Bring milk to a simmer over medium heat in a medium, heavy saucepan. Add fish; cover and simmer for 5 minutes or until fish flakes easily when tested with a fork. Drain well. Combine fish, 1/4 cup panko, and next 8 ingredients (through 1 garlic clove); stir in 1 tablespoon juice. Divide fish mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Dredge patties in remaining 1/4 cup panko, pressing to coat.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add 4 patties to pan, and cook for 4 minutes on each side or until golden. Remove from pan, and drain on paper towels. Repeat procedure with remaining olive oil and patties. Drizzle with remaining 1 tablespoon juice.
To prepare sauce, combine canola mayonnaise and remaining ingredients. Serve sauce with cakes.
Great make-ahead dish! I prepared the cakes through Item 1 on a Sunday afternoon (~15 minutes prep time), then put in the fridge overnight to solidify in a covered dish (I was worried that the cakes wouldn't stay together honestly - I added additional panko and another full egg to the mix to help it meld. I think that they need the "chill time" since they were much more solid the next night). Then, on Monday night, I heated the oil in the pan and let them cook on one side, flattened a bit with the spatula, flipped and then crisped the second side; didn't bother with the sauce, but it would probably make them even better. Served with roasted asparagus and would either make a greek salad or serve with herbed couscous next time to make it a full meal. Easy weeknight meal if you do the prep work ahead of time and my whole family enjoyed (even the 1 yr old!). Would make again; it's a keeper - enjoy!
Great, simple and it's freezable (make cakes, freeze, then cook another night). TIPS: 1. Let fish cool in fridge before mixing anything! 2. Don't finely shred the fish, but no large clumps either. 3. If you really want to make sure they stick together, add a tablespoon of good mayo - it doesn't add that many calories per cake - and leave out the second egg altogether. 4. Try to be brief when making each cake - the less heat created the more likely it stays together. 5. Adding more panko into the mix probably won't help keep the cake together because it would further dry it out. (*I did end up needing a little more than stated to coat the outside of the cake) 6. Even though you let the fish cool already, put the cakes back in the fridge for at least 15 minutes (unless freezing anyway). 7. If the oil absorbs into the panko, it's because the oil has not heated fully yet - don't just add more oil. Served with chopped roasted red potatoes & green beans w/ garlic.
Our family loves this recipe! I’ve made these about 7 times now and never had any problems with them falling apart. This may because I’ve always used my food processor to simplify this recipe. I cook the cod (I’ve also used tilapia with great success) in the milk, drain & let cool. In the processor, place the parsley leaves and a garlic clove – pulse a few times. Add a chunk of onion, pulse a few times again. Add lemon rind, egg, egg white, salt, and pepper – pulse to mix and push down anything remaining on the sides of the processor. Then, add the fish, lemon, ¼ cup panko. Using very brief pulses, pulse only as many times needed to flake the fish and mix everything together. I’m careful not to puree the mixture -- some of the fish is still in flakes/lumps. The mixture holds together well when I shape them and coat with the remaining panko. If I have time, I put the cakes in the fridge as long as possible before cooking them. They also freeze well!
I had a feeling this wouldnt work and it didn't. They completly fell apart because there was no real binder so I had to add way more panko to keep them together and they sucked up all the oil in 2 seconds so I had a hard time browning them, I had to put in more oil. In the end they ended up being way to high calories so I didn't even eat them. My boyfriend said they were good though.
I am allergic to eggs and gluten, so I substituted the eggs with egg replacer and used rice bread croutons ( ground up). I didn't roll them in extra crumbs at the end. My cakes turned out great, no falling apart. Browned up nicely. Will definitely make again and again
My family liked these, and the flavor was really nice. I thought the texture waz a bit too dry - they fell apart. I thought it was a bit of trouble to cook the fish first, drain it, then mix, roll, and fry. I made lots of pots dirty making this dish, but it was still something I will make again because my family liked it.
These cod cakes, including the sauce, were delicious! I used whole wheat bread crumbs instead of panko. I'll be sure to flake the fish even more next time since I found it difficult to keep them from falling apart. I chilled a second batch for leftovers, and I suspect they will stay together better when we pan-fry them. I'll make this recipe again and again! I served them with potato-apple latkes, but next time, I'll serve them with lighter fare like sauted green beans and roasted potatoes.
I made these last night using catfish. It was SUPER delicious. I used chives in place of parsley. They are quick and easy to put together. Cooking the fish in the milk makes it so tender. I did flake my fish so the patties would not fall apart. They are delicate so you need to handle them lightly when breading and shaping. I like the fact that they are not binded with mayo like most fish cakes are.
This was so good!!! My husband loved it too. I have made it twice already. Normally I would have been skeptical about cooking fish in milk (which sounds pretty gross to me), but the dish turned out great. You need to make to flake the cooked cod before forming the cakes, otherwise it sort of falls apart.
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