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1
For the cod cakes:
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Place cod in a shallow skillet or frying pan, cover with water, bring to a boil, reduce heat to a simmer and poach until flaky (takes about ten minutes).
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3
Drain fish and set side.
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4
In a large mixing bowl, mix mashed potatoes, 1 1/2 cups panko, green onion, red bell pepper, parsley, salt, beaten eggs and garlic.
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Stir until blended.
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Gently mix in poached cod, it will break up and separate into bite sized pieces as you mix it.
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Be gentle!
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Shape mixture into 3 patties.
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In a shallow bowl, add the remaining 1 1/2 cups breadcrumbs.
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10
Cover both sides of cod cakes in panko (because the cod cakes are so moist, theres no need to dip in eggs for coating).
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Set the coated cakes on a plate.
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12
In a skillet or frying pan, heat the oil to medium.
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13
When oil is hot, add a few cakes (dont crowd the pan).
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14
Lightly brown both sides of the cod cakes until golden and crisp.
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15
Remove cakes from frying pan and place on paper towels to drain.
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16
Repeat with the remaining cakes.
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Cover Cakes and store in the refrigerator until ready to serve.
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18
Before serving, place cod cakes on a cooking sheet and bake in a 350 F oven for ten minutes.
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19
Remove from oven and drizzle each cod cake with the chilled remoulade sauce.
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20
For the remoulade sauce:
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In a medium size mixing bowl, add the sauce ingredients.
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Stir all ingredients until smooth.
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Set aside and store in refrigerator until you are ready to drizzle over the cod cakes.
