Corn and Cod Cakes

Corn and Cod Cakes

Crab cakes get all the glory, but many kinds of fish make terrific multi-ingredient patties. Fishcakes are part of the great thrifty tradition of stretching a small amount of an expensive ingredient. This one starts with cod, a versatile white fish. Be careful choosing cod: Pacific-caught is plentiful, but the overfishing of cod hailing from the Atlantic is causing destruction of ocean habitat. No Pacific cod at your market? Pacific sole, U.S.-farmed tilapia, and, yes, crab would all work well.–Joy Manning and Tara Mataraza Desmond

Corn and Cod Cakes

  • Quick Glance
  • 50 M
  • 2 H
  • Serves 4 to 6
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  • For the cod cakes
  • 1/2 pound cod fillet
  • 1 tablespoon canola oil, plus 1 teaspoon
  • Salt and pepper
  • 1 cup fresh or frozen corn kernels
  • 1 large russet potato, peeled and cut into 1-inch chunks
  • 1/2 tablespoon butter
  • 1 slice thick-cut bacon, minced
  • 1 roasted red bell pepper, cut into 1/4-inch dice (about 1 cup)
  • 1/4 small onion, minced (about 1/4 cup)
  • 1 egg, beaten
  • 1 cup fresh bread crumbs
  • 1/4 cup loosely packed flat-leaf parsley leaves
  • For the vinaigrette
  • 1 tablespoon fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon store bought or homemade mayonnaise
  • 1 tablespoon capers, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Canola oil, for pan frying the cakes
  • 5 cups baby greens


  • Make the cod cakes
  • 1. Preheat the oven to 400°F (200°C). Oil a rimmed baking sheet.
  • 2. Brush the cod with the 1 tablespoon canola oil, season with salt and pepper, and place on the prepared sheet. Toss the corn with the 1 teaspoon oil and a pinch of salt and pepper. Spread on a second rimmed sheet. Bake both for 8 minutes, or until the cod flakes easily. Set aside to cool.
  • 3. Put the potato in cold salted water, bring to a boil, reduce the heat, and simmer for 10 minutes, or until fork-tender. Mash the potato and butter coarsely with a handheld masher.
  • 4. Cook the bacon over medium heat for about 5 minutes, until the bacon is crisp and the fat has rendered. Transfer the bacon to a paper towel and set aside. Saute the bell pepper and onion in the fat for 5 to 8 minutes, until softened. Add the corn and saute for an additional 1 to 2 minutes (the corn tends to pop, so be careful). Allow to cool.
  • 5. Beat the egg in a large bowl. Add the cod, potatoes, bacon, onion–corn–bell pepper mixture, bread crumbs, parsley, and salt and pepper to taste. Mix well. Use a 1/4 cup dry measuring cup to form the mixture into 1/2-inch-thick cakes. Refrigerate for at least one hour or up to one day.
  • Make the vinaigrette
  • 6. Whisk the lemon juice, olive oil, mayonnaise, capers, salt, and pepper together until emulsified. Taste for seasoning and adjust as needed. Set aside.
  • Cook the cod cakes
  • 7. Heat 1/4 inch of canola oil in a frying pan over medium-high heat until shimmering but not smoking. Fry the cakes in batches, for about 3 minutes per side. Serve the cod cakes with or over baby greens with vinaigrette drizzled on top.


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