Potato Cod Cakes


1lb. salted cod fillets, prepared & flaked
3 cups potatoes, cooked & grated (about 2 large potatoes)
½ cup flour plus 2 tbsp.
4 cloves garlic, roasted & mashed to a paste
4 eggs
2 cups panko bread crumbs
¼ cup heavy cream
1 tbsp. fresh chives, minced
2 tsp. parsley, chopped
1 tsp. fresh dill, chopped
¾ tsp. white pepper fresh ground
½ tsp. salt (optional)
¼ tsp. paprika
¼ tsp. black pepper
Pinch of cayenne pepper
Vegetable oil

Ingredients for Tartar Sauce
1 cup mayonnaise
2½ tbsp. cornichons, finely chopped
2 tsp. scallions, minced
1 tsp. fresh dill, minced
1 tsp. parsley leaves, minced
1 tsp. chives, finely chopped
1 tsp. fresh tarragon leaves, minced
1 tsp. lemon juice
½ tsp. Dijon mustard
½ tsp. lemon zest
Salt and white pepper to taste


In a mixing bowl combine the potato, cod and 2 tbsps. of flour, mix lightly to blend. In a small bowl add the mashed garlic and the cream and stir to blend. Add 2 of the eggs and beat lightly to combine. Add to the potato-cod mixture along with ¼ tsp. of the salt, white pepper, chives, parsley and dill; stir to blend well. Line a baking sheet with a piece of parchment paper and separate the mixture into…“ cup portions.

Take out 3 medium size mixing bowls. In the first bowl combine the remaining ½ cup of flour and ¼ tsp. black pepper. In the second bowl combine the 2 remaining eggs and ¼ tsp. salt; beat lightly to combine. Place the panko bread crumbs in the third bowl. Shape the mixture into small cakes about 2½ inches. Working quickly, gently coat the cake first with flour, shaking to remove any excess, and then dip completely in the egg wash. Transfer to the bowl with the panko and coat completely with crumbs. Place on a parchment lined baking sheet and repeat with the remaining cakes. Refrigerate for at least ½ hour before proceeding to cook.

To cook the salt fish cakes, heat vegetable oil in a large skillet, add the fish cakes, and cook until golden brown on both sides about, 2 to 3 minutes per side. Transfer to paper towel-lined plate to drain. Serve hot, with Tartar Sauce, lemon wedges and sprig of fresh dill.

Makes 12 portions.

Preparation for Tartar Sauce
In a non-reactive bowl add the mayonnaise, cornichons, scallions, dill, parsley, chives, tarragon, mustard and lemon zest mixing well. Add the lemon juice and stir, season with salt and pepper to taste. Refrigerate until ready to use.