Pan-Fried Cod & Potato Cakes with Marinated Cabbage Slaw

Step 1

1 Prepare the ingredients: Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and large dice the potatoes. Peel the garlic; using the flat side of your knife, smash each clove once to flatten. Cut out and discard the core of the cabbage; thinly slice the leaves. Small dice the cod fillets and transfer to a bowl. Thoroughly wash your hands after handling the cod.

Step 2

2 Cook & mash the potatoes: Add the potatoes and garlic to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Using a fork, mash until almost smooth. Season with salt and pepper.

Step 3

3 Make the slaw: While the potatoes cook, in a large bowl, combine the cabbage, sugar, vinegar and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Step 4

4 Form the cod cakes: Add the cod, matzo meal and egg to the pot of mashed potatoes. Season with salt and pepper. Stir to thoroughly combine. Using your hands, form the mixture into eight 1/4-inch-thick cakes. Transfer to a plate and let rest for 5 minutes.

Step 5

5 Make the dipping sauce: While the cod cakes rest, in a bowl, combine the ketchup, mayonnaise and pickle relish. Season with salt and pepper to taste.

Step 6

6 Cook the cod cakes & serve your dish: In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Once the oil is hot enough that a cod cake sizzles immediately when added to the pan, working in batches if necessary, add the cod cakes. Cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate. Immediately season with salt and pepper. Transfer the slaw and cooked cod cakes to a serving dish. Serve with the dipping sauce on the side. Enjoy!

Step 7

1 Prepare the ingredients: Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and large dice the potatoes. Peel the garlic; using the flat side of your knife, smash each clove once to flatten. Cut out and discard the core of the cabbage; thinly slice the leaves. Small dice the cod fillets and transfer to a bowl. Thoroughly wash your hands after handling the cod.

Step 8

2 Cook & mash the potatoes: Add the potatoes and garlic to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Using a fork, mash until almost smooth. Season with salt and pepper.

Step 9

3 Make the slaw: While the potatoes cook, in a large bowl, combine the cabbage, sugar, vinegar and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Step 10

4 Form the cod cakes: Add the cod, matzo meal and egg to the pot of mashed potatoes. Season with salt and pepper. Stir to thoroughly combine. Using your hands, form the mixture into eight 1/4-inch-thick cakes. Transfer to a plate and let rest for 5 minutes.

Step 11

5 Make the dipping sauce: While the cod cakes rest, in a bowl, combine the ketchup, mayonnaise and pickle relish. Season with salt and pepper to taste.

Step 12

6 Cook the cod cakes & serve your dish: In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Once the oil is hot enough that a cod cake sizzles immediately when added to the pan, working in batches if necessary, add the cod cakes. Cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate. Immediately season with salt and pepper. Transfer the slaw and cooked cod cakes to a serving dish. Serve with the dipping sauce on the side. Enjoy!