Ingredients
- Cod Cakes:
- 1 pound 1 pound Alaska Cod fillets, fresh, thawed or frozen
- 1 cup 1 cup cooked instant mashed potatoes
- 1/2 cup 1/2 cup chopped green onion
- 1 Tablespoon 1 Tablespoon each chopped fresh parsley and thyme leaves
- 2 2 garlic cloves, minced
- 1 1 egg, beaten
- Salt and pepper, to taste
- 2 Tablespoons 2 Tablespoons unsalted butter
- 2 Tablespoons 2 Tablespoons canola oil
- Sauce:
- 4 oz. 4 oz. goat cheese, crumbled
- 1/2 cup 1/2 cup plain Greek yogurt (regular or non-fat)
- 1 Tablespoon 1 Tablespoon fresh lemon juice
- 1 Tablespoon 1 Tablespoon lemon zest
- 1 Tablespoon 1 Tablespoon minced green onion or chives
Servings:
Units:
Instructions
- Fill a large saut pan or stockpot with enough water to cover seafood; bring to a simmer. Rinse any ice glaze from frozen Alaska Cod under
- cold water. Turn off heat and gently add seafood to water; return heat to a simmer. Once simmering, cover pan tightly and cook 4 to 5
- minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest in liquid for 5 minutes, or until seafood
- is opaque throughout. Remove cod from water; cool slightly and flake into small pieces.
- Stir together cod flakes, mashed potatoes, green onion, parsley, thyme, garlic and egg, just until blended. Season with salt and pepper.
- Divide mixture into 1/4 cup portions; flatten each portion into 3-inch diameter patties. Heat butter/oil mixture in a pan over medium heat.
- Add cakes (in batches) and saut until browned on both sides; keep warm.
- Blend together goat cheese, yogurt, lemon juice, zest and green onion to make sauce. Serve sauce with cakes.
- Variation: Alaska Cod can be poached, steamed, baked or sauted until opaque throughout; cool slightly before breaking into small flakes.
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