Archives

Facebook

Potato Cod Cakes with Dijon Tartar Sauce




Of all the “light” recipes I’ve made on Fridays over the past month, this one is probably my favourite. It just seems so summery to me, has a great flavour combination, and let’s face it, I’m a sucker for a good tartar sauce.


Food is just a vehicle for condiments, people. One day I will have you all convinced of that!


INGREDIENTS
Sauce
1/2 cup low fat mayonnaise
3 tablespoons finely chopped onion
3 tablespoons sweet pickle relish
2 teaspoons fresh lemon juice
4 teaspoons Dijon mustard

Cakes
1 cup potato, peeled and cubed
1 1/2 cups panko breadcrumbs
1/2 cup green onions, thinly sliced
1/3 cup red pepper, finely chopped (I left this out as I’m a red pepper hater)
3 tablespoons fresh parsley, chopped
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1 1/2 lb cod filets, cooked
1 garlic clove, minced
2 tablespoons vegetable oil, divided
Cooking spray





DIRECTIONS
Preheat the oven to 350 degrees.
In a small bowl put all the sauce ingredients and mix until well combined.



The yellow is the pickles I used. I didn’t have relish so I used a mustard pickle mix.






The recipe said to next put the potatoes in a microwave save dish, cover with cling wrap, microwave for 5 minutes until soft and then mash them. I did do that, but to be honest, it made the potatoes kind of leathery so I would suggest boiling them the traditional way instead.








Add the rest of the cake ingredients (except the oil and cooking spray) then stick your hands in there and mix thoroughly until everything is well combined.








Divide the mixture into equal size portions (number of your choosing – the recipe says 12 but I found 8 worked well) and flatten into a 1/2 inch thick patty.





In a large non-stick skillet over medium-high heat, heat 1 tablespoon of vegetable oil and add half of the patties. Cook till lightly browned (about 2 minutes per side) then transfer them to a baking tray lightly coated in cooking spray.
Repeat this step with the remaining half.








Bake the patties for 10 minutes.





Serve with the Dijon tartar sauce and sides of your choosing.





These were really tasty and even held up well reheated for lunch the next day. The cod is light on the fish flavour scale, so they provide a good amount of flavour without overpowering the rest of the ingredients. Definitely give them a try!

Print Friendly

Comments are closed.