Cod Cakes with Ginger and Scallions

Name: Cod Cakes with Ginger and Scallions
Yield: makes 4 servings
Ingredients: 1 baking potato (about 1/2 pound); Salt and freshly ground black pepper; 1 1/2 pounds cod or other mild, delicate white-fleshed fish fillet; 1 tablespoon minced peeled fresh ginger; 1/2 cup minced fresh cilantro, plus more for garnish; 1 small fresh or dried hot red chile, minced, or 1/4 teaspoon cayenne, or to taste; 2 teaspoons peanut or vegetable oil; Lime wedges for serving

December 20, 2011

Between your favorite crab cake and a box of frozen fish sticks lies a world of crisp, easily produced fish cakes that make for great weeknight eating. In addition to fish, they all have two elements in common: something to “bind” the cake as it cooks and a fair amount of seasoning. My favorite way to hold fish cakes together is to mix the flaked meat with mashed potatoes, about three parts fish to one part potato. If you begin with a mild fish, like cod, the flavorings can be as adventuresome as you like. My preferred combination is a hefty dose of ginger and cilantro, spiked with a bit of hot red chile. The result is a zingy cake that needs nothing more than a squeeze of lime.

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