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Atlantic Cod Fish Cakes with Maple-Dijon Glaze
Flaky Atlantic cod is mashed with potatoes and herbs, then pan-fried to golden perfection, and finished with a sweet and tangy maple-Dijon glaze, a modern twist on a Maritime classic.
ð§ ææ
- 500 g Atlantic cod fillets(skinless and boneless)
- 750 g Russet potatoes(peeled and quartered)
- 1 beaten Large egg
- 3 tbsp Fresh parsley(chopped)
- 2 tbsp Fresh chives(chopped)
- 1 tsp Lemon zest
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 3 tbsp Vegetable oil or butter(for frying)
- 0.25 cup Maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp White wine vinegar
ðšâð³ äœãæ¹
- 1
Place cod fillets in a saucepan with enough water to cover. Bring to a simmer and poach gently for 5-7 minutes, or until the fish is cooked through and flakes easily. Drain well and flake the cod into a large bowl, discarding any small bones.
- 2
While the fish is poaching, boil the quartered potatoes in salted water until tender, about 15-20 minutes. Drain thoroughly and mash them until smooth. Add the mashed potatoes to the bowl with the flaked cod.
- 3
Add the beaten egg, chopped parsley, chives, lemon zest, salt, and pepper to the cod and potato mixture. Gently mix everything together until just combined. Be careful not to overmix.
- 4
Form the mixture into 4-6 patties, about 1 inch thick.
- 5
In a small bowl, whisk together maple syrup, Dijon mustard, and white wine vinegar to make the glaze. Set aside.
- 6
Heat vegetable oil or butter in a large skillet over medium-high heat. Carefully place the fish cakes in the hot skillet and cook for 4-5 minutes per side, until golden brown and heated through.
- 7
Once cooked, brush the tops of the fish cakes with the maple-Dijon glaze. Serve immediately.
ð¡ ããã®ã³ã
- âEnsure the potatoes are very dry after boiling to prevent the fish cakes from becoming too wet.
- âFor crispier fish cakes, you can lightly coat them in panko breadcrumbs before frying.
- âThe glaze can be warmed gently before brushing onto the fish cakes.
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- Add a pinch of cayenne pepper to the glaze for a spicy kick.
- Incorporate finely diced red bell pepper or corn into the fish cake mixture.
- Serve with a side of tartar sauce or a simple green salad.