Irish Cod Cakes with Fresh Tartar SauceRecipe preview on Faxo
Recipe

Description
Crab cakes and salmon patties have nothing on these delicious cod cakes. They are made with cod, potatoes eggs, and crackers. Serve with a salad of your choice.
Ingredients
- fish cakes:
- 1 lb. russet potatoes
- 1 lb. cod fillet
- 1 T. spicy ketchup or Sriracha sauce
- handful of minced fresh parsley
- freshly squeezed juice from 1/2 lemon
- 2 large eggs, beaten
- 1/2 t. salt
- 1/4 t. freshly ground black pepper
- 1 sleeve Ritz crackers, finely crushed
- 2-3 T. vegetable oil, for frying
- garnish with:
- sliced green onion
- chopped parsley
- lemon wedges
- tartar sauce:
- 1 pasteurized egg, at room temperature
- 1 c. vegetable oil, at room temperature
- 1 t. grainy Dijon mustard
- freshly squeezed juice from 1/2 lemon
- 2 T. capers, rinsed and drained
- 1/2 c. dill pickles, chopped
- 1/4 t. salt
- freshly ground black pepper, to taste
Steps
- Wash, peel and cut potatoes into large chunks. Place potatoes in a saucepan, cover with cold water, add 2 teaspoons salt, and bring to a boil. Cook until the potatoes are very soft.
- Put the cod in a shallow saute pan; cover with cold water. Bring to a boil; cover, turn off the heat, and let the fish poach for about 10-15 minutes. Drain.
- Drain potatoes and put them into a large mixing bowl. Mash them, leaving some chunks.
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