Cod and Potato Cakes

Updated at: Sat, 19 Oct 2024 02:33:31 GMT

Step 1

Bake potato, 425 for approx 45 min. Halve lengthwise and cool, cut-side up, 10 min.

Step 2

In 12 inch skillet, over med. heat, melt butter. Add minced scallions, garlic, thyme, salt, and pepper and cook until softened, about 2 minutes. Add cod and cook until thickest pieces begin to flake, 5-7 min, flipping midway. Set aside.

Step 3

Peel potato and pass through a ricer or mash. Measure ¾ cup very firmly packed potato into bowl (200g). Fluff with a fork. Add cod mixture and sliced scallions and gently stir to combine. (Cod will break up) Add egg and combine. Spray lg. plate and ⅓ cup dry measure with oil. Measure 8 even mounds. Freeze 15 min.

Step 4

Place panko in lg. ziploc bag and lightly crush with rolling pin. Transfer to a shallow dish. Pat each cake into a 2½ inch x 1 inch thick disk. Coat top and bottom with panko, pressing gently. Return cakes to plate.

Step 5

Heat oil in 12 inch skillet. Cook cakes on one side until golden brown, about 4 min. Carefully flip and brown other side. Transfer to a paper towel-lined plate and drain 1 min. Season to taste.

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