Cod Cakes with Panko Crumbs

Name: Cod Cakes with Panko Crumbs
Ingredients: 1- 1/2 pound Cod Fillets; 1 cup Mashed Potatoes; 3 cups Panko Breadcrumbs, Divided Use; 1/2 cups Green Onion, Sliced; 13 cups Red Bell Pepper, chopped; 3 Tablespoons Fresh Parsley, Chopped; 1 teaspoon Salt; 2 whole Large Eggs, Lightly Beaten; 1 clove Garlic, Minced; 3 Tablespoons Vegetable Oil; 1 cup Mayonnaise; 2 Tablespoons Yellow Mustard; 2 Tablespoons Ketchup; 1 Tablespoon Lemon Juice; 1 teaspoon Worcestershire Sauce; 1 teaspoon Paprika; 1/2 cups Scallion, Finely Chopped; 1/2 cups Flat-leaf Parsley, Finely Chopped; 1 clove Garlic, Minced; 1 dash Hot Pepper Sauce

20 ingredients

23 steps

Ingredients

1- 1/2 pound Cod Fillets
1 cup Mashed Potatoes
3 cups Panko Breadcrumbs, Divided Use
1/2 cups Green Onion, Sliced
13 cups Red Bell Pepper, chopped
3 Tablespoons Fresh Parsley, Chopped
1 teaspoon Salt
2 whole Large Eggs, Lightly Beaten
1 clove Garlic, Minced
3 Tablespoons Vegetable Oil
1 cup Mayonnaise
2 Tablespoons Yellow Mustard
2 Tablespoons Ketchup
1 Tablespoon Lemon Juice
1 teaspoon Worcestershire Sauce
1 teaspoon Paprika
1/2 cups Scallion, Finely Chopped
1/2 cups Flat-leaf Parsley, Finely Chopped
1 clove Garlic, Minced
1 dash Hot Pepper Sauce

Directions

1

For the cod cakes:
2

Place cod in a shallow skillet or frying pan, cover with water, bring to a boil, reduce heat to a simmer and poach until flaky (takes about ten minutes).
3

Drain fish and set side.
4

In a large mixing bowl, mix mashed potatoes, 1 1/2 cups panko, green onion, red bell pepper, parsley, salt, beaten eggs and garlic.
5

Stir until blended.
6

Gently mix in poached cod, it will break up and separate into bite sized pieces as you mix it.
7

Be gentle!
8

Shape mixture into 3 patties.
9

In a shallow bowl, add the remaining 1 1/2 cups breadcrumbs.
10

Cover both sides of cod cakes in panko (because the cod cakes are so moist, theres no need to dip in eggs for coating).
11

Set the coated cakes on a plate.
12

In a skillet or frying pan, heat the oil to medium.
13

When oil is hot, add a few cakes (dont crowd the pan).
14

Lightly brown both sides of the cod cakes until golden and crisp.
15

Remove cakes from frying pan and place on paper towels to drain.
16

Repeat with the remaining cakes.
17

Cover Cakes and store in the refrigerator until ready to serve.
18

Before serving, place cod cakes on a cooking sheet and bake in a 350 F oven for ten minutes.
19

Remove from oven and drizzle each cod cake with the chilled remoulade sauce.
20

For the remoulade sauce:
21

In a medium size mixing bowl, add the sauce ingredients.
22

Stir all ingredients until smooth.
23

Set aside and store in refrigerator until you are ready to drizzle over the cod cakes.