Cod Cakes with Ginger and Scallions
Between your favorite crab cake and a box of frozen fish sticks lies a world of crisp, easily produced fish cakes that make for great weeknight eating. In addition to fish, they all have two elements in common: something to “bind” the cake as it cooks and a fair amount of seasoning. My favorite way to hold fish cakes together is to mix the flaked meat with mashed potatoes, about three parts fish to one part potato. If you begin with a mild fish, like cod, the flavorings can be as adventuresome as you like. My preferred combination is a hefty dose of ginger and cilantro, spiked with a bit of hot red chile. The result is a zingy cake that needs nothing more than a squeeze of lime.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Boil the potato in salted water to cover until it is tender but not mushy, 30 to 40 minutes.
Step 2
Meanwhile, put the fish in a skillet that can later be covered. Add water to cover, salt the water, and bring to a boil over high heat. Cover, turn off the heat, and set a timer for 10 minutes. Use a slotted spoon to transfer the fish to a bowl.
Step 3
When the potato is done, peel it and mash it with the fish. Add the ginger, cilantro, and chile along with some salt and pepper to taste and work the mixture with your hands until it is well blended. Shape into 8 equal burger-shaped patties.
Step 4
Preheat the broiler and set the rack about 4 inches from the heat source. Brush the patties on both sides with the oil, then place on a nonstick baking sheet. Broil carefully until nicely browned on top, then turn and brown on the other side. Sprinkle with more cilantro and serve hot, with lime wedges.
Variations
Step 5
Panfried Fish Cakes: Increase the oil to 1/3 cup, or more if necessary. Heat about 1/16 inch oil in a large skillet over medium-high heat. When it is hot (a pinch of the fish mixture will sizzle immediately), add the cakes. Cook, turning once, until brown on both sides, about 10 minutes total.
Step 6
Substitute minced garlic, shallot, scallion, or onion for the ginger and parsley for the cilantro.
Step 7
Season with a grating of nutmeg or a teaspoon or more of curry powder (in place of the seasonings in the original recipe).
Step 8
Add 1/4 cup or more sour cream and a little butter to the potato as you mash it.
Step 9
Add minced yellow or red bell pepper to the mix.
Step 10
Serve with Mayonnaise (page 305) or tartar sauce (page 306), Worcestershire sauce, or any other condiment
