Full Of Flavor And Nutrients, This Cod & Potato Patties Recipes Is One You’ll Love!

Organic Russet Potato 12 – 16 ounces, washed and unpeeled

2 T butter

4 Scallions, white & green parts minced, dark green parts sliced thin & separate

2 Garlic Cloves, minced

1 t minced fresh thyme

1 t sea salt

¼ t pepper

1 lb skinless wild cod (may use other white meaty fish) cut into 2-inch pieces

1 lg egg, lightly beaten

¾ C gluten free panko breadcrumbs

2-4 T Ghee

Poke potatoes with a fork or knife several times. Place potatoes in a bowl covered.

Cook in microwave until the potatoes are soft and cooked through. Turn potatoes about

halfway through or 4 – 6 minutes depending on the size of the potatoes. Cut the

potatoes in half after cooked to cool.

While potatoes cook, melt butter in a 12” skillet over medium heat. Add minced

scallions, garlic, thyme, salt and pepper and cook until softened, about 2 minutes. Add

cod and cook until thickest pieces just begin to flake, 5-7 minutes. Flip cod halfway

through cooking and set aside.

Peel potatoes and pass through potato ricer or mash with potato masher. Measure ¾ C

firmly packed potato and transfer to bowl. Fluff with fork. Add cod mixture and sliced

scallions and gently stir to combine. The fish will break up. Add egg and gently stir to

combine. Using a 1/3 C dry measuring cup, scoop up a level 1/3 C of the mixture and

make a tight patty and put on a plate. Repeat until all the fish mixture is in little patties.

Freeze patties for 15 minutes (or refrigerate for 1 – 24 hours with plastic wrap covering

them.

Panko crumbs should be small. You can place in a ziplock type bag and use a rolling pin

to smash the crumbs smaller if needed. Put crumbs in a shallow bowl or plate. Carefully

pat each patty into the crumbs on top and bottom. The patties should not be more than

about an inch high.

Heat the ghee in skillet over medium-high heat. Once hot, place the patties into the

ghee and without moving them cook for about 4 minutes to get the crumbs a golden-

brown color. Flip the patties with two spatula’s and cook for another 4 minutes.

Season with salt (maybe some tartar sauce) to taste and enjoy!

Adapted from Cooks Illustrated