Name: Fish Cakes with Tarragon Mayo Recipe
Prep time: 25 min
Cook time: 12 min
Yield: 8
Ingredients: For Tarragon Mayonnaise:; ½ cup mayonnaise; 2 tbsp fresh tarragon; For Cod Fish Cakes:; 2 russet potatoes; 1½ tsp table salt; 1 bay leaf; ½ onion; 1 sprig fresh thyme; 1 lb cod fillet; 2 large eggs; ⅛ tsp black pepper; 1 zest and juice of lemon; ¼ cup Fresh Parsley; 2 tbsp fresh herbs such as basil; 1 tbsp dijon mustard; 2 tbsp capers; 4 Scallions; ¾ cup panko bread crumbs; 6 tbsp olive oil

How To Make Fish Cakes with Tarragon Mayo

Who thought leftovers could taste this good? Try out these refreshing fish cakes and it’s an equally tasty tarragon mayo dip.

Preparation: 25 minutes

Cooking: 12 minutes

Chill Time: 1 hour

Total: 1 hour 37 minutes

Serves:

Ingredients

For the Tarragon Mayonnaise:

½cupmayonnaise
2tbspfresh tarragon,or more, chopped, fresh herb of your choice

For the Cod Fish Cakes:

2russet potatoes,peeled and cut into 2-inch chunks
1½tsptable salt
1bay leaf
½onion,(¼ inch), slices
1sprig fresh thyme,or a pinch dried thyme
1lbcod fillet
2large eggs
⅛tspblack pepper
1zest and juice of lemon,finely grated
¼cupfresh parsley,chopped
2tbspfresh herbs such as basil,cilantro, dill, or tarragon, chopped
1tbspdijon mustard
2tbspcapers,drained and chopped
4scallions,finely sliced
¾cuppanko bread crumbs
6tbspolive oil

Instructions

In a small bowl, stir the mayonnaise and tarragon together. Cover and keep in the refrigerator until ready to serve with the fish cakes.
Place the potatoes in a saucepan and cover with cold water. Add 1 teaspoon salt.
Bring the potatoes to a boil, adjust the heat to a simmer, and cook for 12 to 14 minutes or until the potatoes are tender when pierced with the tip of a knife.
In a colander, drain the potatoes and return them to the pot. With a potato masher, coarsely mash them. Set aside.
Sprinkle the fish on both sides with salt and pepper. In a wide skillet, place the onions, bay leaf, and thyme. Place the fish on top of the onions. Add 1/2 teaspoon salt and enough water to barely cover the fish. Cover with a lid.
Over medium heat, bring the water to a simmer. Simmer the fish for 2 to 3 minutes. The fish may be done at this point, but if not, set it aside, covered, for 5 to 6 minutes, or until it is opaque.
In a large bowl, beat the eggs. Add the pepper, lemon zest, lemon juice, parsley, additional fresh herbs of your choice, mustard, capers, and scallions.
Mix to blend them. Add the mashed potatoes and stir until the ingredients are combined. Add the fish and panko, and stir to combine.
Divide the mixture into 8 portions and shape them into patties that are about 3 inches wide and 1-inch thick. Refrigerate, covered with plastic wrap, for at least 1 hour or for up to 1 day.
Set a rack 4 inches from the broiler element and preheat the boiler. Line a baking sheet with foil and brush generously with oil.
Place the patties on the baking sheet and brush the tops with oil. Broil for 5 to 6 minutes, or until golden brown.
Remove the pan from the oven and flip the patties over. Brush the tops with more oil. Broil for another 5 to 6 minutes, or until browned. Serve hot with tarragon mayonnaise or tartar sauce.