Cod Cakes


Prep Time: 30 minutes
Cooking Time: 8 minutes
Serves: 4
· 1 lb. cod, cut into large chunks
· ½ teaspoon salt
· ¼ cup + 2 tablespoon Greek Yogurt
· ¼ cup chopped fresh parsley
· 1 egg Yolk, beaten
· 1 tablespoon Dijon mustard
· 1 tablespoon freshly squeezed lemon juice
· ¾ cup+ 2 tablespoons bread crumbs
· 3 scallions, minced
· ¼ teaspoon ground black pepper
· ¼ cup canola oil


In a nonstick skillet, put about an inch of water in the bottom and bring to a simmer over medium high heat. Season fish with ¼ teaspoon of the salt and add to the pan. Cover pan and simmer over low heat until just done, 6 to 8 minutes. Remove from pan with slotted spoon and drain on paper towels. Pour out water and dry the pan. Allow fish to cool slightly, about 5 minutes and pat completely dry.


Flake fish in medium bowl with forks removing any bones as you go. Add yogurt, parsley, egg yolk, mustard, lemon juice, 6 tablespoons of the bread crumbs, scallions, pepper and remaining ¼ teaspoon salt and stir to combine. Shape mixture into 8 round cakes. Coat cake with remaining half of bread crumbs.


Heat 2 tablespoons of the oil in the nonstick skillet over medium heat. Add cakes and cook until brown and crisp, 2 to 3 minutes. Add the remaining 2 tablespoon of oil, turn cakes and cook until golden brown on the other side, 2 or 3 minutes longer. Drain on paper towels.


Serve with tartar sauce or your favorite dipping sauces.


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