NYT Cooking: Cod cakes are terrific with cod, but can be made with any white-fleshed fish. Poach the fillets in bay-leaf-scented water, then flake the cooled meat into a New Englandish mirepoix of sautéed onions and celery. Eggs and cracker crumbs will help bind everything together below a drift of spice. Make sure to leave some time to chill the resulting patties in the refrigerator...
The English Kitchen: Cod Fish Cakes and Tartar Sauce. This is a "died" because you don't add the breadcrumbs you only coat them before frying but that doesn't work.. They fall apart. Flavor was nice tho
To cook fish for this recipe, place the fish in a micro-wave safe dish. Cover and cook on high for 7 to 9 minutes, turning once until fish flakes easily. In a skillet, combine tomatoes with liquid, 1/2 cup onions, ginger and red pepper flakes. Cook uncovered, over high heat until thickened, stirring occasionally. Add […]
Fish Cakes, you can buy them from the supermarket or make them to your taste. This recipe is perfect for fish cakes, of course you can store them. I would definitely add some masalas to it to give it that distinct Indian flavor - a dash of turmeric, little bit of mustard, fresh cilantro etc. I will go with this recipe with just these minor alterations.
These tasty little cod cakes are terrific to have on hand in the freezer. You can take out and cook as many or as few as you need. Defrost them overnight in the refrigerator, and they'll be ready to cook the next day. Serve the cakes with your favorite tartar sauce.