Greek Cod Fish Cakes With Lemon Capers Aioli
User Reviews
4.5
8 reviews
Excellent
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Prep Time
15 mins
-
Cook Time
30 mins
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Additional Time
30 mins
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Total Time
1 hr 15 mins
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Servings
16 fishcakes
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Calories
395 kcal
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Course
Main Course, Appetizer
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Cuisine
Greek
Greek Cod Fish Cakes With Lemon Capers Aioli
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Easy codfish cakes with lots of herbs and habanero pepper.
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Ingredients
- 1.5 lb cod fillet fresh
- 2 potato medium Yukon Gold
- ⅔ cup milk
- ¾ cup water
- 1 garlic clove
- 2 teaspoon thyme chopped if they are large, leave as is if small, fresh leaves
- 2 tbsp parsley chopped, fresh
- 2 tablespoon dill fresh
- 1 tablespoon red pepper flakes
- 2 egg
- 2¼ cup breadcrumbs
- 1 habanero pepper cut in small dice, hot pepper like
- 2 cups olive oil for frying, light
- 1 teaspoon salt sea salt
- black pepper freshly ground
for the lemon aioli
- 4 tablespoon mayonnaise
- 1 tablespoon capers
- 2 lemon juiced, plural
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- 2 garlic cloves, minced
- salt optional, add a small pinch if you need to, sea salt
Instructions
- Wash potatoes well and cut them into squares. Place them in a saucepan, cover with cold water—boil potatoes for 20 minutes. Drain and mash potatoes in a bowl with a potato masher or a fork.
- Place the codfish fillets in a saucepan and cover with the milk. Poach fish for 5 minutes. Let it cool, and then pluck it with your fingers into pieces.
- Add fish to the same bowl as the potatoes.Add the diced hot pepper, the scallions, the chopped parsley, dill, thyme, red pepper flakes, one teaspoon sea salt, and ground a generous amount of freshly ground pepper.
- Mix everything very well and shape the mixture into patties - about 18 pieces. Arrange them on a baking sheet or plates, cover with cling film and refrigerate for 30 minutes to allow them to firm up.
- Put some flour in a bowl and season with sea salt and pepper. In another bowl, beat the eggs. Add the breadcrumbs to a third bowl. Dip the patties in the flour, then in the egg, and finally in the breadcrumbs, covering them well.
- Fry them in a saucepan with hot olive oil for 4 minutes in total, until golden brown.Place croquettes on a wire rack or paper towels to absorb the extra oil.
Make the lemon caper aioli
- While the codfish cakes are in the fridge, mix all aioli ingredients together. Adjust seasoning to your liking.
Notes
- Fry the codfish cakes 2-3 at a time. Don't crowd the pan so that the temperature of the oil does not drop.
- Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.
- Fry the codfish cakes 2-3 at a time. Don't crowd the pan so that the temperature of the oil does not drop.
- You can use other flaky white fish apart from cod, such as pollack or haddock.
- This recipe is a great way to use up leftover fish if you have it.
- I used Yukon gold potatoes in this recipe. I don't peel them because the skin is thin, and I don't mind it in the mix. You can certainly peel the Yukon gold; it is up to you. If you use any other kind, like russet, etc, the potatoes need to be peeled ahead of boiling.
Nutrition Information
Show Details
Calories
395kcal
(20%)
Carbohydrates
17g
(6%)
Protein
11g
(22%)
Fat
32g
(49%)
Saturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
41mg
(14%)
Sodium
197mg
(8%)
Potassium
353mg
(8%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
272IU
(5%)
Vitamin C
13mg
(14%)
Calcium
61mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16fishcakes
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 17g | 6% |
| Protein | 11g | 22% |
| Fat | 32g | 49% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 197mg | 8% |
| Potassium | 353mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 272IU | 5% |
| Vitamin C | 13mg | 14% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
8 reviews
Excellent
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