Cod and Potato Cakes
- Ready In:
- 24mins
- Ingredients:
- 13
- Yields:
-
4-6 patties
- Serves:
- 4
ingredients
- 1 1⁄4 cups whole wheat bread crumbs, fine and divided
- 1 cup egg, liquid eggs
- 2 teaspoons mustard powder
- 1 teaspoon lemon zest
- 2 garlic cloves, minced
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 lb cod fish fillet, boneless and cubed
- 1 cup potato, cooked and peeled, fork-mashed
- 2 green onions, finely chopped
- 1 celery rib, finely chopped
- 1⁄4 cup fresh parsley leaves, finely chopped
- 2 tablespoons canola oil
directions
- Stir 1/4 cup each of the breadcrumbs and egg together until combined; stir in the mustard powder, lemon zest, garlic, salt and pepper. Pulse the cod in the bowl of a food processor, fitted with a metal blade, until uniformly chopped. Add the cod, potatoes, green onions, celery and parsley to the egg mixture; mix gently until combined.
- Divide the mixture into 6 equal portions and form into 3/4-inch (2 cm) thick patties. Place the remaining egg and breadcrumbs in separate shallow dishes; dip each patty in the egg and then coat in the breadcrumbs (discard any leftover egg and breadcrumbs).
- Heat the oil in a large, non-stick skillet and set over MEDIUM-HIGH heat. Place the patties in the skillet and cook for 3 to 4 minutes per side or until golden and fish is cooked.
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