Creamy Potato Cod Cakes
with Green Salad and Lemon Aioli
Think of these as a swankier, more sophisticated version of fish sticks. You’ve still got flaky, tender fish in a crispy breaded coating. But when shaped into patties with creamy potatoes and peppy Cajun spices mixed in, they somehow seem extra elegant. If you want to get fancy and call them croquettes, go right ahead.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
2 unit
Scallions
2 clove
Garlic
1 unit
Lemon
11 ounce
Cod Fillets
(Contains Fish)
2 tablespoon
Mayonnaise
(Contains Eggs)
1 tablespoon
Cajun Spice Blend
½ cup
Panko Breadcrumbs
(Contains Wheat)
2 ounce
Arugula
Not included in your delivery
4 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Peel potatoes, then dice into ½-inch cubes. Place in a medium pot with enough salted water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, 10-15 minutes. Drain.
Trim, then finely chop scallions. Mince or grate garlic. Halve lemon; cut one half into wedges. Pat cod dry with a paper towel, then cut into ½-inch cubes. In a small bowl, combine mayonnaise, a pinch of garlic, and a squeeze of lemon. Season with salt, pepper, and more lemon and garlic (to taste, but save a little garlic for the potatoes). Set aside.
Melt 1 TBSP butter in pot used for potatoes over medium-low heat. Add scallions and remaining garlic. Cook, tossing, until scallions are softened and garlic is fragrant, 1-2 minutes. Return potatoes to pot and mash with a potato masher or fork until smooth. Season with salt and pepper. Remove from heat.
Add cod to mashed potatoes in pot along with 2 tsp Cajun spice (we sent more). Stir to combine. Add panko to a shallow dish. Season with remaining Cajun spice, salt, and pepper. Using wet hands, shape cod mixture into 4 equallysized cakes. Press cakes into panko, turning to coat all over. TIP: Planning ahead? Let the cakes chill in the fridge until firm, 15-30 minutes.
Heat 1 TBSP oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add cod cakes and cook until browned and crisped, 5-7 minutes per side, flipping them over carefully. TIP: Add another drizzle of oil if the pan seems dry.
Toss arugula, a drizzle of oil, and a squeeze of lemon juice in a medium bowl. Season with salt and pepper. Divide cod cakes between plates, then dollop with aioli. Serve with salad on the side and lemon wedges for squeezing over.
