- 2 tbsp + 5 tbsp vegetable oil, divided
- 1 lb boneless cod filet
- salt and pepper
- 2 cups mashed potato (leftover, or just microwave 2 potatoes skin-on)
- 1 large egg
- 1 green onion, white and green parts, minced
- up to 1 cup fresh bread crumbs (I grate a frozen bun on a box grater)
- 1/4 cup all purpose flour
- 1/2 cup mayonnaise
- 2 tbsp fresh lemon juice
- 1 1/2 tbsp brined capers
- 2 tbsp minced fresh parsley
- 1 green onion, white and green parts, minced
- Salt, to taste
INSTRUCTIONS:
- Heat 2 tbsp oil in a large skillet over medium heat. Add cod, season with salt and pepper; cook until just barely opaque and flakey - better to ever-so-slightly undercook the fish than overcook it at this stage, as you'll be cooking it again in the cakes.
- Transfer to a bowl and break into large flakes with your hands. Add mashed potato, egg, green onion and enough bread crumbs so that the mixture holds a patty shape (if using leftover mash with milk or other liquid added, you'll definitely need the whole cup of crumbs). Use your hands or a big spoon to work everything together until well-combined.
- Place flour on a shallow plate. Form potato mixture into 16 equal patties between the palms of your hands, dredging both sides in the flour and transferring to a baking sheet as you go. Refrigerate fish cakes 20 minutes to firm up.
- Wipe out the fish skillet and return to medium heat; add remaining oil. When shimmering hot, add several fish cakes - you'll need to cook them in a few batches to avoid over-crowding the pan. Serve with tartar sauce.
- Combine all ingredients in a medium bowl, whisking together with a fork. Season with salt to taste.
Source: Foodess
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