Greek Cod Cakes Recipe

Name: Greek Cod Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cakes:; 2 cups 2% reduced-fat milk; 1 pound cod fillets, cut into 2-inch pieces; 1/2 cup panko (Japanese breadcrumbs), divided; 2 tablespoons minced fresh flat-leaf parsley; 1 tablespoon grated onion; 1 1/4 teaspoons grated lemon rind; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 large egg, lightly beaten; 1 large egg white, lightly beaten; 1 garlic clove, minced; 2 tablespoons fresh lemon juice, divided; 2 tablespoons olive oil, divided; Sauce:; 1/4 cup canola mayonnaise; 1 tablespoon chopped fresh flat-leaf parsley; 1 teaspoon chopped fresh dill; 1 teaspoon Dijon mustard; 1 teaspoon fresh lemon juice; 1/2 teaspoon minced fresh garlic; 1/4 teaspoon freshly ground black pepper

Servings: persons

Cakes:
2 cups 2% reduced-fat milk
1 pound cod fillets, cut into 2-inch pieces
1/2 cup panko (Japanese breadcrumbs), divided
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon grated onion
1 1/4 teaspoons grated lemon rind
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large egg, lightly beaten
1 large egg white, lightly beaten
1 garlic clove, minced
2 tablespoons fresh lemon juice, divided
2 tablespoons olive oil, divided
Sauce:
1/4 cup canola mayonnaise
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh dill
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1/2 teaspoon minced fresh garlic
1/4 teaspoon freshly ground black pepper

1
Bring milk to a simmer over medium heat in a medium, heavy saucepan. Add fish; cover and simmer for 5 minutes or until fish flakes easily when tested with a fork. Drain well. Combine fish, 1/4 cup panko, and next 8 ingredients (through 1 garlic clove); stir in 1 tablespoon juice. Divide fish mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Dredge patties in remaining 1/4 cup panko, pressing to coat.
2
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add 4 patties to pan, and cook for 4 minutes on each side or until golden. Remove from pan, and drain on paper towels. Repeat procedure with remaining olive oil and patties. Drizzle with remaining 1 tablespoon juice.
3
To prepare sauce, combine canola mayonnaise and remaining ingredients. Serve sauce with cakes.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Cakes:, 2 cups 2% reduced-fat milk, 1 pound cod fillets, cut into 2-inch pieces, 1/2 cup panko (Japanese breadcrumbs), divided, and more.

Yes, Greek Cod Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Greek Cod Cakes

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