Fresh Cod Cakes
Crispy, golden, and packed with flavor, these Fresh Cod Cakes are a delectable way to showcase the delicate taste of flaky cod. Blended with smooth mashed russet potatoes, panko breadcrumbs for extra crunch, and a harmony of fresh parsley, garlic, lemon zest, and Dijon mustard, these cod cakes are a true classic with a modern twist. Perfectly pan-fried in olive oil to a savory, golden perfection, they offer a quick and satisfying weeknight dinner or a crowd-pleasing appetizer. Ready in just 35 minutes and made with simple, wholesome ingredients, these fish cakes are best served warm with a dollop of tangy tartar sauce, a spritz of fresh lemon, or alongside a crisp green salad. With their melt-in-your-mouth texture and bold flavor, these cod cakes are sure to become a family favorite.
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Recipe Information
Ingredients
- 500 grams fresh cod fillet
- 1 large russet potato
- 80 grams panko breadcrumbs
- 1 large egg
- 2 tablespoons mayonnaise
- 2 tablespoons fresh parsley
- 1 teaspoon lemon zest
- 1 minced garlic clove
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
Instructions
Place the cod fillet in a medium-sized saucepan and cover with water. Bring to a gentle simmer over medium heat and poach the cod for about 7-8 minutes, or until it flakes easily with a fork. Remove from water, let it cool slightly, and flake the fish into small pieces.
While the cod is poaching, peel the potato and cut it into small chunks. Boil in a separate pot of salted water until tender, about 10-12 minutes. Drain and mash the potato with a fork or potato masher; set aside to cool.
In a large mixing bowl, combine the flaked cod, mashed potato, panko breadcrumbs, egg, mayonnaise, chopped parsley, lemon zest, minced garlic, Dijon mustard, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
Using clean hands, form the mixture into 8 evenly-sized patties, about 2.5 cm (1 inch) thick. Place the patties on a plate and refrigerate for 20-30 minutes to help them firm up.
Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, carefully place the cod cakes into the skillet without overcrowding. Cook for 3-4 minutes on each side, or until they are golden brown and heated through.
Transfer the cod cakes to a paper towel-lined plate to remove excess oil. Serve warm with tartar sauce, a squeeze of fresh lemon juice, or a crisp side salad for a complete meal.
Nutrition Facts
Calories |
1735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 464 mg | 155% | |
| Sodium | 3515 mg | 153% | |
| Total Carbohydrate | 136.4 g | 50% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 8.2 g | ||
| Protein | 116.6 g | 233% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 184 mg | 14% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3912 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
