New England Cod Cakes

New England Cod Cakes

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  • Each cod cake
  • 270 cal
  • 9g fat (2.5g sat)
  • 50mg chol
  • 450mg sodium
  • 23g carb
  • 3g fiber
  • 25g protein


  • 2 tablespoons high-heat oil, divided
  • 3 ribs celery, diced
  • 2 tablespoons minced shallots
  • 2 cloves garlic, minced
  • 1 teaspoon celery seeds
  • 3/4 pound potatoes, cooked and mashed
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons stone ground mustard
  • 1 lemon, zested and juiced
  • Salt and pepper, to taste
  • 1 1/2 pounds cod fillets, cooked and flaked
  • Panko breadcrumbs, for coating
  • 1 tablespoon unsalted butter


Heat 1 teaspoon oil in a small skillet over medium heat. Cook celery, shallots 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 zest and juice, salt and pepper. Fold in flaked cod, being careful not to over mix. Form into 8 (1/2-inch-thick) patties and refrigerate for 20 minutes.

Roll chilled cod cakes in breadcrumbs, lightly pressing so that they stick to the cakes. Heat remaining oil and butter in a large skillet over medium-high heat. Cook cakes until golden brown on each side, 3 to 5 minutes per side.

Special notes:

You can substitute many kinds of cooked white fish for the cod in this recipe.

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