This is a great way to eat cod, so that you don't taste that overwhelming "fish" flavour! Serve it with some sauteed vegetables and a dollop of low fat plain yogurt---delicious! Make sure that you refrigerate the mashed mixture for at least 30 minutes, before proceeding with the flour dusting and shaping---this makes for a much cleaner job and ensures that the cakes will hold together once in the frying pan. This recipe serves 8.
Ingredients:
4 large potatoes, peeled and quartered
2 pounds cod fillets, cubed
2 tbsp butter
2 tbsp finely chopped onion
2 tbsp dried, chopped parsley
2 eggs, lightly beaten
2tbsp or more olive oil for frying
4 to 6 tbsp white flour
1 tsp salt and 1 tsp freshly ground black pepper (divided)
2 tbsp garlic powder (divided)
Directions:
1. Place peeled potatoes in a large pot of water. Bring to a boil and cook until potatoes are almost tender. Add cod and cook until potatoes and cod are both soft. Drain well and transfer the mixture to a large mixing bowl.
2. Mix in the butter, onion, parsley, lightly beaten eggs, 1/2 tsp salt, 1/2 tsp pepper and 1 tbsp garlic powder. Mash the mixture together using a potato masher. Store in the refrigerator for at least 30 minutes to allow it to cool completely.
3. In the meantime, in a small bowl, mix the flour with the remaining salt, pepper and garlic. Remove the cod/potato mixture from the fridge. Using an ice cream scoop, scoop out the cod mixture and form into a paddy, dredging both sides in the flour mixture. Lay them out on a plate as you work.
4. Heat a large, non-stick skillet over medium-high heat, heating the 2 tbsp of oil. Carefully lay the cod cakes out in the hot oil using a spatula. Once golden brown on one side, flip only once and cook until golden brown on the other side. Remove to paper towels and drain off excess oil before serving. As you cook them, add more oil as needed. Serve with a dollop of low fat plain yogurt.
