Cod Cakes

7 Cakes
1 hr

My hubby is extremely picky about the type of seafood he eats. Prior to meeting me he didn’t touch the stuff and he wouldn’t go near sushi. I remember once when we were dating, he picked up a free sample while we were grocery shopping, ate it without thinking and he nearly spat it out. It turns out it was seaweed snacks and he could not bear the taste. Nowadays, I’ve converted him to eat a lot of different seafood. He still won’t touch anything that is too fishy but for the most part, he will eat without complaint except for leftover fish. He never touches that. That brings me to these cod cakes. You can form them smaller and make cakes which I like to eat with a salad or bigger and turn them into burgers. I was actually shocked to find that my hubby ate all the leftovers so I can say that they are pretty darn good for him to do that!

Recipe details
  • 7  Cakes
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
Show Nutrition Info
Hide Nutrition Info

  • 2 lbs fresh cod
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/4 cup Japanese mayo
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 2 garlic cloves, finely minced
  • 3/4 tsp salt
  • black pepper
  • 3/4 cup panko bread crumbs
  • 1/4 cup parsley, finely chopped
  • 1 egg
  • olive oil

Preheat oven to 375F.
Season the cod with the garlic powder, onion powder, paprika and salt and pepper. Bake in the oven for 12-15 mins until just baked through.
In a large mixing bowl, combine the mayo, Dijon mustard, lemon juice, garlic, panko, parsley, egg, salt and pepper.
When the cod has finished cooking, cool and flake. Add the flaked cod to the panko mixture. Mix to combine.
Shape into cakes.
Heat a frying pan over medium high heat. Add in olive oil and pan fry until golden and well browned on one side. Flip, reduce heat to medium and continue to cook until the second side until golden and well browned.
Serve with a salad or with aioli as an appetizer.