December 3, 2013

Cod Cakes

Psst. Over here. Come closer. A little closer. Okay. I have to tell you a secret. I don't like leftover turkey. At all. In any form. Not sliced in a sandwich. Or shredded into soup. Not cubed into a pot pie. Or minced into a meatloaf.

But leftover mashed potatoes? Now that's another story altogether. A nice big scoop served with a ladleful of gravy? Yes, please.

But since that's not the *healthiest* option, I often transform leftover mashed potatoes into cod cakes. The potatoes give these cod cakes a delicate, melt-in-you-mouth texture. They're light and creamy on the inside, golden brown and crispy on the outside.

Of course you don't need leftover Thanksgiving mashed potatoes to make these cod cakes. But if you've got some, I highly recommend giving this recipe a try.

Place mashed potatoes in a bowl. Reheat to lukewarm if cold.

Saute onion, bell pepper and celery until tender. 

When cooled, combine the vegetables and potatoes.

Add lemon zest and egg. Set aside.

Season fish with salt and pepper.

Saute over medium-high heat until fish is cooked through, about 2 to 4 minutes per side. Place in a bowl and flake into large chunks. 

When fish has cooled, gently mix into potato mixture. Add just enough breadcrumbs so that the mixture is no longer loose. 

Form into burger sized patties. Refrigerate for at least 30 minutes.

Place cod cakes into a hot skillet. Cook for 4 minutes per side, over medium to medium high heat, until the cod cakes are dark golden brown.

Serve warm.

Cod Cakes

Recipe by TheGarlic Press

1 medium onion, finely chopped
1 red bell pepper, finely chopped
2 small celery, finely chopped
1/2 tsp Old Bay or cajun seasoning (optional)
3 cups (or so) leftover mashed potatoes (gently reheated to lukewarm if cold)
Zest from 1 lemon
1 pound cod fillets
1 egg
1/3 cup breadcrumbs (or more, as needed)
olive or canola oil

 1.    Saute onion, bell pepper and celery in olive oil until tender. Season with salt, pepper and Old Bay or cajun seasoning (if using). Once cooled, combine vegetables with mashed potatoes. Season mixture with additional salt and pepper, if needed.

2.    Add  lemon zest and egg to potato mixture and stir to combine. 

3.    Season cod with salt and pepper. Cook on skilled over medium-high heat for 2 to 4 minutes per side, until cooked through. Cool slightly and break into large chunks.

4.   Gently combine fish with potato/vegetable mixture. Add breadcrumbs. Mixture should just hold together. Add more breadcrumbs if needed.

5.    Form mixture into burger-sized patties. Place on baking dish and refrigerate for at least 30 minutes.

6.    Pour enough canola or olive oil in a large skillet to cover the bottom of the pan. Heat over medium heat. When hot, add the cod cakes (don't crowd the skillet; work in batches if you need to).

7.    Cook cod cakes until brown and crisp, about 4 minutes per side.

8.    Serve warm with lemon slices and remoulade or tartar sauce.

Makes: 6 cod cakes

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