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Pan-Fried Cod & Potato Cakes

with Marinated Cabbage Slaw

  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 550 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
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.

Cook & mash the potatoes:
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.

Make the slaw:
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.

Form the cod cakes:
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.

Make the dipping sauce:
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.

Cook the cod cakes & serve your dish:
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!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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.

Cook & mash the potatoes:
Make the slaw:
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.

Form the cod cakes:
Make the dipping sauce:
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!

Cook the cod cakes & serve your dish: