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…
What 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.
Some 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.
- 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
- 2 mangoes
- ½ cup onion, diced
- ½ cup red pepper, diced
- ½ jalapeno pepper, seeded and diced
- 1 Tbsp fresh cilantro, chopped
- 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.
- Saute onion in 1 Tbsp of butter until translucent, about three minutes or so. Remove from heat and mix together with the potatoes.
- Add the bread crumbs, eggs, dill, lemon juice, garlic powder, salt and black pepper. Stir well to combine. Gently fold in cod.
- 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.
- 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.
- Mix together all salsa ingredients. You can serve this right away or refrigerate it overnight to let the flavors meld.