Cod and Potato Cakes
Why This Recipe Works
Cod and potato cakes are a seaside classic, served from Rhode Island to the Maritimes. We used a relatively small amount of mashed potato to keep the cod flavor at the forefront. We cooked the fish and potato without extra liquid (the former in a skillet and the latter in the microwave) to keep the cakes firm rather than mushy. A single egg helped bind the cakes, and a short stint in the freezer firmed them up so they were easy to maneuver in a skillet. Simple aromatics—garlic, scallions, and thyme—complemented the mild fish.