Enjoy a classic potato cod cake for a tasty way to include more fish in your diet! You can meal prep and freeze these in advance in order to whip up a fun weeknight dinner. Serve with veggies for a complete meal.
Ingredients
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5 potatoes, washed
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450 g (1 lb) cod, fresh or frozen and thawed
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10 ml (2 tsp) olive oil
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½ onion, diced
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125 ml (½ cup) fresh parsley, finely chopped
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3 eggs
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60 ml (¼ cup) thinly sliced chives
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60 ml (¼ cup) whole wheat flour
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4-5 garlic cloves, minced
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15 ml (1 tbsp) margarine
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10 ml (2 tsp) Dijon mustard
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10 ml (2 tsp) vinegar or lemon juice
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2.5 ml (½ tsp) salt
For topping:
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125 ml (½ cup) 0% plain Greek yogourt
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Parsley, to taste
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Pepper, to taste
Preparation
- Preheat oven to 350°F (175°C). Prepare a lined baking sheet
- In a medium saucepan, boil the potatoes until tender, about 15-20 minutes.
- While the potatoes are boiling, heat the oil in a medium pan, then lightly fry the cod with a pinch of salt, about 3-5 minutes.
- In a large bowl, mix all the ingredients together until the mixture is mostly smooth.
- Using an ice cream scoop, scoop out the mixture and shape it into patties on the baking sheet. Bake for 45 minutes, or until crispy.
- Serve with a homemade dip of Greek yogurt topped with fresh parsley and pepper to taste.
Notes
Cod cakes can be refrigerated 2-3 days without the toppings (yogourt and herbs), can be frozen 3 months
