Codfish Cakes with Roasted Red Pepper Sauce
Makes 12 medium cakes
2 russet potatoes, peeled and cubed
1 lb cod fillets or any white fish fillets you like
1/2 teaspoon salt
1/4 cup Greek yogurt
1/4 cup chopped fresh parsley
1 egg, beaten
1/2 teaspoon dried Italian seasoning
1 tablespoon freshly squeezed lemon juice
1 cup plain panko crumbs
1 large clove of garlic, grated
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil, divided
Kale sauteed with garlic
Roasted Red Pepper Sauce, see below
Cook the potatoes in boiling salted water. Drain and mash.
Put about an inch of water in the bottom of the large nonstick skillet and bring to a simmer over medium-high heat. Season fish with 1/4 teaspoon of the salt and add it to the pan. Cover the pan and simmer fish over low heat until just done 6 to 8 minutes.
Remove Fish from the pan with a slotted spoon and drain on paper towels. Pour out the water and dry the pan.
Allow fish to cool slightly, about 5 minutes, and pat completely dry. Place in a mixing bowl and flake the fish with a fork. Add mashed potatoes. yogurt, parsley, egg, Italian seasoning, lemon juice, garlic, pepper, and remaining 1/4 teaspoon salt. Stir to combine.
Shape mixture into 12 (¼ cup) round cakes. I prefer smaller portions but if you would like larger cakes use a ⅓ or ½ cup measure. Freeze extra cakes for another meal. They heat well in a hot oven.
Coat cakes in panko. If you have time refrigerate cakes up to 4 hours before cooking. Chilling for a while actually helps them hold together and keep their shape.
Heat 2 tablespoons of the oil in the skillet over medium heat. Add 6 cakes and cook until brown and crisp, 2 to 3 minutes. Turn cakes, and cook until golden brown on the other side, 2 to 3 minutes longer. drain on paper towels. Repeat with the remaining cakes and oil. Serve hot with roasted red pepper sauce and sauteed kale.
Roasted Red Pepper Sauce
In a blender, puree 1/2 cup roasted red bell pepper (jarred is fine) with 1 clove garlic, 1 tablespoon balsamic vinegar, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Add 1/4 cup olive oil and blend.
For the kale
2 tablespoons olive oil
1 garlic clove, peeled, sliced
2 bunches kale, washed, stalks removed, roughly sliced, blanched for 2-3 minutes in salted water, drained
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice
Heat the oil in a deep skillet over medium heat and add the garlic. Stir-fry for one minute, then add the kale and stir-fry for 4-5 minutes, or until tender. Add the lemon juice and season, to taste, with salt and freshly ground black pepper.
Dorothy's New Vintage Kitchen
February 5, 2021 at 11:32 am
When I was a kid, we used to have cod fish cakes made with salt cod. It was quite a process. I loved them, but usually make them with fresh cod now! There’s not even much difference in price any longer, but it was shelf stable in the refrigerator for probably decades.
February 5, 2021 at 11:39 am
Right. I agree. These cakes are a favorite in my house.
February 5, 2021 at 4:56 pm
This recipe looks really good. I can’t wait to try it, but before I do, I just wanted to make sure that the mashed potatoes were mixed into the mixture with the rest of the ingredients.
Thank you for the recipe.
February 5, 2021 at 6:01 pm
es they are. thank you for catching that omission. I will clarify it.
February 6, 2021 at 7:29 am
I have some cod in the freezer. I think I will try this recipe out this week.
February 6, 2021 at 9:58 am
Great let me know if you like the recipe/
February 6, 2021 at 11:04 am
Another great idea for fish night. Thanks
February 8, 2021 at 5:06 am
Yup, about time to make them!