Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield
6 servings (serving size: 2 cakes and 2 tablespoons sauce)

Shape the potato cod cakes up to 8 hours ahead; cover and refrigerate until you are ready to cook them. Have the cod steamed at the market to save time. If you can't find panko, course Japanese breadcrumbs, substitute fresh breadcrumbs. Garnish with flat-leaf parsley sprigs and serve with dijon tartar sauce.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare sauce, combine first 5 ingredients in a small bowl. Cover and refrigerate.

Step 3

Place potato in a large glass bowl; cover with plastic wrap. Microwave at high 5 minutes or until tender. Mash potato with a potato masher; cool.

Step 4

Add breadcrumbs and next 9 ingredients (breadcrumbs through garlic) to potato; stir well. Divide mixture into 12 equal portions, shaping each into a 1/2-inch-thick patty.

Step 5

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of cakes; cook 2 minutes on each side. Place cakes on a baking sheet coated with cooking spray. Repeat procedure with remaining oil and cakes.

Step 6

Bake cakes at 350° for 10 minutes. Serve with sauce. Garnish with parsley sprigs, if desired.

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