Wash the fish, pat it dry with a paper towel and then chop with a kitchen knife into small pieces.
500 g cod fillets
Soak the bread roll in water. Once it is soft squeeze out the remaining liquid with the help of your hands/spoon and a sieve. This is important, as you do not want the mixture to become too wet this will affect the texture of the fish pattie.
1 bread roll
Peel and cube the onions. Heat a tablespoon of neutral oil in a frying pan and fry the onion until slightly browned.
1 onion
Place the fish, bread pulp, parsley, egg, and sugar in the food processor, and pulse until you get a fine mixture. Season the mix with salt and pepper to taste.
1 medium-sized egg, 1 bunch parsley, 1 /4 teaspoon sugar
Form fish patties with your hands. The size is dependent on your preference. I like to use an ice cream scoop to portion them, as having evenly sized fish cakes, will help them cook evenly. You can form about 6 large or 8 small fish cakes.
Pour the breadcrumbs into a small bowl and turn the fish cakes until they are evenly coated.
100 g breadcrumbs
Heat the remaining oil in a large skillet and pan-fry the cod cakes until golden brown on medium-high heat. Place on a paper towel to soak any excess oil.
100 ml neutral oil
Serve immediately. Drizzle with some fresh lemon juice or some lemon wedges on the side.