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Recipe courtesy of Lee Pinto
Recipe courtesy of Lee Pinto
Cod Cakes
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- Level: Intermediate
- Total: 3 hr 20 min (includes chilling and cooling time)
- Active: 1 hr 10 min
- Yield: 48 cod cakes
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- Level: Intermediate
- Total: 3 hr 20 min (includes chilling and cooling time)
- Active: 1 hr 10 min
- Yield: 48 cod cakes
Ingredients
Directions
- Add some salt and a bouquet garni of some bay leaves, lemon wedges and black peppercorns to a pot of boiling water. Add the cod fillets and boil for 10 to 12 minutes. Remove the cod from the water and refrigerate 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 chilled cod, mashed potatoes, fried onions, sour cream, chives, mustard, scallions, Worcestershire sauce, Old Bay seasoning, garlic powder, white pepper and 1 tablespoon salt. Add the breadcrumbs and mix to combine. Form the mixture into 4-ounce cakes.
- Heat some oil and 1 tablespoon butter in a large skillet over medium-high heat. Pan-fry the cakes in batches until golden brown, 3 to 4 minutes per side; add some additional oil and butter between batches as needed.
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