Crispy Potato Fish Cakes with Cod

Ingredients · for 4 (scales to your household)

• 2 tbsp Vegetable oil, divided $0.16
• 1 lb Boneless cod filet $9.98
• 1/2 tsp Salt $0.03
• 1/4 tsp Pepper $0.03
• 2 cups Mashed potato $1.73
• 1 Egg $0.40
• 1 Green onion, minced $0.28
• 1 cup Fresh bread crumbs $1.34
• 1/4 cup All purpose flour $0.07
• 1/2 cup Mayonnaise $0.90
• 2 tbsp Fresh lemon juice $0.42
• 1 1/2 tbsp Brined capers $0.53
• 2 tbsp Minced fresh parsley $0.20
• 1 Green onion, minced $0.28
• 1/2 tsp Salt $0.03

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Heat 2 tbsp oil in a large skillet over medium heat. Add cod, season with salt and pepper. Cook until just barely opaque and flaky. It's better to ever-so-slightly undercook the fish than overcook it at this stage, as you'll be cooking it again in the cakes.
2. Transfer fish to a bowl and break into large flakes with your hands. Add mashed potato, egg, green onion and enough bread crumbs so that the mixture holds a patty shape (if using leftover mash with milk or other liquid added, you'll definitely need the whole cup of crumbs). Use your hands or a big spoon to work everything together until well-combined.
3. Place flour on a shallow plate. Form potato mixture into 16 equal patties between the palms of your hands, dredging both sides in the flour and transferring to a baking sheet as you go. Refrigerate fish cakes 20 minutes to firm up.
4. Wipe out the fish skillet and return to medium heat; add remaining oil. When shimmering hot, add several fish cakes - you'll need to cook them in a few batches to avoid over-crowding the pan. Cook each side for 3-5 minutes, or until golden brown and crisp. Adjust the heat as needed to prevent burning.
5. To make tartar sauce:

Per serving