Salt-Cured Cod Cakes & Feta Salad
with Tzatziki & Cucumber-Mint Lemonade
- Milk
- Wheat
- Fish
- Eggs
The stars of this light Mediterranean plate are the flaky cod cakes made with salt-cured fish, creamy potatoes, and scallions, coated in light, crunchy panko, then pan-fried till golden and crispy. They’re served with a tangy Greek-style salad dotted with feta and a cool cucumber tzatziki sauce—plus a refreshing homemade cucumber-mint lemonade.
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
12 ounce
Potatoes
4 ounce
Heirloom Grape Tomatoes
¼ ounce
Mint
2 unit
Lemon
4 ounce
Mixed Greens
1 unit
Mini Cucumber
5 teaspoon
Red Wine Vinegar
10 ounce
Icelandic Cod
(Contains: Fish)
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Scallions
1 unit
Bell Pepper
2 ounce
Tzatziki Sauce
Not included in your delivery
4 teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Olive Oil
3 tablespoon (tbsp)
Sugar
0.13 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Thinly slice cucumber into rounds; place in a small bowl. Toss with a pinch of salt and 3 TBSP sugar (6 TBSP for 4 servings); set aside, tossing occasionally.
-
Pat cod* dry with paper towels; quarter each piece lengthwise into strips. Place in a medium bowl; toss with 2 TBSP salt (4 TBSP for 4). Set aside, tossing occasionally, for at least 30 minutes.
-
Dice potatoes into ½-inch pieces. Trim and thinly slice scallions. Reserve two sprigs of mint for garnish; pick remaining leaves from stems. Halve tomatoes. Halve, core, and thinly slice bell pepper into strips. Quarter lemons.
-
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook 8 minutes.
-
Once potatoes have cooked 8 minutes and cod has cured at least 30 minutes, rinse salt from cod. (TIP: Add water to bowl, swish around, and discard water.) Add cod to pot with potatoes. Stir to submerge fish; boil for 2 minutes more. Wash and dry bowl used for cod.
-
Thoroughly strain cod and potatoes and gently shake off excess liquid; transfer to bowl used for curing cod.
-
Add scallions, mayonnaise, and 1½ TBSP panko (3 TBSP for 4 servings) to bowl with cod and potatoes. Using the side of a large spoon, break up fish into pieces and mix until evenly combined and some potatoes are mashed. (Don’t fully mash the mixture!) Refrigerate for 10 minutes.
-
Meanwhile, in a large bowl, whisk together vinegar, 2 TBSP olive oil, a pinch of sugar, salt, and pepper (4 TBSP olive oil and big pinch of sugar for 4).
-
Spread remaining panko into an even layer on a plate.
-
Divide cod mixture into four equal portions (eight portions for 4) and form into 1-inch-thick patties.
-
Working one at a time, coat both sides of patty. Repeat until all flat sides of patties are coated (discard any remaining panko).
-
Heat a large drizzle of oil in a large pan over medium-high heat.
-
Add cod cakes and cook, undisturbed, until browned on both sides, 1-3 minutes per side (for 4 servings, work in batches). (You may need to add more oil before flipping or between batches.)
-
Divide cured cucumber (reserving syrup) and mint leaves between glasses. Using a muddler or the handle end of a wooden spoon, carefully pulverize cucumber and mint.
-
Add as much cucumber syrup and lemon juice as you like; top each glass with 1 cup water and ice and mix thoroughly. TIP: Try it with sparkling water or add a splash of your favorite spirit!
-
To bowl with dressing, add mixed greens, tomatoes, bell pepper, and feta; toss to coat.
-
Divide salad and cod cakes between plates. Top cod cakes with tzatziki. Garnish drinks with reserved mint sprigs and serve with any remaining lemon wedges on the side.
