Description
Crispy, golden cod cakes made with flaky Atlantic cod, fresh herbs, and a zesty mustard sauce, topped with a perfectly poached egg.
Ingredients
Scale
For the Cod Cakes:
- 1 lb fresh Atlantic cod (or canned, drained)
- 1 cup mashed potatoes
- 1/2 cup panko breadcrumbs
- 1 egg, beaten
- 1/4 cup fresh parsley, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (for frying)
For the Mustard Sauce:
- 1/4 cup mayonnaise
- 1 tablespoon whole-grain mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon honey
- 1/4 teaspoon black pepper
For the Poached Egg (Optional):
- 2 eggs
- 4 cups water
- 1 tablespoon vinegar
Instructions
-
Prepare the Cod Cakes:
- Flake the cooked cod into a bowl.
- Mix with mashed potatoes, panko, egg, parsley, mustard, lemon juice, garlic powder, salt, and pepper.
- Shape into 4 patties.
-
Fry the Cakes:
- Heat olive oil in a pan over medium heat.
- Cook the patties for 3-4 minutes per side until golden brown and crispy.
-
Make the Sauce:
- In a small bowl, mix mayonnaise, mustard, lemon juice, honey, and black pepper.
- Set aside.
-
Poach the Eggs (Optional):
- Bring water and vinegar to a gentle simmer.
- Swirl the water, add eggs, and cook for 3 minutes.
- Remove with a slotted spoon and drain on paper towels.
-
Assemble & Serve:
- Drizzle mustard sauce over the cod cakes.
- Top with a poached egg and garnish with fresh parsley.
- Serve hot and enjoy!
Notes
- For extra crispiness, coat the patties in additional panko breadcrumbs before frying.
- If using canned cod, drain well and remove excess moisture.
- Pair with a light arugula salad or roasted vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Brunch
- Method: Pan-Frying
- Cuisine: Canadian, East Coast
