Recipe: New England Cod Cakes (using fresh bread crumbs and shredded potato)

NEW ENGLAND COD CAKES

"Not meant to be a competitor for our favorite crab cakes, but equally delicious. Many people think of cod cakes as being made from salt cod; these are made from fresh cod. Try them for breakfast with some poached or fried eggs, or as a lunch or light supper entree. We use the food processor to make this an easy recipe. Serve with your favorite tartar sauce, ketchup or tomato sauce."

1 3/4 pounds fresh cod*
3 slices bread (or enough to make 3 cups crumbs)
1 large all-purpose potato, peeled (about 7 ounces)
Water
1 small onion
3 tablespoons fresh parsley leaves
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 tablespoon butter
1 large egg
1/2 teaspoon Dijon-style mustard
1/2 teaspoon Worcestershire sauce
3 tablespoons vegetable oil (we used canola)

Place the cod in a skillet with about 1/2 inch water. Bring to a boil, reduce heat to simmer, cover and poach 5 minutes or until the flesh is white and tender but still firm. Set aside to cool completely.

Cut the bread into quarters and, in a food processor fitted with the metal blade, process until fine crumbs form. Transfer to a flat dish and set aside.

Shred the potato in the food processor fitted with the medium shredding disc and cook in a large pot of boiling water about 2 minutes. Drain well and pat dry with paper towels. Set aside.

Use the metal blade to chop the onion coarsely. Leave in the work bowl.

When the cod is cool, remove any skin and bones. Cut into pieces and add to the processor work bowl with the parsley, salt, pepper, butter, egg, mustard, Worcestershire sauce and the shredded potatoes. Process potatoes just until combined well.

Shape the mixture into patties, using about 1/4 cup (about 6 ounces) of the mixture for each. (These can be made to this point one day ahead, covered and refrigerated.)

WHEN READY TO COOK:
Coat the patties with the bread crumbs. Heat the oil over medium-high heat in a large skillet. Fry the patties about 3 minutes a side or until brown. Drain on paper towels and serve hot.

*You can substitute leftover cooked cod, scrod, haddock or halibut, but use about 15 percent less of the cooked fish.

Makes 6 servings
Source: Ft. Lauderdale Sun-Sentinel, October 2, 2008