Codfish Cakes
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4scallions, sliced
- 1tablespoon unsalted butter
- 1 to 2cups cod, cooked and flaked
- 3large potatoes, skinned, boiled and mashed (about 2 cups)
- ½cup Italian parsley, minced
- 1teaspoon Dijon mustard
- 2large eggs
- Coarse salt and freshly ground pepper to taste
- About 2 cups plain dry breadcrumbs
- ½cup peanut or vegetable oil
- 1lemon, quartered
Nutritional analysis per serving (6 servings)
432 calories; 25 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 37 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 16 grams protein; 490 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soften the scallions in the butter. Combine with the cod and potatoes in a large mixing bowl. Add the parsley, mustard and eggs and season to taste with salt and pepper.
- Step 2
Shape the cod mixture into small patties about three inches across and roll them in bread crumbs. Put on a rack to dry for 15 minutes.
- Step 3
Heat the oil in a frying pan. Cook the patties three or four at a time, so they do not crowd the pan, until they are lightly browned on both sides. Drain on paper towels and keep them warm in a low oven until ready to eat. Serve with lemon quarters.
Private Notes
Comments
I made these, but they were way too soft to pat up. The mistake was mine; I made "mashed potatoes" with cream and butter rather than just mashed potatoes. So I mixed the bread crumbs into the cod potato mixture. Portioned with a 1/3 c, smashed to 1/2" thick and froze for thirty minutes. Deep-fried up beautifully. Very, very tasty with the lemon.
I dint feel like cooking potatoes, but remembered I had dried potato flakes- worked like a charm!
A little bland. Family asked me to jazz it up with more spices next time or add a lot more mustard. Overall, a good recipe that we will try again. Modifications: 1) 2 medium potatoes 2) 1/2 cup Italian bread crumbs in the mix itself - rather than the 3rd potato 3) A lot more than 1/2 c peanut oil. Used extra large pan to fry all at one time Yielded about 8-9 patties.
I dint feel like cooking potatoes, but remembered I had dried potato flakes- worked like a charm!
I made these, but they were way too soft to pat up. The mistake was mine; I made "mashed potatoes" with cream and butter rather than just mashed potatoes. So I mixed the bread crumbs into the cod potato mixture. Portioned with a 1/3 c, smashed to 1/2" thick and froze for thirty minutes. Deep-fried up beautifully. Very, very tasty with the lemon.