Instructions
Spring Cod Potato Cakes
Alaska cod is perfect for pan-fried fish cakes with a secret binding ingredient: instant mashed potatoes! Top your fish cakes with a creamy, zesty yogurt sauce. Quick, easy, and delicious – this recipe is perfect for an appetizer or add it to a salad for a hearty healthy main dish.
Ingredients
For the Cod Cakes
- 1 pound Popsie’s Alaska Cod (2 or 3 portions), thawed or frozen
- 1 cup cooked instant mashed potatoes
- 1/2 cup chopped scallions
- 1 tablespoon each chopped fresh parsley and thyme leaves
- 2 garlic cloves, minced
- 1 egg, beaten
- Salt and pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons canola oil
For the Yogurt Sauce
- 4 ounces goat cheese, crumbled
- 1/2 cup plain Greek yogurt (regular or non-fat)
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon minced scallions or chives
Directions
Simmer the cod
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Fill a large sauté pan or stockpot with enough water to cover cod and bring to a simmer. Rinse any ice glaze from frozen Alaska cod under cold water. Turn off heat and gently add seafood to water; return heat to a simmer. Once simmering, cover pan tightly and cook 4-5 minutes for frozen or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest in liquid for 5 minutes, or until seafood is opaque throughout. Remove cod from water; cool slightly and flake into small pieces.
Mix and form cod cakes
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Stir together cod, mashed potatoes, scallions, parsley, thyme, garlic and egg just until blended. Season with salt and pepper. Divide mixture into 1/4 cup portions; flatten each portion into 3-inch diameter patties.
Fry the cod cakes
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Heat butter/oil mixture in a pan over medium heat. Add cakes (in batches) and sauté until browned on both sides; keep warm.
Make yogurt sauce and serve
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Blend together goat cheese, yogurt, lemon juice, zest and scallions. Serve sauce with cakes.
Recipe Note
Variation: Alaska cod can be poached, steamed, baked or sautéed until opaque throughout; cool slightly before breaking into small flakes.