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Cabarrus Magazine

Breaking Bread: Cod and Potato Cakes (Fish & Chips!)

Jun 25, 2015 02:20PM ● By Jason Huddle

cabarrus magazine is happy to feature personal CHEF CAMILLA FERGUSON. she WILL BE BRINGING ONE OF HER OWN RECIPES TO CABARRUS MAGAZINE READERS EACH MONTH, so Bon Appetit!

 

Cod and Potato Cakes (Fish & Chips!)

INGREDIENTS

1 lb. cod fillets, cut into large chunks

2 medium-sized russet potatoes, peeled and cut into cubes

1 cup seasoned bread crumbs

1/4 cup chopped fresh parsley

2 Tbsp. grated Parmesan cheese

2 garlic cloves, finely chopped (optional)

Salt & fresh cracked pepper, to taste

2 eggs, lightly beaten

2 Tbsp. (approximately) canola oil

 

DIRECTIONS

Great with grilled vegetables alongside! Boil the potatoes until fork tender. Add the cod to same water, with potatoes, and boil until it flakes easily. Drain potatoes and cod and allow to cool slightly. Mix well by hand, the cod and potatoes with the rest of the ingredients. If the mixture is too crumbly, add another egg. If too sticky, add more breadcrumbs. Form the mixture into cakes (about 4 inches across and 1/2-inch thick). Add oil to a large skillet and pan saute cakes on medium-high heat until nicely browned on both sides. Serve with tartar or dill sauce.

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