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Pan-Fried Cod & Potato Cakes
with Marinated Cabbage Slaw
50 MIN
4 Servings
From the Test Kitchen
These hearty fish cakes are made from a combination of diced cod, garlicky mashed potatoes, matzo meal and egg. (Letting the cakes rest for a few minutes before frying helps them hold together in the hot pan.) Served on the side, a creamy, zesty sauce is perfect for dipping. We're completing the dish with a slaw of thin-sliced green cabbage marinated in apple cider vinegar, for a fresh, bright counterpoint to the rich fish cakes.
Get Cooking-
NutritionPER SERVING
-
Calories570 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and large dice the potatoes. Peel the garlic; using the flat side of your knife, smash each clove once to flatten. Cut out and discard the core of the cabbage; thinly slice the leaves. Small dice the cod fillets and transfer to a bowl. Thoroughly wash your hands after handling the cod.
2
Cook & mash the potatoes:
Add the potatoes and garlic to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Using a fork, mash until almost smooth. Season with salt and pepper.
3
Make the slaw:
While the potatoes cook, in a large bowl, combine the cabbage, sugar, vinegar and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
4
Form the cod cakes:
Add the cod, matzo meal and egg to the pot of mashed potatoes. Season with salt and pepper. Stir to thoroughly combine. Using your hands, form the mixture into eight 1/4-inch-thick cakes. Transfer to a plate and let rest for 5 minutes.
5
Make the dipping sauce:
While the cod cakes rest, in a bowl, combine the ketchup, mayonnaise and pickle relish. Season with salt and pepper to taste.
6
Cook the cod cakes & serve your dish:
In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Once the oil is hot enough that a cod cake sizzles immediately when added to the pan, working in batches if necessary, add the cod cakes. Cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate. Immediately season with salt and pepper. Transfer the slaw and cooked cod cakes to a serving dish. Serve with the dipping sauce on the side. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and large dice the potatoes. Peel the garlic; using the flat side of your knife, smash each clove once to flatten. Cut out and discard the core of the cabbage; thinly slice the leaves. Small dice the cod fillets and transfer to a bowl. Thoroughly wash your hands after handling the cod.
2
Cook & mash the potatoes:
Add the potatoes and garlic to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Using a fork, mash until almost smooth. Season with salt and pepper.
3
Make the slaw:
While the potatoes cook, in a large bowl, combine the cabbage, sugar, vinegar and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
4
Form the cod cakes:
Add the cod, matzo meal and egg to the pot of mashed potatoes. Season with salt and pepper. Stir to thoroughly combine. Using your hands, form the mixture into eight 1/4-inch-thick cakes. Transfer to a plate and let rest for 5 minutes.
5
Make the dipping sauce:
While the cod cakes rest, in a bowl, combine the ketchup, mayonnaise and pickle relish. Season with salt and pepper to taste.
6
Cook the cod cakes & serve your dish:
In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Once the oil is hot enough that a cod cake sizzles immediately when added to the pan, working in batches if necessary, add the cod cakes. Cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate. Immediately season with salt and pepper. Transfer the slaw and cooked cod cakes to a serving dish. Serve with the dipping sauce on the side. Enjoy!
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