For the love of COD CAKES


1 cups mashed potato

1 1/2 cups Panko for mixture

1- 1/2 cups Panko for coating cod cakes

1/2 Cup sliced green onion

1/3 Cup chopped red bell pepper

3 TBS chopped parsley

1 tsp salt

2 large eggs, slightly beaten

1 1/2 lb cod fillets poached ( I usually buy the frozen fillets to save money)

1 clove garlic minced

2 TBS veg oil for frying.

( Makes about 10 Cod cakes, I usually serve two per person)


Step One

Place cod in a shallow saucepan , cover with water, bring to a boil, reduce heat to a simmer and poach cod until flaky ( takes about ten mintues) Drain fish and set side. Mix mashed potato, 1 1/2 cups panko, green onion, red bell pepper, parsley, salt,beaten eggs and garlic. Gently mix in poached cod, it will separate on its own into nice bitesized chunks.

Cover both sides of cod in panko, ( because it so moist, there's no need to dip in anything). Lightly brown in frying pan on medium heat until golden and crisp.

Serve with Remoulade sauce

Bake and 350 for ten minutes.


Step Two

 Remoulade Sauce:

1 cup mayonnaise

2 tablespoons mustard

2 tablespoons ketchup

1 tablespoon lemon juice

1-2 tsp worceshshire

1 tsp paprika

1/2 cup finely chopped scallion

1/4 cup finely chopped fresh flat leaf parsley

1 clove garlic

couple dashes hot sauce or sprinkle of red pepper flakes ( optional)

Stir all ingredients until smooth, serve with cod cakes.