These lovely little cod cakes are simple to make. Serve with mashed potatoes or homemade coleslaw and you have yourself a deconstructed fish & chips dish!
Author: this little italian
Recipe type: Seafood
Serves: 8 cakes
Ingredients
1 lb of cod steamed until flaky
white wine for steaming
1 small onion, chopped
¾ cup fresh parsley, chopped
2 cups of mashed potatoes (use leftovers from last night)
¾ cup fresh corn (remove from cob)
2 eggs
3 tbsp melted butter
¾ cups of Panko or plain bread crumbs
olive oil for shallow light frying
Seasonings
salt & pepper plus
½ tbsp dill weed
Instructions
In a large bowl mix the onion, parsley, mashed potatoes & corn
Season with salt, pepper and dill weed
Beat the eggs in a smaller bowl, add to mixture. Add butter and stir to combine everything
Flake the cod with a fork and add to the mixture.
Pour the breadcrumbs into a flat dish, spread out.
Shape the mixture into patties, 3”-4” and coat both sides with the breadcrumbs.
In a skillet or frying pan, fry the patties in the oil about 5 minutes on each side until they are golden brown.
Honey Mustard Dipping Sauce
In a measuring cup, add ½ cup of yellow mustard, 2 tbsp of honey, salt, cracked black pepper and a tsp of dill weed.
Mix well and serve on the side.
Notes
Serve with horseradish or my favorite, honey mustard dipping sauce.
Recipe by This Little Italian at https://thislittleitalian.com/cod-cakes/