Cod Cakes

1. 1

   In a pot of boiling water, add some salt and a bouquet garni of bay leaves, black peppercorns and lemon wedges.

2. 2

   Add the cod fillets and boil 10 to 12 minutes; remove the cod from the water and cool in the refrigerator for 1 hour.

3. 3

   Boil the potatoes in plenty of salted water until tender.

4. 4

   Drain, mash and cool completely.

5. 5

   Pan-fry the onions in a little bit of canola oil until soft.

6. 6

   Set aside to cool.

7. 7

   In a large bowl, mix together the cod, potatoes, onions, sour cream, chives, mustard, scallions, Worcestershire sauce, Old Bay, garlic powder, white pepper and 1 tablespoon salt.

8. 8

   Add the breadcrumbs and mix to combine.

9. 9

   Form into 4-ounce cakes.

10. 10

    Heat a large skillet over medium-high heat; add some canola oil and 1 tablespoon melted butter.

11. 11

    Pan-fry the cakes in batches until golden brown, 3 to 4 minutes per side.

12. 12

    Repeat with the remaining cakes, using additional oil and butter as needed.

* Per serving · 4 servings · Values may vary.