Recipe courtesy of Lee Pinto
Cod Cakes
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- Level: Intermediate
- Total: 3 hr
- Active: 35 min
- Yield: 48 cod cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 26 servings
- Calories
- 313
- Total Fat
- 14 g
- Saturated Fat
- 6 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 20 g
- Cholesterol
- 62 mg
- Sodium
- 538 mg
- Level: Intermediate
- Total: 3 hr
- Active: 35 min
- Yield: 48 cod cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 26 servings
- Calories
- 313
- Total Fat
- 14 g
- Saturated Fat
- 6 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 20 g
- Cholesterol
- 62 mg
- Sodium
- 538 mg
Ingredients
Directions
- 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.
