That's how we got to test out the Potato Cod Cakes recipe from Cooking Light.
The recipe also has an accompanying recipe for Dijon Tartar Sauce, which we didn't use. Instead, we had our own tartar sauce that we had made recently, and I simply added some dijon mustard to it.
Potato Cod CakesStart by cooking the cod and then letting it rest on a plate. After it has cooled down a bit, preheat the oven to 350 degrees. You can -- and the recipe even suggests -- you shape the cakes hours ahead of time, but we did it just before we cooked and, for the most part, they stayed intact during the cooking process.
1 cup cubed peeled baking potato
1 1/2 cups panko breadcrumbs
1/2 cup thinly sliced green onions
1/3 cup finely chopped red bell pepper
3 tablespoons chopped fresh parsley
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
2 large eggs, lightly beaten
1 1/2 pounds cooked cod fillets
1 minced garlic cloves
2 tablespoons vegetable oil, divided
Place potato in glass bowl and cover with plastic wrap. Microwave at high about 5 minutes or until tender. Take out and mash.
After the potato has cooled a bit, add panko breadcrumbs, green onions, red bell pepper, parsley, salt, oregano, black pepper, eggs, cod fillets and garlic.
Stir well and then divide into 12 equal portions. Shape portions into cakes, each 1/2 inch thick.
Heat vegetable oil in pan over medium-high heat and then add first half of cakes. Cook about 2 minutes per side. After all cakes are out, place on a pan and bake at 350 degrees for 10 minutes.
It was fun to have fish prepared any way except fried or pan-seared, but the flavors and texture were a bit mediocre for both of us. Perhaps had we let the cakes set in the fridge for longer than 15 minutes, it would have allowed the flavors to marry a bit more. I don't think this is a recipe we would try again, but it is certainly a good one to use as a fish cakes template.