Gastronomixs

Cod cakes

This is a recipe with a hearty dose of nostalgia. Many Dutch people remember looking forward to the weekly visit to the market with grandmother for this delicious fish cake treat.

Cod cakes

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Ingredients

1

kg

cod belly fillet, skin removed

100

g

onion

400

g

potatoes, floury

20

g

garlic

3

 

eggs

 

 

lemon juice

 

 

thyme

 

 

olive oil

 

 

parsley

 

 

salt and pepper

 

 

egg whites

 

 

flour

 

 

panko

Preparation method

  • Cut half of the potatoes into tiny dice (brunoise) and blanch with salted water until just firm.
  • Cook the rest of the potatoes until done and cream into a dry, smooth mash.
  • Wash the parsley, chop finely and wash and dry in a towel to make it easy to sprinkle.
  • Gently fry the garlic, onion and thyme in olive oil until translucent.
  • Add the cod and cook over a low flame until done.
  • Mix the dry potato mash with the cooked fish, potato dice, egg, and chopped parsley, and season with salt and pepper.
  • Make round, even cakes from the mixture and refrigerate for about two hours.
  • Coat with flour, egg white and panko.
  • When ready to prepare, deep-fry in oil and drain well on paper towels. 

Serving suggestions

  • As part of a starter with a nut salad.
  • As a component in a main dish, e.g. with steamed spinach.
  • As a lunch dish with a generously portioned green salad.

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