These cod cakes are a delicious way to serve your family fish. The light flavor and texture of the cake make them easy for kids to like and eat. Serve them as an appetizer or as a light lunch or dinner over a salad. Delicious and truly Nordic with a creamy dill or parsley yogurt sauce on the side, but you could also try soy or hot sauce.
Preheat oven to 400 degrees F. Line a baking sheet with a reusable baking mat or parchment paper.
Peel potatoes (you could leave the skin on too for extra fiber and nutrients). Cut each potato into 4-6 even pieces, place into a pot, fill with water, and boil until tender, about 15-20 minutes.
Meanwhile, fill a shallow, wide saute pan or Dutch oven with about 2 inches of water. Add 2 tablespoons of salt and bring to a simmer. Add cod and cook for 3-4 minutes, covered, until opaque, Remove with a sieve and let cool.
Drain and mash the potatoes, ideally with a potato ricer. Place into a large mixing bowl.
Flake the fish and add that to the mixing bowl too.
Next, add the parsley, chives or scallions, mayonnaise, and garlic powder. Stir until combined and season to taste with salt and pepper. (It's ok to taste as the fish is all cooked and there is no raw egg!).
Form into patties and place on lined baking sheets.
Bake for about 20 minutes and then broil for about 2 minutes, until browned on top.
Notes
Serving suggestions: Creamy Herb Sauce - Mix together plain yogurt or skyr with a smaller amount of mayo plus chopped fresh parsley, chives, and/or dill. Sliced avocados, raw carrots, raw cucumbers, salad, lemon.