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.
Greek Cod Cakes
MichelleS Posted: 12/04/09
RenoTX Posted: 04/16/10
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.
Knapptime Posted: 12/02/09
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.
FallingStars Posted: 02/13/10
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.
Mickeymammoth Posted: 03/22/10
I thought this recipe was delicious; definitely don't miss out on the sauce. Some of my cakes fell apart, so I need to explore some better methods for cohesion.
Tonya44 Posted: 03/20/11
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
Emz101 Posted: 04/30/11
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.
pittsbrghplunge Posted: 11/03/11
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!
KathrynNC Posted: 03/18/13
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.