 150ml
Pepper, to taste
Method
Boil the potatoes until soft, then mash them in a bowl. Steam the cod or cook it in a frying pan for a few minutes, then flake it carefully.
Add the cod to the potatoes along with the chopped Taggiasca olives, egg, breadcrumbs, parsley, salt and pepper. Mix until you have a smooth, even mixture.
Shape the mixture into evenly sized fishcakes and place them on a baking tray lined with baking paper. Drizzle with a little extra virgin olive oil.
Bake in a conventional oven at 190°C for around 20 minutes, turning halfway through cooking to ensure even browning.
In a small saucepan, warm the milk, then add the grated Grana Padano PDO. Stir well and add a pinch of pepper. Set aside.
Serve the fishcakes hot, accompanied by the Grana Padano PDO cream sauce.
Ingredienti
Organic lemons, 4
Cold water, 1 litre
Fresh basil, 10 leaves
Brown sugar, 80g
Ice, to taste
Method
Squeeze the lemons and strain the juice. Pour it into a jug with the cold water and brown sugar, stirring until the sugar has completely dissolved.
Add the fresh basil leaves and ice, then leave the lemonade to chill in the fridge for at least 10 minutes before serving.
Oven-baked cod fishcakes with Grana Padano PDO cream are perfect for a summer aperitif with a refined yet balanced flavour. The pairing of cod and potato fishcakes with fresh basil lemonade creates a pleasantly aromatic and refreshing contrast, making it ideal for outdoor lunches or family gatherings, especially as the delicate flavour is also popular with children.
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