Cod Cakes



U.S. Metric Ingredients
2 lb 900 g Cooked cod
2 lb 900 g Potato purée
oz ( eggs) 70 g ( eggs) Whole eggs, beaten
oz (1 yolk) 20 g (1 yolk) Egg yolks, beaten
to taste to taste Salt
to taste to taste White pepper
pinch pinch Ground ginger
    Standard Breading Procedure:
as needed as needed Flour
as needed as needed Egg wash
as needed as needed Bread crumbs
as desired as desired Tomato sauce or tartar sauce



  1. Flake the fish until it is well shredded.
  2. Combine with the potato, egg, and egg yolk. Mix well.
  3. Season to taste with salt, pepper, and a Little ground ginger.
  4. Scale the mixture into -oz (75-g) portions. Shape into round, slightly flattened cakes.
  5. Pass the cakes through the Standard Breading Procedure.
  6. Deep-fry at 350°F (175°C) until golden brown.
  7. Serve 2 cakes per portion. Accompany with tomato sauce or tartar sauce.

Per serving: Calories, 280; Protein, 23 g; Fat, 6 g (19% cal.); Cholesterol, 110 mg; Carbohydrates, 33 g; Fiber, 2 g; Sodium, 360 mg.


Salmon or Tuna Cakes

Prepare as in the basic recipe, using well-drained canned salmon or tuna. If you have duchesse potato mixture on hand, simply combine equal parts fish and duchesse mixture. No additional eggs are needed, as the potatoes already contain eggs.