Prep Time 20 minutes Cook Time 40 minutes
These simple cod cakes, shot through with the bright flavors of parsley, scallions, and lemon, are a delicious way to add more fish to your diet. Enlist your kids to help shape the patties and mix the sauce. I like to double the batch and place half in the freezer - that way I always have an easy dinner at hand.
by Alison Needham
What you'll need
COD CAKES
- 1 pound cod filet, fresh or thawed if frozen
- 2 tablespoons olive oil
- Salt and pepper
- 1 large egg, lightly beaten
- 1/4 cup scallions, thinly sliced
- 2 tablespoons chopped italian parsley, leaves only
- 1 tablespoon freshly squeezed lemon juice, about half a lemon
- 2 tablespoons dijon mustard
- 2 tablespoons mayonnaise
- 6 tablespoons panko or dried breadcrumbs
TARTAR SAUCE
- 1/2 cup mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons dill pickle relish
- 3 scallions, thinly sliced
- Freshly ground pepper
Helpful Tip:
Make Ahead Tip: After the cod cakes have been formed, you can place them on a pan in the freezer until firm, wrap in plastic, then seal in a zip-top bag and freeze for up to one month. Thaw before pan frying.
Notes:
Yield: 8 small patties
How to make it
- Preheat oven to 400 F. Place cod in a baking pan, rub with olive oil and sprinkle with salt and pepper. Bake until fish flakes easily with a fork, about 15-20 minutes. Remove from oven and cool completely, then pat dry with paper towels.
- While fish is cooling, prepare tartar sauce. Mix mayonnaise, lemon juice, relish, scallions and a pinch of pepper in a small bowl and refrigerate until ready to use.
- Flake fish into a large bowl. Add egg, scallions, chopped parsley, lemon juice, mustard, mayonnaise, and breadcrumbs. Toss gently until mixture just holds together.
- Form into 8 patties. Spray a large non-stick skillet with cooking spray (or drizzle with a little olive oil) and place over medium heat. Cook cod cakes until they are golden brown, about 2 minutes per side. Serve immediately with the tartar sauce.
