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Cod Cakes with Shiitake and Corn

Cod Cakes with Shiitake and Corn

Get Ready

Servings: Makes 12 (6 servings for an entree, 12 for an appeLearn How to Scale This Recipe

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients: Add ingredients to List

1 each small russet potato, peeled and quartered
1/2 cup light mayonnaise
1 tablespoon horseradish Mustard
1/4 teaspoon sriracha hot hot sauce, or to taste
1 each leeks
2 tablespoons, plus 2 tsp. vegetable oil or canola oil, divided
3/8 teaspoon salt, divided
1 lb boneless skinless cod fillets
3/4 cup Bread crumbs, plain, divided
1 each egg, lightly beaten
1/4 teaspoon freshly ground black pepper
1/2 cup fresh or frozen corn kernels
1 ( 5 oz.) pkg sliced shiitake mushroom caps
2 teaspoons chopped fresh dill fronds
12 each dill sprigs (optional garnish)

directions:

1. Place potato in a small saucepan and add just enough water to cover. Bring to a boil over high heat, then simmer until tender and easily pierced with a fork, about 15 minutes. Drain.
2. While the potato cooks, in a medium bowl mix together mayo, mustard, and sriracha. Cover and refrigerate.
3. Trim the end off the leek and use the white and light green part only. Cut in half and rinse the layers to remove any grit. Finely mince. Heat 2 teaspoons of the oil in a large nonstick skillet over medium heat. Add leek and 1/8 teaspoon of the salt. Cook until the leek just begins to soften, about 2 minutes. Transfer to a large bowl.
4. Chop cod into large chunks and add to a food processor. Pulse for 30 seconds until cod is a coarse paste. When potato is cooked, add to cod and pulse until well combined. Add mixture to the bowl with the leeks. Add 1/4 cup of the bread crumbs, egg, pepper, and remaining 1/4 teaspoon salt, and mix well. Stir in corn, mushrooms, and chopped dill and mix until everything is well combined.
5. Form mixture into 12 patties about 1/2 inch thick and 3 to 4 inches across, using about 1/4 cup per patty.
6. Heat 1 Tbsp. oil in the skillet over medium-high heat. Dip each patty in the remaining 1/2 cup bread crumbs, then place in the skillet, being careful not to overcrowd. Fry each side until golden brown, about 3 to 4 minutes, then transfer to a paper-towel-lined plate and tent with foil. Heat remaining 1 Tbsp. oil in the skillet and cook remaining 6 patties.
7. To serve, transfer fish cakes to a serving platter. Put a small dollop of sauce on each cake, and garnish with dill sprigs if desired. Serve immediately, with additional sauce on the side.
Source: Hannaford Fresh Magazine - September - October 2012

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Quantity Ingredients  
1 each small russet potato, peeled and quartered  
1/2 cup light mayonnaise  
1 tablespoon horseradish Mustard  
1/4 teaspoon sriracha hot hot sauce, or to taste  
1 each leeks  
2 tablespoons, plus 2 tsp. vegetable oil or canola  
3/8 teaspoon salt, divided  
1 lb boneless skinless cod fillets  
3/4 cup Bread crumbs, plain, divided  
1 each egg, lightly beaten  
1/4 teaspoon freshly ground black pepper  
1/2 cup fresh or frozen corn kernels  
1 ( 5 oz.) pkg sliced shiitake mushroom caps  
2 teaspoons chopped fresh dill fronds  
12 each dill sprigs (optional garnish)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 12 (6 servings for an entree, 12 for an appetizer)
Base Nutrients
Calories 270 kcal (13%)
Calories from Fat 135 kcal (0%)
Total Fat 15 g (23%)
Saturated Fat 3 g (12%)
Cholesterol 55 mg (18%)
Sodium 470 mg (19%)
Total Carbohydrates 22 g (7%)
Dietary Fiber 2 g (8%)
Protein 13 g (21%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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