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Not So Old Fashioned Cod Cakes with Lemon Dill Sauce

Updated old fashioned cod cakes with stone ground mustard, fresh parsley, green onions, and panko bread coating. Cooked until golden brown. Crispy on the outside and tender on the inside.
Prep Time50 mins
Cook Time15 mins
Total Time1 hr 5 mins
Course: Seafood
Cuisine: Irish
Servings: 9
Author: Oven Struck


  • 1 lb Icelandic Cod Fillets
  • 2 cups vegetable stock
  • 3 lbs red potatoes
  • 2 tablespoons butter
  • 1 medium onion diced
  • 4 cloves garlic diced
  • 3 eggs
  • 2 tablespoons fresh parsley
  • 2 tablespoons green onions
  • 3 tablespoons stone ground mustard
  • 1/2 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2-3 cups Cooking oil - enough for a 1/2 inch in your skillet

Yogurt Lemon Dill Sauce

  • 1 cup plain greek yogurt
  • 4 tablespoons fresh squeezed lemon
  • 2 tablespoons fresh minced dill


  • Start by portioning your cod into 3-inch sections and poach in the stock for 12 minutes. Remove fish from the poaching liquid and shred into medium flakes. Place in the refrigerator to cool completely.
  • Peel and cut in half potatoes. Remember to store in a bowl of cold water until ready to steam. Steam potatoes for 20 minutes or until a fork easily pierced the skin.
  • While potatoes are steaming, dice onion and garlic. Preheat skillet over medium heat and melt butter. Sweat the onions and garlic until the onions are translucent. Transfer to a plate and spread flat. Store in refrigerator until cooled completely.
  • Once potatoes have steamed, place onto a baking sheet and into a 300-degree oven for 10-15 minutes until steam stops rising. Using the small disc with a potato ricer, rice potatoes. Pat dry with a paper towel and refrigerate until completely cooled.
  • Once the potatoes and onion/garlic mixture has cooled, combine with the cod in a bowl.
  • Whisk eggs, mustard, parsley, green onion, salt, and pepper in a separate bowl and combine with cod mixture.
  • Form patties into 3 inch by 1-inch rounds and lightly coat in panko bread crumbs. Hold on a baking tray in the refrigerator until the oil is ready.
  • Heat your skillet over medium-low heat. Add 1/2-inch cooking oil into the pan. You'll know the oil is ready when the surface shimmers. Do not let it boil or smoke.
  • Add in cod cakes two to three at a time being careful not to crowd the pan. Cook 4 minutes on each side and let rest on paper towels once cooked.
  • While cod cakes are cooking, place remaining uncooked cakes in the refrigerator to keep cold.
  • Serve immediately or hold warm until you are ready to eat.

Yogurt Lemon Dill Sauce

  • Combine all ingredients in a bowl and whisk. Serve with Cod Cakes.
  • ENJOY!