Recipe courtesy of Lee Pinto
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3 hr
35 min
48 cod cakes



In a pot of boiling water, add some salt and a bouquet garni of bay leaves, black peppercorns and lemon wedges. Add the cod fillets and boil 10 to 12 minutes; remove the cod from the water and cool in the refrigerator for 1 hour. 

Boil the potatoes in plenty of salted water until tender. Drain, mash and cool completely. 

Pan-fry the onions in a little bit of canola oil until soft. Set aside to cool. 

In a large bowl, mix together the cod, potatoes, onions, sour cream, chives, mustard, scallions, Worcestershire sauce, Old Bay, garlic powder, white pepper and 1 tablespoon salt. Add the breadcrumbs and mix to combine. Form into 4-ounce cakes. 

Heat a large skillet over medium-high heat; add some canola oil and 1 tablespoon melted butter. Pan-fry the cakes in batches until golden brown, 3 to 4 minutes per side. Repeat with the remaining cakes, using additional oil and butter as needed.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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