Spring Cod-Potato Cakes

Name: Spring Cod Potato Cakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 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

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.

Spring Cod Potato Cakes

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

15 minutes

Quick, easy, and delicious – this recipe is perfect for an appetizer or add it to a salad for a hearty healthy main dish.

Author:

Recipe courtesy of Alaska Seafood Marketing Institute

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

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Directions

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.

Recipe Note

Variation: Alaska cod can be poached, steamed, baked or sautéed until opaque throughout; cool slightly before breaking into small flakes.

Where to Buy the Best Wild Caught Fish

Shop Popsie's Wild Alaska Salmon, Halibut, Sablefish and Cod Boxes