Wayne Gisslen

Cod Cakes

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Preparation info
  • Portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
2 lb

Method

  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 2½-oz (75-g) portions. Shape into round, slightly flattened cakes.
  5. Pass the cakes through the Standard Bre

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