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

1. 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.
2. 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.
3. Drain potatoes and put them into a large mixing bowl. Mash them, leaving some chunks.