Made these babies about 3 weeks ago after my Monger Cod trip....man were they good!! Kids couldn't stop eating them...
Got some cod in the freezer give this a try...
The mashed potatoes gives them a velvety texture!!
This recipe makes about 36 Cakes and can be cut in half... You can use Cod, Ling Albacore tuna, Striped bass, Bluefish(dark meat removed) also. The best cakes are those that use a combination of fish.
Ingredients
3-4 lbs Cod
3 eggs
1 1/2 Cups Italian seasoned bread crumbs
1 cup mashed potatoes
1/4 real mayo
1/4 cup Dijon mustard
1/4 cup olive oil
1 cup Canola/Vegetable oil ( for frying )
Spices
2 tablespoons kosher salt to salt water when boiling fish
1/4 tablespoon celery salt
2 teaspoon dry parsley
1 teaspoon paprika2 ground cloves
2 ground cloves
1/4 teaspoon ground mustard seeds
1/4 teaspoon ground cardamom
2 ground bay leaves
1/4 tablespoon black pepper
1/4 tablespoon celery salt
Vegetables
5 Stalks of celery
1 Red pepper
1 Yellow pepper
1 Green pepper
1 lg Sweet onion
4 Carrots
1 cup frozen corn
1) Boil Cod in salted water till done, 15-20 minutes at the most and drain (Get water w/kosher salt boiling before you put in the cod)
2) Chop all vegetables except corn
3) Pour olive oil in pan, heat pan and cook all vegetables until med soft; about 15 minutes add corn the last 5 minutes. Set aside. Let cool.
4) Add all spices to vegetables, mix well
5) Beat eggs, mayo, mustard in a bowl
6) In a large bowl add all vegetables, egg mixture to fish and mix well, breaking up the fish.
7) Add Bread crumbs and potatoes until it is a paste like consistency
8 ) Form into 1/3 cup size cakes and fry in Canola oil. Drain cakes on paper towel and serve with tartar sauce.
Makes about 36 cakes
