Chef Paulette's Mediterranean Potato-Cod Cakes - WSMV News 4

Chef Paulette's Mediterranean Potato-Cod Cakes

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Mediterranean Potato-Cod Cakes

20 ounces cod fillet (about 4 filets)
20 ounces baking potato (about 3 medium potatoes)
1 small onion, peeled and grated
1 garlic clove, peeled and grated
1/4 cup parsley leaves, minced
4 eggs
1/2 cup panko
salt & pepper to taste
olive oil for frying

Peel the potatoes and quarter them. Place them in a medium saucepan and add cool water to cover. Salt water. Bring potatoes to a boil and cook until tender. Drain thoroughly. Let potatoes cool completely. Then mash them.

Heat 3 inches of water in a large sauté pan. Salt water and bring to a simmer. Add cod filets, cover, and simmer on low for about 10 minutes until fish is cooked through. Lift fish from water and transfer to a plate to cool completely.

Using your fingers, break apart the fish into small pieces. Add to a large mixing bowl. Add the mashed potatoes, the grated onion, garlic and parsley mix to combine well. Season well with salt & pepper. Add the eggs and mix until combined completely. Stir in the panko.

Add a few tablespoons of olive oil to a large sauté pan and heat till hot. Using a large spoon lift out about 2 tablespoons of the mixture and place in the hot oil, flattening slightly to make a patty. Repeat with the mixture until pan is filled. Cook until golden then flip, and cook till golden brown. Remove to a paper-towel-lined plate. Repeat with the rest of the mixture. Serve hot or at room temperature with Lemony Mayo for dipping.

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