I found this recipe in a PCC Market flyer we got in the mail a month or two ago. I love the flavors in these cakes and that they can be made in advance and kept in the refrigerator (or freezer) until you are ready to cook them. Served with a kale salad and some steamed carrots, it was a light and summery meal we all enjoyed.
Ingredients
2 T oil, divided
3 ribs celery, diced
2 T minced shallot
2 cloves garlic, minced
1 tsp celery seeds
¾ lb mashed potatoes, cooled
2 T chopped fresh parsley
2 T stone ground mustard
Juice and zest from 1 lemon
Salt and pepper to taste
1½ lb cod fillet, cooked and flaked
Panko bread crumbs for coating
1 T unsalted butter
Directions
Heat 1 tsp oil in a small skillet over medium heat. Cook celery, shallot and garlic until soft, about 5 minutes. Stir in celery seeds and cook 1 minute more. Let mixture cool.
In a large bowl, combine celery mixture, potatoes, parsley, mustard, lemon juice and zest, salt and pepper. Fold in flaked cod, being careful not to over mix. Form into 8 ½ inch thick patties and refrigerate for 20 minutes.
Roll chilled cod cakes in bread crumbs, lightly pressing so that they stick into cakes. Heat remaining oil and butter in a large skillet over medium high heat. Cook the cakes until golden brown on each side, 3 to 5 minutes per side.
Here's a link to the original recipe.
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