Cod Patties With Two Dipping Sauces Recipes

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COD FISH CAKES



Cod Fish Cakes image

Delicious fish cakes made with cod, potatoes, onion, butter, and parsley! You can substitute salmon for cod if you would rather make salmon cakes.

Provided by DRAGON11

Categories     Appetizers and Snacks     Seafood

Time 45m

Yield 4

Number Of Ingredients 7

2 large potatoes, peeled and halved
1 pound cod fillets, cubed
1 tablespoon butter
1 tablespoon grated onion
1 tablespoon chopped fresh parsley
1 egg
3 tablespoons oil for frying

Steps:

  • Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
  • Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
  • Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
  • Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.

Nutrition Facts : Calories 350.7 calories, Carbohydrate 38.8 g, Cholesterol 98.4 mg, Fat 12.5 g, Fiber 4.3 g, Protein 21 g, SaturatedFat 3.8 g, Sodium 131.1 mg, Sugar 2.3 g

COD PATTIES WITH TWO DIPPING SAUCES



Cod Patties With Two Dipping Sauces image

I made these as I had some sweet potato to use up and some left over prawns that I needed to use in something, they turned out very good for so few ingredients. The sauces were both good we prefered the pickle relish sauce but the creamy boursin sauce was lovely too, I think that it was just becuase of the tang of the other one, that paired it that bit better with the cod patties. Anyway considering both were experimental I was pleased with both. I served this for 3 as I knew my men would eat 3 patties each and I only two and accompanied it with a green salad. I think this would easily serve 4, 2 patties perperson with a nice salad and some crusty bread perfect. If you want to make these for a BBQ I would make the patties much smaller to yield more, as if having accompanied with other meats you don't want them as main meal size portrions, I think you would probaly get 15-20 patties then.

Provided by The Flying Chef

Categories     < 60 Mins

Time 40m

Yield 8 Patties, 4 serving(s)

Number Of Ingredients 19

450 g cod fish fillets, chopped
200 g green prawns, chopped
1 egg
1 sweet potato (about 250g)
2 green onions, chopped finely
1 tablespoon fresh parsley, chopped finely
3 garlic cloves, crushed
1/2 cup panko breadcrumbs, flakes Japanese breadcrums (I used just over a cup but not quite 3/4)
3 tablespoons pickle relish
100 ml mayonnaise
2 teaspoons mild creamy mustard
2 teaspoons lemon juice
75 g boursin garlic herb cheese spread
2 tablespoons mayonnaise
1 tablespoon milk
3 teaspoons lemon juice
2 teaspoons chopped chives
2 teaspoons mild creamy mustard
1 small green onion, chopped finely

Steps:

  • Peel and chop sweet potato, add to boiling water and boil until tender, drain, mash, allow to cool.
  • Blend or process cod, prawns and egg until well blended, little chunks of cod and prawns are fine, you don't want big whole bits of cod or prawn.
  • Add onions, parsley, garlic and potato, stir to combine, making sure all ingredients are well blended. Refrigerate mix while you make the sauces. (don't worry I have not forgot the panko!).
  • Tangy Relish Sauce.
  • Combine relish, mayo, mustard and juice in a small bowl, place in fridge until needed.
  • Creamy Boursin Sauce.
  • Combine boursin, mayo and milk, mix, until smooth, add lemon juice, chives, mustard and green onion, stir to combine, again place in fridge until needed.
  • Back to the patties.
  • Remove fish mix from fridge, pour your panko flakes onto a plate.
  • Heat some olive oil in a pan, takes spoonfuls of fish mix and shape into patties (it will be quite sticky don't worry) Coat the outside of each pattie with panko flakes. (I do this instead of mixing panko into mixture as it gives the patties a lovely crisp finish to the outside.
  • Add patties to the pan and cook until nicely browned on both sides and cooked through, serve with dipping sauces.

Nutrition Facts : Calories 430.1, Fat 17.9, SaturatedFat 4.9, Cholesterol 176.8, Sodium 1155, Carbohydrate 32.1, Fiber 2.2, Sugar 7.9, Protein 34.8

SPICY COD CAKES WITH CHIPOTLE SAUCE



Spicy Cod Cakes With Chipotle Sauce image

While this recipe calls for cod, you could use any mild, flaky white fish fillets as long as you adjust the cooking time to reflect the variable thickness. Another thing you might want to adjust is how much of the chipotle in adobo you use. I ate sitting next to a fire extinguisher, this being my first time making the dish. (YOWZA!) Anyway, I had about a pound (16 oz) of fish and when all was said and done, ended up with 4 patties each about 3-3.5" in diameter. We had them as part of a moderate meal with baguette slices and a simple salad. If you make many smaller versions, you could serve them as appetizers.

Provided by Sandi From CA

Categories     Weeknight

Time 35m

Yield 4 appetizer portions, 4 serving(s)

Number Of Ingredients 9

12 ounces cod fish fillets or 12 ounces flaky mild white fish fillets
1 egg
4 tablespoons light mayonnaise, divided
1/2 cup panko breadcrumbs
3 green onions, sliced
3 tablespoons olive oil
1/4 cup light sour cream
1 tablespoon fresh cilantro, chopped
1 chipotle chile in adobo, finely chopped

Steps:

  • Preheat oven to 350°F Lightly coat a baking pan with nonstick cooking spray. Rinse and pat cod dry, then season with salt and pepper to taste. Place in pan and bake 12-15 minutes or until fish flakes easily with a fork. Remove from oven and let cool completely.
  • Using a fork, break fillets into small flakes and place in a large bowl. Add egg, 2 tablespoons of the mayonnaise plus panko and green onions. Season with salt and pepper to taste, then gently mix to combine. Form into 4 patties.
  • In a large nonstick skillet, heat oil over medium-high heat. Add patties; cook 5 minutes per side or until golden brown and cooked through (145°F).
  • For the chipotle sauce: In a small bowl, combine sour cream, cilantro, chipotle and remaining (2T) mayonnaise. Season with salt and pepper to taste. Top each cod cake with a spoonful of sauce or serve it on the side.

Nutrition Facts : Calories 304.6, Fat 19.1, SaturatedFat 3.8, Cholesterol 93.6, Sodium 294.7, Carbohydrate 12.9, Fiber 0.9, Sugar 1.8, Protein 19.4

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