Heat the oven to 220°C. Bring water to boil in a pot and add the potatoes peeled and cut into cubes. Cook for about 10 minutes or until the potatoes feel soft when poked with a fork or a knife. In the meantime, wrap the cod loin into the foil to make a parcel, place it on an oven proof tray and bake for 10 minutes.

Drain the potatoes and put them in a mixing bowl. Add the baked cod loin after removing it from the foil. In the same bowl add chillies, nutmeg, parsley, chives, salt and cayenne pepper. Use a fork to mash and mix the ingredients.

Shape the mixture into fish cakes. Each cake should have an 8 cm diameter and 2 cm thickness. Place on a plate and in the fridge to chill for about 10 minutes. This will help the fish cakes hold together during cooking.

Put the flour, egg, and breadcrumbs into separate bowls. Roll each fishcake first in the flour, then the egg and finally the breadcrumbs. To make the fish cake even crunchier repeat the above step a second time.

Place the fishcakes on a baking tray lined with parchment paper and brush them with the oil. Bake in the oven for about 20 minutes, 10 minutes on each side, or until they are golden. For a faster cooking time and a crispier result you can use an airfryer instead.

Serve with lemon wedges and a side salad.

Enjoy!