Preparation time: 40 minutes. Here is a delicious way to use up leftover fish or mashed potatoes. I made my first cod cakes after catching my first lingcod (which isn't actually cod, by the way, but it still worked fine).
What Is Cod?
Cod is a large fish usually found in the Atlantic and Pacific Oceans. It can weigh up to 200 pounds and live up to 20 years. The flesh of a cod is lean and full of vitamin B12 and omega-3 fatty acids.
Could I Use Other Fish?
If you don't have cod, any white fish like sole or pollock will do. Commenters have had success with these fish:
- White roughy
Adapt This Recipe for Leftover Fish or Potatoes
Leftover white fish works for this recipe. Flake a few cups of the cooked fish, removing any bones.
Leftover mashed potatoes will also work for this recipe, standing in for the cooked and mashed potatoes in the instructions.
Making Cod Cakes With Salt Cod
Cooks in many parts of the world use salt cod to make cod cakes. It can work in this recipe if you pull a lot of the salt out by soaking it in water for a day or two to rehydrate and pull out much of the salt. Change the water three to four times a day during the process.
For more detailed instructions on soaking salt cod, see our Bacalao Guisado (Salt Cod Stew) recipe. Eliminate or reduce the salt in the recipe if you use salt cod.
Tips for Prepping Cod Cakes in Advance
Refrigerate prepared, tightly covered cod cakes for up to one day in advance.
Freeze the shaped, uncooked cakes by laying them on a parchment-lined tray. Freeze the cakes until they're firm, then wrap individual cakes well in plastic. Thaw overnight in the refrigerator before frying. Or fry them in their frozen state, cooking them at a low temperature for a longer time so the entire cake cooks evenly through.
Wondering What to Serve With Cod Cakes? Try These Recipes!
- Three Bean Baked Beans
- Winter Root Vegetable Slaw
- Cheesy Baked Cauliflower
- Garlic Mashed Potatoes
- Golden Beats and Brussels Sprouts
Cod Fish Cakes
2 medium russet potatoes, peeled and cut into quarters
1 pound cod fillets
1 cup breadcrumbs
1/4 cup chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese
2 cloves garlic, finely chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 eggs, lightly beaten
Extra virgin olive oil, or canola oil
Prepare the potatoes:
Boil and mash the potatoes; set them aside.
Simmer and flake the fish:
Simmer the cod fillets covered in water until it flakes easily, about 3 to 5 minutes. Drain and flake the cod with a fork. Be sure to remove all bones.
Mix the fish, potatoes, and remaining ingredients together:
Mix the flaked fish, the potatoes, and the rest of the ingredients together well by hand. If the mixture is too crumbly, add another egg. If too sticky, add some more breadcrumbs.
Form the mixture into cakes and fry:
Form the mixture into cakes and fry them over medium-high heat in a skillet coated with oil until nicely browned on one side, then flip them over and continue to cook until well browned on the other side.
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 26g||10%|
|Dietary Fiber 2g||8%|
|Total Sugars 2g|
|Vitamin C 9mg||46%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|