Alaska cod is perfect for pan-fried fish cakes with a secret binding ingredient - instant mashed potatoes! Top them with a creamy, zesty yogurt sauce.
Spring Cod Potato Cakes
Quick, easy, and delicious – this recipe is perfect for an appetizer or add it to a salad for a hearty healthy main dish.
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
- 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
For the Cod Cakes
For the Yogurt Sauce
Simmer the cod
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
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
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
Blend together goat cheese, yogurt, lemon juice, zest and scallions. Serve sauce with cakes.
Variation: Alaska cod can be poached, steamed, baked or sautéed until opaque throughout; cool slightly before breaking into small flakes.