Meatless

Cod: Potato Cod Cakes with Dijon Tarter Sauce

Ingredients

  • 3/4 c. mashed potato (1 med. potato, no butter or milk)
  • 1-1/4 c. panko (Japanese breadcrumbs)
  • 1/3 c. thinly sliced green onions (1 bunch)
  • 1/3 c. finely chopped red pepper
  • 2 Tbls. chopped fresh parsley
  • 1/2 t. salt
  • 1 t. dried oregano
  • 1/4 t. pepper
  • 1 clove garlic, minced
  • 1 large egg, slightly beaten
  • 12 oz. cod fillets, cooked (1 pkg. Orka Bay frozen)
  • 2-3 Tbls. canola oil, divided

Sauce

  • 1/2 c. low-fat mayonnaise (Hellman's with olive oil)
  • 3 Tbls. finely chopped onion
  • 3 Tbls. sweet pickle relish
  • 2 t. fresh lemon juice
  • 4 t. Dijon mustard

Instructions

Peel and dice potato; place in a sauce pan covered with water. Boil potato until soft (about 30 min.) and mash. Do not add milk or butter. Can make ahead and keep in refrigerator until ready to mix.

Thaw fish in refrigerator overnight. Soak in a little milk (use a Ziploc bag) about an hour before you cook fish. Rinse fish pieces in water and pat dry with paper towel.

Place fish in a baking dish (coat bottom of baking dish with cooking spray). Sprinkle with salt and pepper and bake at 350 degrees for about 20 minutes, or until fish flakes.

Transfer to small bowl and break up into little pieces. Can also cook fish ahead of time and keep in refrigerator until ready to mix.

In a large bowl, combine the mashed potato, panko, onions, red pepper, parsley, seasonings, egg, and fish, and mix well. With your hands, divide mixture into 12 equal portions, shaping each into a 1/2-inch thick patty.

Heat 1-1/2 tablespoon of oil, in large non-stick skillet over med-high heat. Add 6 patties and cook for 2 minutes on each side.

Place patties on a baking sheet coated with cooking spray. Repeat the procedure with remaining oil and patties.

Bake at 350 degrees for 10 minutes. Serve with Dijon tartar sauce.

NOTE: Can reheat leftovers in oven.

Freeze leftover Panko to use another time or in a different recipe.