Peel potatoes and parsnip, then cover with water in a saucepan and bring to a boil. Finely dice onions and cook with potato and parsnip. Cook cod in seasoned water until fully cooked, about 8 minutes. Remove the cod.
Strain the potatoes, parsnip and onion out, then mash them with the butter, herbs and salt and pepper.
Fold in cod and form into 2-ounce cakes. Coat cakes in flour, then dip in egg wash, and finally in panko.
Deep-fry cod cakes until golden brown, about 3 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.