Panko Cod Cake Burgers
Time: 45
Yield: 6 servings
For this recipe, we’re starting with a fresh cod fillet — a less common choice for cod cakes that delivers a clean, delicate flavor and a wonderfully moist interior. These versatile cakes are perfect on a toasted bun for a cod burger, plated alongside vegetables, or served with a salad.
They can be made in advance, chilled, and cooked later. A food processor will make preparation easier.
Ingredients
4 portions COD FILLET (~1¼ lb), pressed dry with paper towels
1 NEW POTATO (~½ lb), microwaved and mashed
2 large EGGS
3 Tbsp PANKO BREAD CRUMBS
3 Tbsp FRESH PARSLEY
Zest of 1 small LEMON
1 small SHALLOT or 2 SCALLIONS
4 FRESH BASIL LEAVES
1 tsp DIJON MUSTARD
1 medium GARLIC CLOVE
¾ tsp SMOKED PAPRIKA
¾ tsp SALT + ¼ for the potato
¼ tsp BLACK PEPPER
Pinch CAYENNE PEPPER (optional)
¾ cup PANKO BREAD CRUMBS
¼ VEGETABLE OIL for frying
½ cup TARTAR SAUCE
Directions
1. COOK & MASH THE POTATOES
Pierce potato with a fork. Microwave on HIGH for 5-6 minutes until tender throughout. Let cool slightly, then add ¼ tsp salt and mash with a fork or in the food processor.
2. MAKE THE FLAVOR BASE
In a food processor add parsley, basil, lemon zest, shallot, Dijon mustard, garlic, smoked paprika, salt, pepper, 3 Tbsp panko, and cayenne. Process until finely minced and well combined. Scrape mixture into a large bowl.
3. PROCESS THE COD
Cut pressed-dry cod into 1-inch chunks. Add to food processor and pulse 8 times until finely chopped into small flakes (not a paste). Transfer cod to the bowl with the flavor base. Drying the cod dry before processing ensures better texture.
4. MIX & FORM THE CAKES
Add mashed potatoes and the egg to the bowl. Gently mix with your hands until evenly combined.
Use a 1/2-cup measure to portion mixture into patties about 1/2 inch thick. Lightly coat each patty in extra panko.
5. CHILL TO SET
Arrange patties on a parchment-lined tray. Refrigerate for 45 minutes or freeze for 12-15 minutes before cooking. The quick chill before frying helps patties hold together.
6. FRY THE CAKES
Heat ¼ cup vegetable oil in a deep in a skillet over medium heat. Fry patties for 2.5 minutes per side until golden.
7. FINISH IN THE OVEN
Transfer to a baking sheet and bake at 250 °F until internal temperature reaches 150-155 °F, about 5 minutes for 1/2-inch-thick patties.
8. SERVE
Serve hot on toasted buns with your favorite toppings such as tartar sauce, slaw, greens, or tomato. You can find our tartar sauce recipe on our website www.redsalmon.com/recipe/reids-terrific-tartar-sauce/
