Pan-Fried Cod & Potato Cakes

with Marinated Cabbage Slaw

50 MIN

4 Servings

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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.

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Nutrition

PER SERVING
Calories

570 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

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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!