CODFISH CAKES

By BobD

Ingredients

• 4 scallions, sliced
• 1 tablespoon unsalted butter
• 1 to 2 cups cod, cooked and flaked
• 3 large potatoes, skinned, boiled and mashed (about 2 cups)
• 1/2 cup Italian parsley, minced
• 1 teaspoon Dijon mustard
• 2 large eggs
• Coarse salt and freshly ground pepper to taste
• About 2 cups plain dry breadcrumbs
• 1/2 cup peanut or vegetable oil
• 1 lemon, quartered

Details

Servings 4
Adapted from events.nytimes.com

Preparation

Step 1

Soften the scallions in the butter. Combine with the cod and potatoes in a large mixing bowl. Add the parsley, mustard and eggs and season to taste with salt and pepper.

Shape the cod mixture into small patties about three inches across and roll them in bread crumbs. Put on a rack to dry for 15 minutes.

Heat the oil in a frying pan. Cook the patties three or four at a time, so they do not crowd the pan, until they are lightly browned on both sides. Drain on paper towels and keep them warm in a low oven until ready to eat.

Serve with lemon quarters.