How To Cook Cod Cakes Recipe ~ Cheoff Geoff

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still providing flavor.

cod fillets

🥗Healthier: pollock

💰Cheaper: canned tuna

Pollock is a healthier alternative with a similar texture.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes add nutrients and flavor.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal serves as a binder for a vegan option.

Start by poaching the cod fillets in a pan with Belgian Vice beer, orange juice, chili flakes, and lemon juice.

Bring the mixture to a boil, then reduce to a simmer and let cook for about 5 minutes, turning off the heat to let residual heat finish cooking the fish.

In a mixing bowl, combine leftover mashed potatoes (about 2 cups) and finely diced red onion.

Add one egg to the mixture along with a spice blend of Cajun spice, nutmeg, marjoram, and celery salt.

Add a couple of shakes of hot sauce and a teaspoon of Dijon mustard to the mixture.

Grate in some peeled ginger using a microplane or box grater for flavor.

Zest in some lemon for freshness.

Flake the poached cod into the mixture once it has cooled down slightly.

Mix the ingredients thoroughly and add a couple tablespoons of panko bread crumbs, adjusting as necessary for consistency.

Form the mixture into small cakes, using a classical breading technique with flour, egg wash, and panko.

Heat a cast iron skillet over high heat and add a touch of oil for searing.

Sear the cakes in the skillet until golden brown, ensuring to clean as you go.

Prepare a chimichurri aioli by mixing three tablespoons of mayonnaise with chimichurri for flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens