Preparation time: 40 minutes. Here is a delicious way to use up leftover fish or mashed potatoes. I made my first cod fish cakes after catching my first lingcod (which isn't actually cod by the way, but it still worked fine).
Cod Fish Cakes
- 1 pound of cod fillets
- 2 medium-sized Russet potatoes
- 1 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 tablespoons freshly grated Parmesan cheese
- 2 garlic cloves, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 eggs, lightly beaten
- Extra virgin olive oil or canola oil
Boil and mash the potatoes, set them aside.
Simmer the codfish in water to cover until it flakes easily. Drain and flake the fish with a fork. Be sure to remove all bones.
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 them on medium high heat in a skillet coated with oil, until nice browned on one side, then flip them over and continue to cook until well browned on the other side.