Cod and Potato Cakes

Ingredients

1 1/4 cup / 300 ml

fine whole-wheat breadcrumbs, divided

1 cup / 250 g

Egg Creations Fat Free Original, well shaken and divided

2 tsp / 10 ml

dry mustard powder

1 tsp / 5 ml

lemon zest

2

clove of garlic, minced

3/4 tsp / 4 ml

salt

1/2 tsp / 2 ml

pepper

1 pound / 500 g

boneless cod fillets, cubed

1 cup / 250 ml

cooked, peeled and fork-mashed potato

2

green onions, finely chopped

1

rib celery, finely chopped

1/4 cup / 50 ml

finely chopped fresh parsley leaves

2 tbsp / 30 ml

canola oil

Directions

1. Stir 1/4 cup (50 mL) each of the breadcrumbs and egg together until combined; stir in the mustard powder, lemon zest, garlic, salt and pepper. Pulse the cod in the bowl of a food processor fitted with a metal blade until uniformly chopped. Add the cod, potatoes, green onions, celery and parsley to the egg mixture; mix gently until combined.

2. Divide the mixture into 6 equal portions and form into 3/4-inch (2 cm) thick patties. Place the remaining egg and breadcrumbs in separate shallow dishes; dip each patty in the egg and then coat in the breadcrumbs. (Discard any leftover egg and breadcrumbs.)

3. Heat the oil in a large, non-stick skillet set over medium-high heat. Place the patties in the skillet and cook for 3 to 4 minutes per side or until golden and fish is cooked.

Tips

1. For smaller households, patties can also be frozen after assembling. Remove from the freezer the day before and cook the cold, raw patties, adding up to 1 minute longer per side.

2. Serve fish cakes with a tartar sauce or make a leaner condiment by stirring 1 cup (250 mL) plain yogurt with 1 tsp (5 mL) finely grated lemon zest and 1/4 tsp (1 mL) dried dill weed.