Cod Cakes with Panko Crumbs

For the cod cakes:

Place cod in a shallow skillet or frying pan, cover with water, bring to a boil, reduce heat to a simmer and poach until flaky (takes about ten minutes). Drain fish and set side.

In a large mixing bowl, mix mashed potatoes, 1 1/2 cups panko, green onion, red bell pepper, parsley, salt, beaten eggs and garlic. Stir until blended. Gently mix in poached cod, it will break up and separate into bite sized pieces as you mix it. Be gentle!

Shape mixture into 3″ patties.

In a shallow bowl, add the remaining 1 1/2 cups breadcrumbs. Cover both sides of cod cakes in panko (because the cod cakes are so moist, there’s no need to dip in eggs for coating). Set the coated cakes on a plate.

In a skillet or frying pan, heat the oil to medium. When oil is hot, add a few cakes (don’t crowd the pan). Lightly brown both sides of the cod cakes until golden and crisp. Remove cakes from frying pan and place on paper towels to drain. Repeat with the remaining cakes.

Cover Cakes and store in the refrigerator until ready to serve.

Before serving, place cod cakes on a cooking sheet and bake in a 350 F oven for ten minutes. Remove from oven and drizzle each cod cake with the chilled remoulade sauce.

For the remoulade sauce:

In a medium size mixing bowl, add the sauce ingredients. Stir all ingredients until smooth. Set aside and store in refrigerator until you are ready to drizzle over the cod cakes.