Cod & Potato Cakes

I’d come up with this recipe to use up some leftover cooked fish. But it’s so good I now make it from scratch.

The technique is fairly common. The other night I watched Robert Irvine use it with crab. I reckon any firm fish---other white fish or even salmon---would work.

Cod & Potato Cakes

1 lb cod filets

2 medium russet potatoes

¾ cup fresh bread crumbs

¼ cup chopped broad-leaf parsley

2 tbls Grana Padano, grated

2 garlic cloves, minced

1 large shallot, chopped fine

1 tsp powdered mustard

1 tsp sea salt

½ tsp black pepper

2 eggs, lightly beaten

Oil for pan frying

Boil and mash potatoes. Poach cod until it flakes. Drain and flake with a fork.

Combine the fish, potatoes and balance of ingredients by hand until well blended. If too crumbly, add another egg.

Form the mixture into 12 cakes and fry over medium-high heat in a thin layer of oil until golden brown on each side.

You can sauce these your favorite way. I prefer the following, also one of my own recipes, which I originally devised to accompany turmeric-fried calamari rings:

Mustard-Sweet Chili Seafood Sauce

¼ cup mascarpone

¼ cup sour cream

¼ cup mayo (approx.)

1 tbls honey mustard

2-3 tbls Thai sweet chili sauce

Salt & pepper to taste

Combine mascarpone, sour cream, mustard and chili sauce. Taste and adjust flavors. Thin with more mayo, if necessary, to achieve desired consistency. Season with salt & pepper.