New England Cod Cakes | PCC Natural Markets

New England Cod Cakes

Serves: 4 to 6

Your rating: None (2 votes)

These ingredients are:
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A classic preparation that uses mashed potatoes as the filler, these flaky, mild cod cakes have delicious crispy edges.



Heat 1 teaspoon oil in a small skillet over medium heat. Cook celery, shallots and garlic until soft, about 5 minutes. Stir in celery seeds and cook 1 minute more. Let mixture cool.

In a large bowl, combine celery mixture, potatoes, parsley, mustard, lemon juice and zest, salt and pepper. Fold in flaked cod, being careful not to over mix. Form into eight 1/2-inch-thick patties and refrigerate for 20 minutes.

Roll chilled cod cakes in bread crumbs, lightly pressing so that they stick to the cakes. Heat remaining oil and butter in a large skillet over medium-high heat. Cook the cakes until golden brown on each side, 3 to 5 minutes per side.


You can substitute many kinds of cooked white fish for the cod in this recipe.

Each cod cake: 270 cal, 9g fat (2.5g sat), 50mg chol, 450mg sodium, 23g carb, 3g fiber, 25g protein

Recipe by Jackie Freeman, PCC Chef

More about: cod, white fish


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These were delicious

These were delicious especially since they did not have any red peppers to hide the code taste.

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