Cod Patties With Two Dipping Sauces
I made these as I had some sweet potato to use up and some leftover prawns that I needed to use in something, they turned out very good for so few ingredients. The sauces were both good we preferred the pickle relish sauce but the creamy boursin sauce was lovely too, I think that it was just because of the tang of the other one, that paired it that bit better with the cod patties. Anyway considering both were experimental I was pleased with both. I served this for 3 as I knew my men would eat 3 patties each and I only two and accompanied it with a green salad. I think this would easily serve 4, 2 patties per person with a nice salad and some crusty bread perfect. If you want to make these for a BBQ I would make the patties much smaller to yield more, as if having accompanied with other meats you dont want them as main meal size portions, I think you would probably get 15-20 patties then.
I made these as I had some sweet potato to use up and some leftover prawns that I needed to use in something, they turned out very good for so few ingredients. The sauces were both good we preferred the pickle relish sauce but the creamy boursin sauce was lovely too, I think that it was just because of the tang of the other one, that paired it that bit better with the cod patties. Anyway considering both were experimental I was pleased with both. I served this for 3 as I knew my men would eat 3 patties each and I only two and accompanied it with a green salad. I think this would easily serve 4, 2 patties per person with a nice salad and some crusty bread perfect. If you want to make these for a BBQ I would make the patties much smaller to yield more, as if having accompanied with other meats you dont want them as main meal size portions, I think you would probably get 15-20 patties then.
- 1 egg
- 1/2 cup mayonnaise
- 2 tablespoons mayonnaise
- 1 tablespoon milk
- 2 teaspoons lemon juice
- 3 garlic cloves crushed
- 0.99 lb cod fish fillets chopped
- 0.44 lb green prawns chopped
- 1 sweet potato (about 250g)
- 2 green onions chopped finely
- 1 tablespoon fresh parsley chopped finely
- 1/2 cup panko breadcrumbs flakes japanese breadcrums (i used just over a cup but not quite
- 3 tablespoons pickle relish
- 2 teaspoons mild creamy mustard
- 0.17 lb boursin garlic herb cheese spread
- 3 teaspoons lemon juice
- 2 teaspoons chopped chives
- 2 teaspoons mild creamy mustard
- 1 small green onion chopped finely
- Carbohydrate 14.7641666265556 g
- Cholesterol 44.8103221364381 mg
- Fat 7.49588189420182 g
- Fiber 1.21475417229658 g
- Protein 7.55360315247035 g
- Saturated Fat 1.25825781417957 g
- Serving Size 1 1 Patties, 4 serving(s) (145g)
- Sodium 498.560054383083 mg
- Sugar 13.549412454259 g
- Trans Fat 5.46106163921387 g
- Calories 157 calories
Step-by-step
- Peel and chop sweet potato, add to boiling water and boil until tender, drain, mash, allow to cool.
- Blend or process cod, prawns and egg until well blended, little chunks of cod and prawns are fine, you dont want big whole bits of cod or prawn.
- Add onions, parsley, garlic and potato, stir to combine, making sure all ingredients are well blended.
- Refrigerate mix while you make the sauces. (dont worry I have not forgot the panko!).
- Tangy Relish Sauce. Combine relish, mayo, mustard and juice in a small bowl, place in fridge until needed.
- Creamy Boursin Sauce. Combine boursin, mayo and milk, mix, until smooth, add lemon juice, chives, mustard and green onion, stir to combine, again place in fridge until needed.
- Back to the patties. Remove fish mix from fridge, pour your panko flakes onto a plate.
- Heat some olive oil in a pan, takes spoonfuls of fish mix and shape into patties (it will be quite sticky dont worry)
- Coat the outside of each pattie with panko flakes. (I do this instead of mixing panko into mixture as it gives the patties a lovely crisp finish to the outside.
- Add patties to the pan and cook until nicely browned on both sides and cooked through, serve with dipping sauces.
A Weeknight Winner: Cod Patties with Two Dipping Sauces
As a busy working mom, finding quick and delicious meals is a constant quest. This recipe for cod patties with two dipping sauces has become a real lifesaver. It's surprisingly simple to make, uses pantry staples, and is incredibly versatile. The best part? It allows for creative improvisation based on what I have on hand. This time, I had leftover sweet potato and prawns, ingredients that might otherwise languish in the fridge. Instead, they became the star players in these delightful cod patties.
The inspiration for this recipe came from a desire to use up ingredients efficiently. I often find myself with odds and ends in the refrigerator, and this recipe is perfect for incorporating those leftover bits. This recipe doesn't require much effort, and the outcome? Oh-so-delicious cod patties that everyone in my household, including my picky eaters, devoured happily. The fact that it allowed me to experiment with different sauces is a definite plus. I made two contrasting sauces – a tangy relish sauce and a creamy boursin sauce – giving everyone a choice to complement the savory fish patties. Honestly, both sauces were a huge success, complementing the cod's delicate flavor in different yet equally delicious ways. My family and I couldn't decide which one we liked better!
What makes this recipe stand out, besides its ease and adaptability, is the delicious contrast between the crispy, golden-brown exterior of the patties and the soft, flaky cod inside. The sweet potato adds a subtle sweetness that perfectly balances the saltiness of the cod and prawns. The panko breadcrumbs give a wonderful crunch, adding a delightful textural element. To make it even easier, I don't mix the panko into the patty mixture, but rather, coat each patty individually. This creates a beautifully crisp exterior that prevents the patties from becoming overly soggy. The result is a superior crispness and a pleasing textural contrast between the patty's outside and inside.
The versatility of this dish is another significant advantage. It can be easily adapted to suit different tastes and dietary needs. For example, you can substitute other types of fish, such as haddock or pollock, for the cod. If you're vegetarian, you can skip the prawns altogether and simply increase the amount of cod or substitute with firm tofu. The sauces are equally adaptable; the relish sauce is a great base that you can customize with different types of relish or add-ins, while the creamy boursin sauce can be modified by adding different herbs or spices. Experimentation is highly encouraged. For a fun twist, serve them in lettuce cups for a lighter option.
Serving suggestions are plentiful. These patties are wonderful as a standalone dish, perhaps accompanied by a fresh green salad and some crusty bread. They also make a great addition to a buffet or BBQ. When preparing them for a barbecue, I recommend making smaller patties to yield more servings. This ensures that they don’t overshadow other grilled meats and maintain the balanced feel of your meal. The smaller size makes them easier to handle and perfect for serving many people.
Overall, this cod patty recipe is a testament to the beauty of simple cooking. It is a reminder that delicious, satisfying meals don’t require hours of preparation or an extensive list of ingredients. The simplicity of this recipe allows you to focus on the quality of ingredients and the enjoyment of cooking, resulting in a satisfying and delectable meal your whole family can enjoy. It's a keeper, and I highly recommend trying it out.
Tip: Don't be afraid to experiment with different herbs and spices to create your own unique flavor profiles. A dash of paprika or cayenne pepper can add a pleasant kick to the patties, while a squeeze of lime juice in the sauce would enhance the flavors beautifully. Have fun with this recipe, and enjoy the wonderful experience of creating a simple, flavourful, and fulfilling meal.
