Portions: 6 servings Calories: 194kcal |
I bring you a dish I believe can quickly become part of our go-to dishes: codfish and potato fritters. You, too, should add it to your dinner menu.
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- Last revised . Published Mar 23, 2014.Why I ā¤ļø it Recipe Ingredients Video Preparation
Cod cakes.
Why I ā¤ļø it
Quick and easy, these fantastic cod fish cakes are perfect as a light dish for a nice lunch, or as a starter if you're serving a large meal. If you too love fish, this is a dish you'll probably love.
Cod fish cakes recipe
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Utensils and tools
Ingredients
For the dressing
- 1 cup unsweetened low-fat yogurt
- 2 teaspoons capers
- Ā½ teaspoon salt
- Ā¼ teaspoon white granulated sugar
- Ā¼ teaspoon cayenne pepper (or paprika)
For the fish cakes
- 9 ounces of cod fish fillets [0.9 kg]
- Ā¾ pound waxy potatoes [0.34 kg]
- 1 small red onion
- 2 tablespoons chopped cilantro or green onion (extra to garnish)
- 1 teaspoon salt
- Ā¼ teaspoon freshly cracked black pepper
- 1 large egg
- Ā¼ cup vegetable oil for frying
Video
Preparation
Before you start, make sure you have all the ingredients and utensils ready.
Step 1: Mix the dressing
Combine yogurt, capers, salt, sugar, and cayenne pepper.
Mix well, and let it rest in the fridge while you finish cooking the fish cakes.
Step 2: Mince the fish
Dice the fish fillets and mince them in a food processor.
Step 3: Grate potato and onion
Peel the potatoes and grate them using the coarsest side of the box grater.
Grate the onion on the same side.
Step 4: Frying the fish balls
Heat half the oil over medium-low heat in a large, non-stick frying pan.
Fry the codfish and potato mixture by forming small patties with two tablespoons of the patties, never more than three at a time. Once brown on the bottom side, flip carefully and cook until golden brown all over.
When you've gone through half of the mixture, add the remaining oil to the pan and heat again. Continue with the process until there is no more mixture.
Step 5: Serve
Place on a plate covered with a paper towel to absorb excess oil.
Serve alongside the yogurt dressing, garnish with cilantro or green onion.
Top tips
- These are more pan-fried than deep-fried, so I use half of it, then add more so the oil is not soaked into the fritters.
- Egg is the best binder for fish cakes; it works great in traditional Danish fish balls so it will work just as well in this one. The starch in the potatoes helps, too.
- You can use any white fish for this recipe.
Serving suggestions
I had these codfish and potato fritters as lunch, served on a bed of shredded lettuce and the dressing (great too with pre-made tartar sauce, or mustard). Two or three of these will make a very satisfying meal.
These go great drizzled with some lemon juice, so if you have any, serve some wedges on the side.
They can also be served as a side dish or starter in a larger meal.
Nutritional information
Serving: 2g | Calories: 194kcal | Carbohydrates: 11g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 658mg | Potassium: 509mg | Fiber: 1g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 8.4mg | Calcium: 82mg | Iron: 2.2mg
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Codfish and Potato Fritters
Ingredients
For the dressing
- 1 cup low-fat yogurt , unsweetened
- 2 teaspoons caper
- Ā½ teaspoon salt
- Ā¼ teaspoon sugar (white, granulated)
- Ā¼ teaspoon cayenne pepper
For the fritters
- 9 onces bacalao Ā (salted codfish)
- Ā¾ pound waxy potatoes
- 1 red onion (small)
- 2 tablespoons chopped cilantro
- 1 teaspoon salt
- Ā¼ teaspoon pepper (freshly-cracked, or ground)
- 1 egg (large)
- Ā¼ cup oil for frying
Instructions
1. Mixing the dressing
- CombineĀ yogurt,Ā capers,Ā salt,Ā sugar, andĀ cayenne pepper.Mix well, and let it rest in the fridge while you finish cooking the fish cakes.
2. Mincing fish in food processor
- Peel theĀ potatoesĀ and grate them using the coarsest side of the box grater.Grate theĀ onionĀ on the same side.
3. Frying
- Heat half theĀ oilĀ over medium-low heat in a large, non-stick frying pan.Fry the codfish and potato mixture by forming small patties with two tablespoons of the patties, never more than three at a time. Once brown on the bottom side, flip carefully and cook until golden brown all over.When you've gone through half of the mixture, add the remaining oil to the pan and heat again. Continue with the process until there is no more mixture.
4. Serving
- Place on a plate covered with a paper towel to absorb excess oil.Serve alongside the yogurt dressing.
Nutrition
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By Tia Clara
, published Mar 23, 2014 on
Maria
Hello I just found your page while searching the internet for some recipes and Iām so glad I found it! Iām loving all of your recipes but I would love to know the serving size for each recipe because I usually cook for a lot of people.Thank you for sharing!
Tia Clara
Hi Maria, thanks for visiting. All the recipes have the servings they yield, they are in the same area where the cooking times, preparation, etc. are.
Lourdes Padron
Thank you for all the great recipes.
Irma suarez
Me encatan todas tu resetas
Emee
Thank you, Clara, for a very well put together webbie.
My Grams hailed from Newfoundland, Canada.
Cod was a huge staple in her life, along with her 10 siblings. (Really)
Ergo, potatoes were always added, to stretch the meal.
Further, have you ever baked fresh cod with salsa? Delish. Just have to drain
the liquid halfway through the 1/2 hour cooking. Depending on the size of the
filet, cover the top with salsa and bake at 350. @15 mins drain and continue baking. I serve it over quinoa.
Eloisa
This looks amazing! And would love to try it. Just wondering though, can the salted cod fish be replaced by fresh unsalted cod? Thanks for sharing these recipes!
Tia Clara
Cooking times, flavors and texture will be different. But you can try it as a different dish.
Amy Gonzales
I'll definitely try this recipe.