After enjoying Roasted Cod with Olives and Lemon last night for dinner, tonight use the leftovers to make these codfish cakes.
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- Yields:
- 6 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 20 mins
- Cal/Serv:
- 309
Ingredients
Fish Cakes:
- 2
leftover cooked codfish fillets
- 8
leftover cooked potato halves
- 2 tbsp.
finely chopped yellow onion
- 1/4 c.
bread crumbs
- 2 tbsp.
chopped parsley
- 1
large egg
- 2 tsp.
olive oil
Herb Mayonnaise Dipping Sauce:
- 1/4 c.
mayonnaise
- 1/2 tsp.
ground coriander
- 1 tbsp.
lemon juice
- 1 tbsp.
chopped parsley
Lemon wedges, for serving
Directions
- Step 1Flake 2 leftover codfish fillets with a fork into a medium bowl. Into another medium bowl, crush 8 leftover potato halves. Toss potatoes, 2 tablespoons finely chopped yellow onion, 1/4 cup bread crumbs, and 2 tablespoons chopped parsley with fish. Stir in 1 large egg, lightly beaten.
- Step 2Divide into 6 equal portions and shape into patties. Heat 2 teaspoons olive oil in a medium skillet over medium heat. Cook patties in pan until golden brown and heated through, about 3 minutes per side.
- Step 3For herb mayonnaise dipping sauce, stir together 1/4 cup mayonnaise, 1/2 teaspoon ground coriander, 1 tablespoon lemon juice, and 1 tablespoon chopped parsley.
- Step 4Serve fish cakes warm with herb mayonnaise and lemon wedges.
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