Fish CakesMarcus Nilsson
Bake the potato in the microwave to save time. You can use any mild white fish instead of cod.
Recipe information
Total Time
1 hour
Yield
Makes 6
Ingredients
1 large russet potato, baked and peeled
4 strips bacon, chopped
4 scallions (white parts only), chopped
1 pound cooked cod, flaked (leftover is fine)
1/2 cup frozen peas (optional)
1 egg, beaten
Salt and pepper to taste
2 cups crushed cornflakes or Corn Chex
3 tablespoons vegetable oil
6 hamburger buns or brioches
Preparation
Step 1
1. Mash the potato in a large bowl.
Step 2
2. In a small skillet, cook the bacon and scallions until the meat is crisp, about 5 minutes.
Step 3
3. Add the bacon and scallions to the bowl. Mix in the cod, peas (if using), egg, salt, and pepper.
Step 4
4. Cover and chill for 30 minutes.
Step 5
5. Put the cornflake or Chex crumbs in a shallow bowl. Form the cod mixture into 6 three-inch round patties. Press all sides of them into the crumbs.
Step 6
6. Heat the oil in a skillet over medium-high heat.
Step 7
7. Fry the cakes for 1 to 2 minutes a side.
Step 8
8. Serve them on the buns, with tartar sauce or mayonnaise.
Recipe notes
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