Name: Corn and Cod Cakes
Prep time: 50 min
Total time: 2 h
Yield: Serves 4 to 6
Cuisine: american
Ingredients: 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; 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

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Adapted from Joy Manning | Tara Mataraza Desmond | Almost Meatless | Ten Speed Press, 2009

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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Ingredients

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

Directions

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.