New England Style Cod Cakes with Spicy Mango Salsa

New England Style Cod Cakes with Spicy Mango Salsa

New England Cod Cakes with Mango SalsaAs a New Englander, I’ve scarfed down my fair share of cod cakes over the years. Some have been epic while others have been mostly fillers with a few flecks of cod.

And what I’ve learned after sampling cod cakes throughout my region is that sometimes it’s better to make your own at home. It costs less, tastes better and you can make them quite a bit healthier than restaurant fare. Let’s check it out…

New England Style Cod CakesWhat I want in a cod cake is lots of fish and not a lot of potato or breadcrumbs. Also, many traditional New England cod cake recipes call for mayo mixed into the patty. And I never thought that was truly necessary. So, I just cut it out. I figure that there’s enough fat in the butter and oil that we’re going to fry the patties in.

New England Style Cod CakesLots of fresh cod, a bit of potato and some bread crumbs to bring it altogether. Pan fried in just enough butter and olive oil to make the patties golden brown. Simple food that tastes extraordinary.

New England Style Cod CakesSome people like to serve tartar sauce with their cod cakes while some like cocktail sauce. I prefer something a little different. Spicy mango salsa. Definitely not traditional New England fare, but by God it should be.

New England Style Cod Cakes with Spicy Mango Salsa
 
Author:
Recipe type: Entree
Cuisine: American
Serves: 4
Prep time:
Cook time:
Total time:
 
New England Style cod cakes topped off with a spicy mango salsa.
Ingredients
  • 1¼ pound fresh cod
  • 2 potatoes, cooked and mashed
  • 1 onion, chopped
  • 1 Tbsp butter
  • ½ cup bread crumbs
  • 2 eggs
  • 2 Tbsp fresh dill, chopped
  • 1 Tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp salt
  • fresh ground black pepper to taste
  • butter and olive oil for frying
Spicy Mango Salsa
  • 2 mangoes
  • ½ cup onion, diced
  • ½ cup red pepper, diced
  • ½ jalapeno pepper, seeded and diced
  • 1 Tbsp fresh cilantro, chopped
Instructions
  1. Cook the cod in 1 Tbsp of butter for four minutes on each side over medium heat. Once cooked, remove from heat, flake and set aside.
  2. Saute onion in 1 Tbsp of butter until translucent, about three minutes or so. Remove from heat and mix together with the potatoes.
  3. Add the bread crumbs, eggs, dill, lemon juice, garlic powder, salt and black pepper. Stir well to combine. Gently fold in cod.
  4. Line a baking sheet with a piece of parchment paper. Scoop up the mixture and form into the desired sized patty. I made mine about 3" in diameter.
  5. Heat 1 Tbsp of butter and 1 Tbsp of olive oil in a frying pan over medium-high heat. Cook the patties until golden brown on each side, about eight minutes or so.
For the Salsa:
  1. Mix together all salsa ingredients. You can serve this right away or refrigerate it overnight to let the flavors meld.

Comments

  1. Anonymous says:

    A Beautiful Bite indeed! Great pix of your in process steps and the completed recipe looks marvelous. ‘Not traditional New England fare, but by God it should be!” I love that closing statement! Your cod cakes look and sound marvelous. I completely agree with cutting out the mayo and more cod than filler. I can’t wait to try it!!

  2. Patricia N. says:

    OMG! These sound amazing, and my husband can eat them, too. That’s a big plus. He can’t eat a lot of different seafood because of gout. He can’t even eat salmon, but for some reason any white fish is just fine. I will be making these the next time there is a sale on cod.
    Whatever happened to the “good old days” when you could buy chunks of cod called chowder cod/fish really cheap? I miss those days.

    • Melanie says:

      I know! What is with the price of cod??? You’d think it was some type of endangered species. The price is nuts right now!

      • Patricia N. says:

        Oh, Melanie, I am so excited. I was in Market Basket in W. Bridgewater today and they have chowder fish for $2.99/pound. And it was not chunks, but small filets of cod, haddock and flounder. And it was fresh, not pre-frozen. I will be making fish chowder; so excited. Might even save some to make your cod cakes.

        • Melanie says:

          So so jealous! Why don’t I ever stumble across deals on fish?? My freezer would be full of it! Enjoy!

  3. Umm! I just might be able to get my husband to eat these! He won’t touch crab cakes or anything with shrimp. Thanks for another great recipe!

    • Melanie says:

      Thanks Jane! Oh how I love crab cakes. Matter of fact, I can’t think of any cake I don’t like, lol.

  4. This could be a classy Father’s Day fare. My dad doesn’t take beef but loooooves fish.

    • Melanie says:

      And you have lots of fish where you live. I wish we had the variety that you have. I would be so much thinner!

  5. Delicious! And the mango salso sounds like a terrific accompaniament. I have so much difficulty in removing the stone from a mango. Does anyone have any advice?

    • Melanie says:

      Oh how I hate getting the pit out of mangoes. I wish I had words of wisdom. Oxo sells a special cutter and I think I’m going to buy it. What a nightmarish fruit to work with, lol. But it tastes so good!

    • Patricia N. says:

      There is a barely visible line running stem to stern on a mango. If you locate it, cut parallel to it and a little to the right. You should be able to run your knife alongside the stone. This will give you an easy to work with piece of mango. Cut three times top to bottom and across this piece of the mango, like you would if cutting a pan of brownies. (Do not cut through the skin.) Holding this piece of mango in both hands push up from the skin side. This should make it easy to just bite off pieces of the mango. Or, put it down on your cutting board and slice under the individual cut pieces to separate them from the skin. Do the same with the other side. This works really well and your mango is already cut up. I figured out this method years ago and have shown many how to do it; so simple. Peel the piece that is left around the center and cut away any mango that is left there. When done, I then run my teeth along the stone to extract all those delicious little tidbits that are usually left behind.

      • Melanie says:

        If you could make a youtube video of this, that would be great. Especially the part of you gnawing on the stone. ;)

        • Patricia N. says:

          Hahaha. Very funny. It is very funny to watch me gnaw on the stone; just ask my husband. As for youtube, I wouldn’t know where to start. I guess there is a need out there for people to learn stuff like this. It’s a lost art, like removing cherry pits with a chopstick or separating the yolk from the white of the egg with a clean plastic water bottle.

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