- 4
- Average
- 15 mins
- 25 mins
- Average budget
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Ingredients
- 3 tbsp (45 mL) butter, divided
- 1 lb (450 g) cod fillets
- 2 cups (500 mL) yellow-fleshed potatoes, peeled and diced
- 1 tsp (5 mL) Worcestershire sauce
- 1 tbsp (15 mL) Dijon mustard
- 1 egg, beaten
- 5 oz (150 g) Canadian Mild Cheddar, grated
- 3 green onions, chopped
- 2 tbsp (30 mL) fresh parsley, chopped
- Salt and freshly ground pepper
- 4 cups (1 L) crispy rice cereal, crushed to yield 11/2 cups (375 mL) crushed cereal
- 1 1/2 tbsp (25 mL) canola oil
Preparation
Step 1
Melt 1 tbsp butter in a skillet over medium heat and cook cod for 4–5 minutes on each side. Let cool, then flake the cod and set aside.
In a saucepan, cook potatoes in salted boiling water for 15 minutes or until tender.
Drain potatoes and mash until smooth.
Transfer potatoes to a bowl and add Worcestershire sauce, Dijon mustard, egg and Cheddar. Stir until well blended.
Add green onions, parsley and cod. Season with salt and pepper.
Crush cereal and place in a dish.
Shape approx. ⅓ cup (75 ml) of cod mixture into a ball, then roll in the crushed cereal. Place on a plate and flatten slightly.
Heat oil and remaining butter in a large skillet over medium heat. Cook fish cakes for 4–5 minutes on each side. Serve hot.