Published March 13, 2013 | Written by The Healthline Editorial Team
Crispy on the outside and fluffy in the middle, these light yet filling cakes go wonderfully with a crunchy summer salad and a scoop of créme fraiche. Prepare them ahead of time and keep frozen till needed.
|Serving size:||2 patties|
|Calories per serving:||483|
|Total Fat 18.1g||28%|
- 1 pound russet potatoes, peeled and chopped
- 1 pound cod fillets, skinned
- 3 cups skimmed milk
- 1 tsp salt
- 1/2 tsp pepper
- Juice of 1 lemon
- 4 tbsp fresh flat leaf parsley
- 1/2 tsp cayenne pepper
- 4 tbsp plain flour
- 1 large egg, beaten
- 4 ounces coarse ground polenta
- 4 tbsp vegetable oil
Step by Step:
- Bring a large saucepan of salted water and a medium saucepan of milk to a boil. Add the cod to the milk and simmer for 20-25 minutes or until the fish flakes apart against the back of a fork. Add the potatoes to the water and simmer for 20-25 minutes or until the potatoes are soft.
- Drain the cooked potatoes and mash them in the saucepan along with salt, pepper, and a splash of poaching liquid until smooth. Add the fish, parsley, cayenne pepper, and lemon juice to the potatoes and mix together until just combined.
- Place three plates on the counter next to the stove. Put flour in the first, beaten egg in the second, and polenta in the plate closest to the stove. Divide the potato-fish mixture into eight equal portions, roll into a ball, and flatten into a patty. Dip the patty in a light coating of flour, then egg, then polenta. Fry over a medium heat in vegetable oil for a 2-3 minutes on each side or until golden brown.