Tuesday, June 11, 2013

Cod Cakes

I bought cod.  Cod can be so boring, and sometimes, kind of fishy.  Why did I buy cod?  It was on special and had that little "wild caught" sign in front. I picked up a filet and decided I'd figure out what to do with it once I got home.  Plain baked or broiled sounded exceedingly boring, and my basil plants weren't quite ready to be harvested for pesto.  I asked google for some suggestions and came upon cod cakes.  Always a fan of food in cake form, I went with it.  Good reviews from big and little diners, alike.  Jon and I ate them with snap peas done in the lemon-garlic style

Cod Cakes
Yield: 12 cakes
1 small onion, chopped
1/4 cup parsley (about 8 sprigs), chopped
2 cups potatoes, mashed (I used red potatoes and didn't peel them)
2 eggs, beaten
1-1 1/4 pounds cod
Old Bay (optional)
3/4-1 cup breadcrumbs
canola oil

Lightly saute or steam onion and mix with parsley, potatoes and eggs.
Season cod with salt, pepper and Old Bay.
Put in a covered pan with 1/4 inch water and steam until easily flaked with a fork, about 6-7 minutes.
Add cod to potato mixture combine.
Form patties and pan fry in canola oil, about 4-5 minutes per side until golden brown.
Keep warm or reheat in the oven.
Serve with lemon wedges.


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