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Potato Cod Cakes w/ Lemon Yogurt Dipping Sauce

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Author: Catherine McCord
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients  

  • 1 large potato, peeled and cut into 2 inch chunks
  • 1/2 pound cod
  • 2 tablespoons parmesan cheese, grated
  • 1 teaspoon Parsley, chopped fine
  • 2 eggs, whisked separately
  • 1/2 teaspoon kosher salt
  • 1 cupe whole wheat bread crumbs
  • vegetable or canola oil

For Dipping Sauce

  • 2 tablespoons yogurt
  • 2 tablespoons mayonnaise (or vegan mayonnaise)
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt

Instructions 

  • Bring a steamer pot with 2 inches of water to a boil and cook the potato chunks for 15-20 minutes or until fork tender. Remove to a bowl and mash.
  • Add the cod to the steamer pot and cook for 5-6 minutes. Remove to a plate, cool and flake with a fork, being careful to remove any bones.
  • Place the cod, mashed potatoes, parmesan, parsley, 1 egg and salt in a bowl and stir to combine.
  • Shape about 2 tbsp of the cod mixture into 16 evenly shaped patties.
  • Place the breadcrumbs and remaining whisked egg into two separate bowls and gently roll each patty into the whisked egg and then into the bread crumbs.
  • Heat a thin layer of oil in a large saute pan over medium heat.
  • Cook the cod cakes 4 minutes on each side or until golden.
  • Serve with dipping sauce.

For Dipping Sauce:

  • Place all the ingredients in a bowl and whisk to combine. 
  • Serve.
  • To Freeze:After step 5, place the patties on a cookie sheet and place in the freezer for one hour, remove and place in ziploc bags, label and freeze up to 4 months.
  • When ready to eat, remove from ziploc bag and place on a plate in the fridge to defrost for 24 hours then continue with steps 6-8. You can also just place in the the oven from the freezer at 400 for 10-15 minutes.

Nutrition

Calories: 250kcal | Carbohydrates: 36g | Protein: 19g | Fat: 3g | Cholesterol: 25mg | Sodium: 600mg | Fiber: 2g | Sugar: 2g
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