Cod Patties With Two Dipping Sauces Recipes

COD FISH CAKES

Steps:

• Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
• Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
• Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
• Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.

FISH PATTIES WITH TWO DIPPING SAUCES

Steps:

• Blend or process carrot, zucchini, onion, garlic, chili, ginger, coriander and rind until finely chopped.
• Add fish, sauces and turmeric blend or process until well combined. Shape into patties and for ease of handling refrigerate about 20 min's before using.
• Heat the oil in a pan or on a grill, press panko flakes onto each side of patties and cook over a medium heat, until browned on both sides and cooked through. Serve with dipping sauces.
• Sweet Chili-Coriander Sauce.
• Combine the first three ingredients and stir until sugar dissolves (I usually just zap it in the microwave for about 30 seconds, to heat enough, to dissolve sugar.).
• Stir in herbs and serve.
• Coriander Chili Yogurt.
• Combine all the ingredients in a small bowl and serve.
• To Serve: Arrange patties on a platter plate and serve dipping sauces along side.

COD PATTIES WITH TWO DIPPING SAUCES

Steps:

• Peel and chop sweet potato, add to boiling water and boil until tender, drain, mash, allow to cool.
• Blend or process cod, prawns and egg until well blended, little chunks of cod and prawns are fine, you don't want big whole bits of cod or prawn.
• Add onions, parsley, garlic and potato, stir to combine, making sure all ingredients are well blended. Refrigerate mix while you make the sauces. (don't worry I have not forgot the panko!).
• Tangy Relish Sauce.
• Combine relish, mayo, mustard and juice in a small bowl, place in fridge until needed.
• Creamy Boursin Sauce.
• Combine boursin, mayo and milk, mix, until smooth, add lemon juice, chives, mustard and green onion, stir to combine, again place in fridge until needed.
• Back to the patties.
• Remove fish mix from fridge, pour your panko flakes onto a plate.
• Heat some olive oil in a pan, takes spoonfuls of fish mix and shape into patties (it will be quite sticky don't worry) Coat the outside of each pattie with panko flakes. (I do this instead of mixing panko into mixture as it gives the patties a lovely crisp finish to the outside.
• Add patties to the pan and cook until nicely browned on both sides and cooked through, serve with dipping sauces.

COD CAKES WITH DIJON TARTAR SAUCE

Steps:

• Make the sauce by mixing all the ingredients and refrigerate.
• Preheat oven to 350°F.
• Cook potato in microwave 5 minutes until tender.
• Mash and cool.
• Add remaining ingredients and shape into 12 patties.
• Add 1 tbsp oil to skillet and add 6 patties, cook 2 minutes on each side.
• Spray a baking sheet with cooking spray and add cooked patties.
• Repeat, then add 12 patties to oven, bake for 10 minutes and serve with sauce.

COD CAKES

Steps:

• Fill a shallow, wide pan with high sides with about an inch of water, and set it over high heat. Add the peppercorns, bay leaf and 1 section of the lemon to the water, and allow it to come to a bare simmer. Place the fish into this poaching liquid, and cook, barely simmering, until the flesh has just begun to whiten all the way through, approximately 6 to 8 minutes. Using a wide spatula, carefully remove the fish from the water, and set aside to cool.
• Empty the pan, and return it to the stove, over medium-high heat. Add the butter, and allow it to melt, swirling it around the pan. When the butter foams, add the celery, onions and garlic, and sauté, stirring often, until the vegetables soften and the onions turn translucent, then transfer them to a large bowl.
• In a small bowl, mix together the mayonnaise, mustard, eggs, salt, pepper and seasoning salt (or paprika and hot-pepper flakes), then add this mixture to the bowl with the sautéed vegetables, pour the crushed saltines or bread crumbs over them and stir to combine. Add the parsley, and stir again.
• Flake the cooked fish into the binding sauce carefully, keeping the flakes as whole as you can manage, then gather them into small balls, and form them into patties, 4-6 for a main course, 6-8 for an appetizer. Place them on a sheet pan or platter, cover loosely with plastic wrap and transfer them to the refrigerator for at least 30 minutes to set.
• Set a large sauté pan over high heat, and add to it the neutral oil. When the oil is shimmering, remove the fish cakes from the refrigerator, and carefully sauté the patties until they are golden brown, approximately 4 to 5 minutes a side. Work in batches if necessary. (A small smear of mayonnaise on the exterior of the patties will give them a crisp crust.) Serve them alone, or with greens dressed in a lemony vinaigrette, with the remaining wedges of lemon.