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.
1/2 cup fat-free mayonnaise
3 tablespoons finely chopped onion
3 tablespoons sweet pickle relish
2 teaspoons fresh lemon juice
4 teaspoons Dijon mustard
1 cup cubed peeled baking potato
1 1/2 cups panko breadcrumbs
1/2 cup thinly sliced green onions
1/3 cup finely chopped red bell pepper
3 tablespoons chopped fresh parsley
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1 1/2 pounds cod fillets, cooked
1 garlic clove, minced
2 tablespoons vegetable oil, divided
Flat-leaf parsley sprigs (optional)
How to Make It
Preheat oven to 350°.
To prepare sauce, combine first 5 ingredients in a small bowl. Cover and refrigerate.
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.
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.
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.
Bake cakes at 350° for 10 minutes. Serve with sauce. Garnish with parsley sprigs, if desired.
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These were good, but I did not like them as well as the other reviewers. I'd really like to give it 3.5 stars but don't have the option. I'm just reviewing the cakes because I did not make the tarter sauce. I followed the recipe exactly and I had trouble with about half of the cakes sticking together. The garlic was nice but to me, it seemed to be missing something. I also think I would have liked it better with a little more potato. I probably will not make again and look for another potato cod cake recipe.
Certainly not a quick meal, but I made these on a Sat.morning and cooked them in the evening with steamed potatoes and spinach. Flavor is great and a quick squeeze of lemon brought it out. They are delicate, so be careful. I might use the food processor next time to get the mixture less crumbly.
If you like crab cakes when you go to the restaurant, you will love these. I should have read directions in advance to cut my prep time. Pre cook your fish and you can make these up to 8 hours in advance. They are excellent.
I tried to follow the recipe but got stumped when I got to the fish part. It didn't say what to do with it...flake the fish or to bread the fillets in the bread crumb mixture? I ended up flaking the fish. Because the cod was dry I ended up using more egg to make the cakes moist and stick together. Overall it tasted great, I especially liked the sauce. This dish works well served over mixed greens.
I'd never attempted any kind of fish cakes before because I had it in my head that they were too difficult. While the recipe takes some time and prep work it's absolutely worth it. A couple of tips: I steamed the cod in my rice cooker... so easy! And, I would suggest adding a bit more seasoning to the mix, especially if you choose not to use the sauce.
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