Cod Cakes with Dijon Tartar Sauce
Treat your taste buds to a coastal-inspired delight with these irresistible Cod Cakes with Dijon Tartar Sauce. Made with flaked fresh cod, creamy mashed potato, and a hint of lemon zest, these golden crispy patties boast a perfect balance of flavors and textures. Each bite is packed with savory goodness, complemented by the vibrant crunch of green onion and panko breadcrumbs. Paired with a tangy and zesty Dijon tartar sauce, featuring capers, dill pickle, and fresh lemon juice, this dish is a true crowd-pleaser. Ready in just 40 minutes, these cod cakes make an excellent appetizer, main course, or snack for seafood lovers. Serve them warm and watch them disappear as everyone dips into the bold homemade sauce!
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Ingredients
- 500 grams Fresh cod fillets
- 1 medium (about 150 grams) Potato
- 1 cup Panko breadcrumbs
- 1 large Egg
- 3 tablespoons (chopped) Fresh parsley
- 2 stalks (thinly sliced) Green onion
- 2 teaspoons Dijon mustard
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 tablespoons (for frying) Vegetable oil
- 0.5 cup Mayonnaise
- 1 tablespoon (finely chopped) Dill pickle
- 1 teaspoon (drained and chopped) Capers
- 1 teaspoon (freshly squeezed) Lemon juice
- 1 teaspoon Dijon mustard (for sauce)
Directions
Step 1
Peel and dice the potato into small chunks. Bring a pot of water to a boil, add the potato, and cook until soft (about 10-12 minutes). Drain well and mash until smooth. Set aside to cool.
Step 2
In a large skillet, add the cod fillets with 1/4 cup water. Cover and cook over medium heat for 5-7 minutes until the fish is opaque and flakes easily with a fork. Transfer the fish to a bowl and gently flake it into small pieces using a fork. Let it cool slightly.
Step 3
In a large mixing bowl, combine the cooled mashed potato, flaked cod, panko breadcrumbs, egg, parsley, green onion, Dijon mustard, lemon zest, salt, and black pepper. Mix well until the ingredients are evenly combined. Be careful not to mash the fish too much; you want small chunks to remain for texture.
Step 4
Using your hands, shape the mixture into 8 equal-sized patties, about 1/2-inch thick. Place them on a plate or tray and refrigerate for 15 minutes to firm up.
Step 5
While the patties are chilling, prepare the Dijon tartar sauce: In a small bowl, mix together the mayonnaise, chopped dill pickle, capers, lemon juice, and Dijon mustard. Stir until smooth and refrigerate until ready to serve.
Step 6
Heat the vegetable oil in a large skillet over medium heat. Once hot, carefully add the cod cakes, working in batches if needed to avoid overcrowding. Fry for 3-4 minutes on each side, or until golden brown and crispy. Transfer the cooked cakes to a plate lined with paper towels to drain any excess oil.
Step 7
Serve the cod cakes warm, garnished with extra parsley if desired, alongside the Dijon tartar sauce for dipping.
Nutrition Facts
| Serving size | (1020.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2252.6 |
| Total Fat 160.6g | 0% |
| Saturated Fat 19.6g | 0% |
| Polyunsaturated Fat 37.5g | |
| Cholesterol 556.7mg | 0% |
| Sodium 4200.3mg | 0% |
| Total Carbohydrate 99.4g | 0% |
| Dietary Fiber 6.0g | 0% |
| Total Sugars 7.4g | |
| Protein 108.0g | 0% |
| Vitamin D 253.8IU | 0% |
| Calcium 163.1mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 2916.7mg | 0% |
Source of Calories