- 1 lb russet potatoes,peeled and chopped
- 1 lb cod fillet
- 1 Tbsp spicy ketchup or chili sauce
- a handful of minced fresh parsley
- juice of 1/2 lemon
- 2 large eggs, beaten
- 1/2 tsp each salt and fresh ground black pepper
- 1 sleeve Ritz crackers, finely crushed (use a small food processor or a rolling pin) or Almond meal to suit. About a cup of almond meal.
- several Tbsp avocado oil for frying
- sliced green onion
- chopped parsley
- 1 pasteurized egg, at room temperature
- 1 cup avocado oil, at room temperature
- 1 tsp grainy Dijon mustard
- juice of 1/2 lemon
- 2 Tsp capers
- about 1/2 cup dill pickles, chopped
- 1/4 tsp salt
- fresh cracked pepper to taste
1. Boil potatoes in 2 t. of salt. Cook till soft.
2.Put the cod in a shallow saute pan and cover with cold water. Bring to a boil, and then cover, turn off the heat, and let the fish poach for about 10-15 minutes. Drain.
3. Drain the potatoes and put them into a large mixing bowl. Use the back of a fork to mash them, leaving a little bit of texture
4. Add the ketchup, parsley, lemon juice, beaten eggs, and salt and pepper. Stir briefly to combine, and then add the fish, breaking it apart with your fingers as you add it. I like the fish to remain fairly chunky, so don’t break it apart too much. Fold the fish into the mixture until everything is evenly incorporated. It will be fairly wet.
5. I use a 1/3 cup measure to scoop out the mixture and form into patties. Flour (oat flour)your hands if necessary.
6. Roll each patty in the Ritz cracker crumbs or in almond meal, to coat all surfaces and set on a platter. You can cover and refrigerate the cakes at this point for later cooking if you like.
7. Coat the bottom of a skillet (I like cast iron) with avocado oil and heat on medium heat until hot. Fry the cakes for about 5 minutes on each side until golden, crispy, and hot throughout. Note: the cakes will be very delicate, move and flip them with extra care.
8. Serve immediately on top of a bed of greens. I like to mix the greens with a few chopped ripe tomatoes and some thinly sliced red onion. You can add a little oil and vinegar to the salad if you like before adding the cakes.
9. Serve lots of fresh tartar sauce and lemon wedges on the side
10. To make the tartar sauce: Put all the ingredients into a jar that fits the head of your immersion blender. I find that a 16 oz wide mouth mason jar is the perfect size
11. Set the head of the blender down at the bottom of the jar, and turn it on. Blend for a few seconds and as the sauce starts to thicken, gently raise the blender up to blend all of the contents. This will only take a few seconds. you can pulse the blender a few times to continue to thicken the tartar sauce.
12. Remove the blender, give the sauce a stir, and taste to adjust the seasoning. Screw the cap on the jar and keep refrigerated until needed. Use within a week to 10 days.