• 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!